Why Make This Recipe
Cider brined roast chicken is a delightful dish that combines the savory flavors of chicken with the sweet and tangy notes of apple cider. The brining process ensures the chicken remains juicy and flavorful, while the roasting creates a perfect crispy skin. This recipe is perfect for family gatherings, holiday meals, or any occasion where you want to impress your guests with a delectable roast.
How to Make Cider Brined Roast Chicken
Ingredients
- 2 L water
- 6 ½ cups apple cider (divided)
- 1 cup kosher salt* (plus extra)
- ½ cup brown sugar
- 12 -14 sprigs fresh thyme (divided)
- 1 tbsp peppercorns
- 1 L ice water
- 6-7 lb roaster chicken
- ½ cup butter (softened)
- 3 sprigs fresh sage (divided)
- 1 orange
- ½ tsp pepper (divided)
- 1 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 3 Gala apples
- 2 tbsp maple syrup
- ⅓ cup flour
- Extra chicken broth or apple cider
Directions
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Brine the Chicken: Start by brining the chicken 12 to 24 hours before roasting. In a large pot, mix together 2 L of water, 4 cups of apple cider, 1 cup kosher salt, and brown sugar. Tie 3-4 sprigs of thyme into a bundle and add to the pot with the peppercorns. Heat the mixture just until the salt and sugar dissolve.
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Cool the Brine: Pour 1 L of ice water into a large bin or pot. Add the brine to the ice water to cool. Place the chicken breast side down into the cooled brine, pressing down to submerge it. Cover and refrigerate for 12 to 24 hours.
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Prepare the Chicken: An hour before roasting, remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels and let it air dry on a rack for 1 hour at room temperature.
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Make the Compound Butter: In a small bowl, mix the softened butter with finely chopped 1 tablespoon each of thyme and sage. Zest half of the orange into the butter and add ½ tsp kosher salt and ¼ tsp pepper. Mix well.
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Preheat the Oven: Preheat your oven to 350° F. For the roasting pan, slice the onion thick, cut the orange in half for stuffing, and peel the garlic cloves.
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Prepare the Pan: Drizzle olive oil into the roasting pan and scatter the onion and orange slices along with garlic and herbs. Set a rack on top and place the chicken on the rack. Stuff the remaining orange half into the cavity, adding any thyme left.
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Butter and Tie the Chicken: Rub the remaining compound butter all over the chicken. Tuck the wing tips under the chicken and tie the legs together with twine.
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Roast the Chicken: Pour 1 cup of apple cider into the pan and roast uncovered for 1 hour. If it starts to darken too much, cover it with foil.
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Add Apples: After an hour, cut the apples in half and brush them with melted compound butter. Nestle them around the chicken and continue roasting for another 30 to 45 minutes.
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Make the Glaze: While the chicken roasts, prepare the glaze by boiling the remaining 1 ½ cups of cider until reduced by half. Add maple syrup and remaining compound butter, whisking together.
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Glaze the Chicken: When the chicken reaches about 140°F, brush it with the glaze. Roast for another 10 minutes, repeating the glazing process until the chicken reaches an internal temperature of at least 165°F.
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Prepare the Gravy: Once done, transfer the chicken and apples to a platter. Strain the pan juices into a measuring cup, leaving about ¼ cup of fat in the pan. Make a roux by whisking in flour, then gradually add the remaining juices to create gravy.
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Serve: Carve the chicken into pieces, arrange on a serving platter with apples, and serve with gravy.
How to Serve Cider Brined Roast Chicken
Serve the cider brined roast chicken hot, alongside the caramelized apples and drizzled with the rich pan gravy. Pair it with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
How to Store Cider Brined Roast Chicken
Store any leftover roast chicken in an airtight container in the refrigerator for up to 3 days. You can reheat slices in the oven or microwave. For longer storage, consider freezing the chicken for up to three months; just be sure to wrap it well.
Tips to Make Cider Brined Roast Chicken
- Brining for a full 24 hours will yield the juiciest result.
- Make sure the brine is completely cooled before adding the chicken.
- Use a meat thermometer to check for doneness; this helps prevent overcooking.
- Don’t rush the resting process after roasting; it helps the juices redistribute for a moister bird.
Variation
You can modify the brine by adding spices like cinnamon or star anise for a warm flavor, or by switching out the apples for pears to create different flavor profiles.
FAQs
Can I use store-bought chicken broth instead of making gravy?
Yes, you can use store-bought chicken broth for a quicker sauce, though homemade gravy has a richer flavor.
What is the best type of cider to use?
Use a quality apple cider that is not overly sweet. A blend of sweet and tart apples will give the best flavor.
Can I make this recipe without brining?
While you can roast without brining, the chicken may not be as juicy or flavorful. The brining process enhances moisture and taste significantly.
Cider Brined Roast Chicken
Ingredients
Equipment
Method
- In a large pot, combine apple cider, water, kosher salt, brown sugar, bay leaves, peppercorns, garlic, thyme, and citrus peel; heat until salt and sugar dissolve, then cool completely.
- Submerge the whole chicken in the cooled brine, ensuring it is fully covered; refrigerate for 8-12 hours, or overnight.
- Remove the chicken from the brine, discard the brine, and pat the chicken thoroughly dry with paper towels, then let it sit at room temperature for 30 minutes.
- Preheat oven to 400°F (200°C); stuff the chicken cavity with quartered onion, apple, carrots, and rosemary, then truss the chicken.
- Place the chicken in a roasting pan, rub generously with melted butter, and roast for 90 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh.
- Let the roasted chicken rest for 10-15 minutes before carving to allow the juices to redistribute, ensuring a tender and flavorful result.