Cider Brined Roast Chicken
Cider Brined Roast Chicken is more than just a meal; it’s an experience that evokes warmth and comfort. The succulent chicken, infused with the sweet and tangy notes of apple cider, not only tantalizes your taste buds but also fills your kitchen with enticing aromas that promise a delightful feast. This recipe incorporates a step-by-step approach to create a perfectly roasted chicken, making it an irresistible choice for cozy dinners or festive gatherings. You’ll find that preparing this dish is worth the effort as it delivers impressive flavors that will leave your family and friends begging for seconds.
Why You’ll Love This Recipe
This Cider Brined Roast Chicken is a hit for several reasons. First and foremost, it’s easy to prepare, making it an excellent choice for busy weeknights or elaborate holiday dinners. With minimal ingredients and straightforward instructions, even novice cooks can master this dish. It’s also family-friendly, appealing to both adults and children alike. The combination of savory herbs, succulent meat, and fresh apples makes it a well-balanced, hearty option.
Additionally, this recipe’s traditional roots and delightful flavors will invite everyone to gather around the table, creating lasting memories. Whether you’re looking for a simple weeknight meal or a special occasion dish, the Cider Brined Roast Chicken fits the bill.
Ingredients for Cider Brined Roast Chicken
- 2 L water: This serves as the base for your brine, providing moisture and flavor.
- 6 ½ cups apple cider (divided): The star ingredient, which imparts a bold, sweet flavor to the chicken.
- 1 cup kosher salt (plus extra): Essential for brining, ensuring the chicken is juicy and flavorful.
- ½ cup brown sugar: Adds a touch of sweetness to balance the flavors of the dish.
- 12 -14 sprigs fresh thyme (divided): Offers a fragrant herbal note that enhances the overall taste.
- 1 tbsp peppercorns: These bring subtle heat and depth to the brine.
- 1 L ice water: Cool down the brine quickly for food safety.
- 6-7 lb roaster chicken: The main star of the show, yielding juicy and tender meat.
- ½ cup butter (softened): Used for a rich, flavorful rub that envelopes the chicken.
- 3 sprigs fresh sage (divided): Contributes a warm, earthy flavor to the final dish.
- 1 orange: Its zest and juice elevate the chicken’s flavor profile beautifully.
- ½ tsp pepper (divided): Adds a hint of spice to round out the seasoning.
- 1 tbsp olive oil: For greasing the roasting pan and further enriching the dish.
- 1 onion: Roasted alongside the chicken, adding sweetness and depth.
- 3 garlic cloves: Their aromatic essence mingles wonderfully with the chicken.
- 3 Gala apples: Sweet and tart, they transform into a delicious side.
- 2 tbsp maple syrup: A delightful glaze that enhances the overall sweetness.
- ⅓ cup flour: Used for thickening gravy made from pan drippings.
- Extra chicken broth or apple cider: Optional for added moisture during roasting.
Step-by-Step Directions for Cider Brined Roast Chicken
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Begin with the brine: In a large pot, combine 2 liters of water, 4 cups of apple cider, 1 cup of kosher salt, and the brown sugar. Heat gently until the salt and sugar dissolve. Enhance the flavor by adding a bundle of thyme and the peppercorns.
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Cool the brine: Quickly cool your brine by adding 1 liter of ice water. Once cool, submerge the chicken in the brine and refrigerate for 12 to 24 hours. This allows the chicken to absorb all the flavors and ensures a moist result.
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Prepare the chicken for roasting: After brining, remove the chicken and let it air dry for about 1 hour. This step allows the skin to crisp beautifully when roasted.
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Make the compound butter: Combine softened butter with chopped thyme, sage, and orange zest. This herby butter mix will be rubbed under the chicken’s skin for added richness.
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Preheat your oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect roasting temperature.
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Set up the roasting pan: Drizzle olive oil over the bottom of your roasting pan. Lay down the chopped onions, orange slices, garlic cloves, and any remaining herbs. This fragrant base will help flavor the chicken as it cooks.
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Prepare the chicken: Rub the compound butter generously all over the chicken, making sure to get under the skin. Tie the legs together using kitchen twine and place half of the orange inside the cavity for extra moisture.
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Roast the chicken: Pour 1 cup of apple cider into the bottom of the pan to help create steam and moisture during roasting. Roast the chicken for about 60 minutes or until the skin is a beautiful golden brown.
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Add the apples: After the first hour, add the halved Gala apples, brushed with a little butter, around the chicken and continue roasting for an additional 30 to 45 minutes until the chicken is fully cooked.
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Glaze the chicken: While the chicken is roasting, prepare the maple glaze by reducing the extra apple cider in a saucepan, then stirring in the maple syrup and a bit of butter. Brush this glaze over the chicken, allowing it to caramelize as you cook until the internal temperature reaches 165°F.
