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Cider Brined Roast Chicken

Moist Cider Brined Roast Chicken for Fall Gatherings

Experience juicy, flavorful Cider Brined Roast Chicken that enhances your fall gatherings with autumn flavors.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Air Dry 1 hour
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 2 liters Water
  • 4 cups Apple Cider Can substitute with unsweetened apple juice
  • 0.5 cups Kosher Salt Reduce to 1/2 cup if using table salt
  • 0.5 cups Brown Sugar Can reduce for less sweetness
  • 1 bunch Fresh Thyme Or use dried thyme as a substitute
  • 1 tablespoon Peppercorns Ground black pepper can be used
  • 1 liter Ice Water
For the Chicken
  • 6-7 lbs Roasting Chicken Adjust cooking time for smaller birds
  • 1 stick Butter Can substitute with olive oil for dairy-free
  • 1 bunch Fresh Sage Use dried sage in smaller amounts
  • 1 medium Orange Can substitute with lemon
  • to taste Pepper Freshly cracked pepper is recommended
For Roasting and Glazing
  • 2 tablespoons Olive Oil Any vegetable oil would work
  • 1 medium Onion Shallots can be used as an alternative
  • 4 cloves Garlic Garlic powder may also suffice
  • 2 medium Gala Apples Can use Fuji or Honeycrisp
  • 0.25 cups Maple Syrup Honey can be used as an alternative
  • 2 tablespoons Flour Cornstarch is a gluten-free option
  • 2 cups Chicken Broth or Apple Cider Vegetable broth for a vegetarian option

Equipment

  • Large pot
  • wire rack
  • Roasting Pan
  • saucepan
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Brine the chicken by stirring together water, apple cider, kosher salt, and brown sugar until dissolved. Cool and add ice water before submerging the chicken for 12-24 hours.
  2. Remove the chicken after brining and pat dry. Air dry on a wire rack for 1 hour. Prepare a compound butter with butter, thyme, sage, orange zest, salt, and pepper.
  3. Preheat the oven to 350°F (175°C). Scatter onions, orange slices, garlic, and additional herbs in a roasting pan. Place the chicken on a rack above these aromatics.
  4. Rub the compound butter all over the chicken and stuff the cavity with remaining orange slices and herbs.
  5. Pour apple cider into the pan and roast the chicken uncovered for about 1 hour, checking for even browning.
  6. Nestle Gala apples around the chicken after 1 hour. Baste with pan juices and melted butter, continue roasting until chicken reaches 165°F.
  7. Reduce the remaining apple cider with maple syrup until thickened. Whisk in remaining butter.
  8. Glaze the chicken every 10 minutes starting at an internal temperature of 140°F until it reaches 165°F.
  9. Strain pan juices to make gravy, mixing with flour, then gradually whisk in remaining liquids until thickened.
  10. Let the chicken rest for 15-20 minutes before carving and serve with roasted apples and gravy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 50gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Air-dry chicken for at least 1 hour for crispy skin. Use an instant-read thermometer for accurate cooking. Baste the chicken every 20 minutes during roasting.

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