Cider Brined Roast Chicken

Introduction

This Cider Brined Roast Chicken is one of those recipes that creates an unforgettable meal, combining the sweet and savory notes of apple cider with tender roasted chicken. When I first made it for my family, I was blown away by how juicy and flavorful the chicken turned out. The cider brine infused every bite with a slight sweetness, while the herbaceous compound butter under the skin gave the chicken an extra depth of flavor. My family devoured it, and everyone raved about the rich gravy made from the pan drippings. It’s definitely a keeper—perfect for cozy family dinners or even a special occasion. The blend of cider, herbs, and citrus elevates this dish to something extraordinary, making it a recipe I can’t wait to make again.

Why You’ll Love This Cider Brined Roast Chicken

This Cider Brined Roast Chicken recipe is a game-changer for anyone looking to roast a chicken with a deep, rich flavor and incredibly juicy meat. The apple cider brine ensures the chicken stays moist and flavorful, while the compound butter under the skin infuses the meat with a fragrant combination of fresh herbs and citrus. The roasting pan, filled with apples, onions, and garlic, creates a lovely aromatic bed for the chicken, allowing it to absorb all the delicious flavors as it cooks. And let’s not forget the gravy, which is made from the pan drippings, cider, and a bit of flour to create a velvety sauce that perfectly complements the roast. Whether you’re making it for a holiday dinner or just because, this recipe will have your family asking for seconds!

Ingredients

For the Brine:

• 2 L water
• 6½ cups apple cider (divided)
• 1 cup kosher salt
• ½ cup brown sugar
• 12–14 sprigs fresh thyme (divided)
• 1 tbsp peppercorns
• 1 L ice water

For the Chicken:

• 6–7 lb roaster chicken
• ½ cup butter, softened
• 3 sprigs fresh sage (divided)
• 1 orange (zest half, reserve the rest)
• ½ tsp kosher salt (for compound butter)
• ½ tsp pepper (divided)
• 1 tbsp olive oil

For the Roasting Pan:

• 1 onion, quartered
• 3 garlic cloves
• 3 Gala apples, quartered
• 2 tbsp maple syrup

For the Gravy:

• ⅓ cup flour
• Extra chicken broth or apple cider, as needed

Instructions

1. Brine the Chicken

• Prepare the brine 12–24 hours before roasting. In a large pot, combine 2 L of water, 4 cups of apple cider, kosher salt, and brown sugar.
• Tie 3–4 sprigs of thyme into a bundle and add to the pot along with the peppercorns. Heat just until the salt and sugar dissolve.
• In a large plastic bin or steel pot, combine the brine mixture with 1 L of ice water to cool.
• Submerge the chicken breast-side down into the brine. Press down to ensure it’s fully submerged. Cover and refrigerate for 12–24 hours.

2. Prepare the Chicken

• Remove the chicken from the brine 1 hour before roasting. Discard the brine.
• Pat the chicken dry with paper towels and place it on a rack to air dry at room temperature for 1 hour.

3. Make the Compound Butter

• In a small bowl, combine softened butter, 1 tbsp finely chopped thyme, 1 tbsp finely chopped sage, the zest of half the orange, ½ tsp kosher salt, and ¼ tsp pepper. Mix until smooth.
• Reserve 2 tablespoons of the compound butter for the gravy.

4. Roast the Chicken

• Preheat the oven to 425°F (220°C).
• Gently loosen the skin on the chicken breast and thighs. Spread the compound butter under the skin. Rub the chicken all over with olive oil and season the outside with the remaining pepper and a pinch of kosher salt.
• Stuff the cavity with the remaining thyme and sage, the halved orange, and garlic cloves.
• In the roasting pan, arrange the quartered onions and apples. Drizzle with maple syrup and 2½ cups of apple cider. Place the chicken on top of the bed of fruits and vegetables.

5. Bake

• Roast for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C). Continue roasting for 1½–2 hours, basting occasionally with the pan juices, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
• If the chicken browns too quickly, tent loosely with foil.

6. Make the Gravy

• Remove the chicken from the roasting pan and let it rest for 15–20 minutes.
• Strain the pan drippings into a saucepan, discarding solids. Skim off excess fat.
• Add the reserved compound butter to the saucepan and whisk in flour. Cook for 1–2 minutes, then slowly whisk in the drippings. Add extra chicken broth or cider if needed to adjust consistency.