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Make the gravy: Once the chicken is done, use the pan drippings to make a rich gravy. Combine flour with the drippings and a splash of broth or cider to get the perfect consistency.
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Serve it up: Carve the chicken and serve it alongside the roasted apples and rich gravy. This dish not only fills the stomach but also warms the heart.
Tips & Tricks
For the best results, you can personalize this recipe to your liking. Add spices such as paprika or cayenne to the butter for a bit of heat. If you’d like a more fragrant chicken, try using rosemary or oregano alongside thyme. Additionally, feel free to swap the Gala apples for your favorite variety, like Honeycrisp or Fuji, depending on your desired sweetness.
Another handy tip is to cover the chicken with aluminum foil halfway through roasting if you notice the skin browning too quickly. Remember to rest the chicken after it comes out of the oven for about 15-20 minutes before carving; this allows the juices to redistribute for maximum flavor.
Serving Suggestions & Pairings
When it comes to serving, this Cider Brined Roast Chicken is incredibly versatile. Pair it with creamy mashed potatoes, a fresh garden salad, or root vegetables to create a complete meal that will impress. For an added touch, consider serving it with homemade cranberry sauce or a tart apple chutney.
Also, a glass of chilled apple cider or herbal tea complements the dish beautifully, enhancing the overall dining experience. Don’t forget to include crusty bread on the side to soak up any flavorful gravy.
Nutritional Information
While the exact nutritional breakdown may vary based on specific ingredients and cooking methods, a standard serving of Cider Brined Roast Chicken provides ample protein along with essential nutrients from your choice of sides. Components like apples add vitamins and fiber, making this dish wholesome and satisfying.
Enjoy this recipe as a delightful indulgence—perfect for gatherings or a nurturing family dinner.
Storing Tips & Variations for Cider Brined Roast Chicken
If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave, ensuring it stays moist. You can also freeze cooked chicken portions for up to three months; simply place them in freezer-safe bags.
For a healthier spin, consider using skinless chicken breasts and reducing the amount of butter. The brining technique is still effective, ensuring that your chicken remains tender. You could even transition to a more Mediterranean-style dish by including olives, capers, and lemon for a fresh twist.
Conclusion for Cider Brined Roast Chicken
This Cider Brined Roast Chicken recipe is a must-try that promises to impress your family and friends. With its ease of preparation and delightful flavor profile, it’s the perfect addition to your culinary repertoire. Don’t wait any longer—grab your ingredients and dive into creating this heartfelt dish that will elevate any meal to a grand occasion!
FAQs
1. Can I use a smaller chicken for this recipe?
Absolutely! Just adjust the cooking time accordingly—smaller chickens generally need less time in the oven.
2. What if I don’t have apple cider?
You could substitute apple juice; however, the flavor will be less complex. Adding a splash of vinegar or lemon juice can help mimic the tartness.
3. How can I ensure my chicken is juicy?
Brining is key! Also, make sure not to overcook the chicken. Use a meat thermometer for accurate readings.
4. Can I prepare this in advance?
Yes! You can brine the chicken a day ahead and then follow the roasting instructions the next day for convenient meal prep.
5. What’s the best way to carve my chicken?
Let the chicken rest before carving, which helps the juices redistribute. Start by removing the legs and then proceed to slice the breast meat against the grain for tenderness.
Cider Brined Roast Chicken
- Total Time: 825 minutes
- Yield: 6 servings 1x
- Diet: Poultry
Description
A succulent roast chicken brined in apple cider, herbs, and spices for maximum flavor and tenderness.
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 (optional)
Instructions
- In a large pot, combine 2 liters of water, 4 cups of apple cider, 1 cup of kosher salt, and the brown sugar. Heat gently until dissolved, then add thyme and peppercorns.
- Cool the brine by adding 1 liter of ice water. Submerge the chicken in the cooled brine and refrigerate for 12 to 24 hours.
- After brining, remove the chicken and let it air dry for 1 hour.
- Mix softened butter with chopped thyme, sage, and orange zest.
- Preheat your oven to 350°F (175°C).
- Drizzle olive oil in the roasting pan, and layer onions, orange slices, garlic cloves, and remaining herbs.
- Rub the compound butter over the chicken, tie the legs, and place half of the orange in the cavity for moisture.
- Pour 1 cup of apple cider into the pan and roast the chicken for about 60 minutes.
- Add the halved Gala apples and continue roasting for an additional 30 to 45 minutes.
- Prepare the maple glaze by reducing additional apple cider with maple syrup and butter, then brush it over the chicken.
- Once done, use pan drippings to make gravy by adding flour and broth or cider.
- Carve the chicken and serve with roasted apples and gravy.
Notes
For personalized flavor, add spices like paprika or swap apples for your favorite variety.
- Prep Time: 720 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
