Description
A succulent roast chicken brined in apple cider and herbs, perfect for special occasions or a cozy family dinner.
Ingredients
- 2 L water
- 6 ½ cups apple cider (divided)
- 1 cup kosher salt (plus extra for seasoning)
- ½ cup brown sugar
- 12-14 sprigs fresh thyme (divided)
- 1 tbsp peppercorns
- 1 L ice water
- 6-7 lb roaster chicken
- ½ cup softened butter
- 3 sprigs fresh sage (divided)
- 1 orange, halved and sliced
- ½ tsp pepper (divided)
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, peeled
- 3 Gala apples, halved
- 2 tbsp maple syrup
- ⅓ cup flour
- Extra chicken broth or apple cider
Instructions
- Combine 2 L of water, 4 cups of apple cider, kosher salt, and brown sugar in a large pot. Add 3-4 sprigs of thyme and peppercorns, and heat until dissolved.
- Pour the brine into a container with 1 L of ice water to cool.
- Submerge the chicken in the cooled brine and refrigerate for 12 to 24 hours.
- Mix softened butter with finely chopped thyme, sage, orange zest, kosher salt, and pepper.
- Preheat the oven to 350°F (175°C) one hour before roasting.
- Remove the chicken from the brine, dry with paper towels, and set up the roasting pan with olive oil, onion slices, garlic, orange slices, and remaining herbs.
- Stuff the chicken with the remaining orange half and extra herbs, then rub with compound butter.
- Pour a cup of apple cider into the pan and roast for one hour, checking for even browning.
- Halfway through, add halved Gala apples brushed with melted butter around the chicken.
- Make a glaze with the remaining apple cider, maple syrup, and compound butter.
- Check the chicken’s temperature after 1 ½ to 1 ¾ hours, brushing with glaze until it reaches 165°F (74°C).
- Strain pan juices for gravy, whisk in flour, and serve with carved chicken and apples.
Notes
Let the chicken rest after roasting for the best flavor and texture. Experiment with herbs for unique variations.