7. Serve

• Carve the chicken and serve with roasted apples and onions. Drizzle with gravy for a show-stopping meal!

Nutrition Facts (Per Serving)

• Serving Size: 1/8 of the chicken (approximately 6 oz of meat)
• Calories: 380 kcal
• Sugar: 8g
• Sodium: 750mg
• Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
• Carbohydrates: 10g
  • Fiber: 2g
• Protein: 34g
• Cholesterol: 90mg

Preparation Time

• Brining Time: 12–24 hours
• Prep Time: 30 minutes
• Cook Time: 2–2.5 hours
• Total Time: 14–26 hours (including brining)

How to Serve

For a complete meal, pair this Cider Brined Roast Chicken with:

• Roasted vegetables (such as carrots, potatoes, and parsnips)
• Mashed potatoes or creamy polenta
• A simple green salad with balsamic vinaigrette
• Steamed green beans or roasted Brussels sprouts
• A side of crusty bread to soak up the gravy

Serving Suggestions:

• Carve the chicken and serve with a generous portion of the roasted apples, onions, and garlic.
• Drizzle the homemade gravy over the chicken and side vegetables for extra flavor.
• Serve with a light white wine, such as Chardonnay or Sauvignon Blanc, for a balanced pairing.

Additional Tips

1. Air Dry the Chicken: For a crispier skin, ensure the chicken air-dries for at least an hour before roasting. This helps the skin to become golden and crispy during roasting.
2. Brine in a Large Container: If you don’t have a large enough pot, brine the chicken in a clean cooler or a large plastic bin. Just make sure it stays cold with the ice water.
3. Make the Gravy Ahead: You can make the gravy ahead of time by reserving some of the pan drippings and adding the flour and broth/cider when you’re ready to serve.
4. Adjust the Cider Flavor: If you want a more intense cider flavor, add an extra cup of cider to the roasting pan. The apples and onions will absorb the liquid, adding sweetness to the gravy.
5. Leftovers: Store leftover chicken in an airtight container in the fridge for up to 3 days. Use the leftover meat for sandwiches, salads, or chicken soup!

FAQ Section

1. Can I use a smaller chicken for this recipe?
Yes, this recipe works for chickens between 4–7 lbs. Just adjust the roasting time accordingly (smaller chickens will cook faster).

2. Can I use dried herbs instead of fresh thyme and sage?
Yes, you can use dried herbs, but the flavor may be slightly less vibrant. Use about 1 tsp of each dried herb for the compound butter and brine.

3. Can I skip the brining process?
Brining is recommended for the best flavor and juiciness, but if you’re short on time, you can skip it. Just ensure the chicken is well-seasoned before roasting.

4. Is it necessary to air dry the chicken before roasting?
While not strictly necessary, air drying helps achieve crispy skin. It’s worth the extra time if you want perfect golden-brown skin.

5. Can I make this recipe without maple syrup?
Yes, you can substitute honey or leave it out altogether. The maple syrup adds a nice touch of sweetness, but the dish will still taste great without it.

6. Can I use apple juice instead of apple cider?
Yes, you can substitute apple juice for apple cider, but cider has a richer flavor that makes the dish stand out.

7. How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature in the thickest part of the breast. It should read 165°F (74°C).

8. Can I roast this chicken on a grill?
Yes, you can grill the chicken using indirect heat. Be sure to baste frequently to keep it moist.

9. How long can I store the leftovers?
Leftover chicken can be stored in the refrigerator for 3–4 days. Reheat in the oven for best results.

10. Can I make the gravy without flour?
Yes, for a gluten-free option, use cornstarch or arrowroot powder to thicken the gravy.

Conclusion

This Cider Brined Roast Chicken recipe is a showstopper that’s sure to impress your family or guests. The cider brine guarantees a juicy, flavorful chicken, while the compound butter and citrus elevate the taste to something extraordinary. The roasted vegetables and homemade gravy are the perfect accompaniments, making this dish a full, satisfying meal. Whether you’re celebrating a special occasion or just making a cozy Sunday dinner, this recipe will quickly become a favorite. So, roll up your sleeves, get that brine ready, and enjoy this flavorful and tender roast chicken that’s packed with layers of deliciousness.

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