Description
This Cider Brined Roast Chicken is a showstopper thatโs sure to impress! The apple cider brine ensures a juicy, flavorful bird, while the herbaceous compound butter and citrus notes elevate it to the next level. Roasted with apples, onions, and garlic, and served with a rich gravy, this is the perfect meal for a cozy family dinner or a special occasion.
Ingredients
Scale
For the Brine:
- 2 L water
- 6ยฝ cups apple cider (divided)
- 1 cup kosher salt
- ยฝ cup brown sugar
- 12โ14 sprigs fresh thyme (divided)
- 1 tbsp peppercorns
- 1 L ice water
For the Chicken:
- 6โ7 lb roaster chicken
- ยฝ cup butter, softened
- 3 sprigs fresh sage (divided)
- 1 orange (zest half, reserve the rest)
- ยฝ tsp kosher salt (for compound butter)
- ยฝ 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:
- โ cup flour
- Extra chicken broth or apple cider, as needed
Instructions
- Brine the Chicken
- Prepare the brine 12โ24 hours before roasting. In a large pot, combine 2 L water, 4 cups apple cider, kosher salt, and brown sugar.
- Tie 3โ4 sprigs of thyme into a bundle and add to the pot with peppercorns. Heat until salt and sugar dissolve.
- In a large bin or steel pot, combine the brine mixture with 1 L of ice water to cool.
- Submerge the chicken breast-side down and press to fully submerge. Cover and refrigerate for 12โ24 hours.
- Prepare the Chicken
- Remove the chicken from the brine 1 hour before roasting. Discard the brine.
- Pat the chicken dry and place on a rack to air dry for 1 hour at room temperature.
- Make the Compound Butter
- In a small bowl, combine softened butter, 1 tbsp finely chopped thyme, 1 tbsp finely chopped sage, orange zest, ยฝ tsp kosher salt, and ยผ tsp pepper. Mix until smooth.
- Reserve 2 tablespoons of the compound butter for the gravy.
- Roast the Chicken
- Preheat oven to 425ยฐF (220ยฐC).
- Loosen the skin on the chicken breast and thighs. Spread compound butter under the skin. Rub the chicken with olive oil and season with pepper and a pinch of kosher salt.
- Stuff the cavity with remaining thyme, sage, orange halves, and garlic cloves.
- Arrange onions and apples in a roasting pan. Drizzle with maple syrup and 2ยฝ cups of apple cider. Place the chicken on top.
- Bake
- Roast for 20 minutes at 425ยฐF, then reduce temperature to 375ยฐF (190ยฐC). Continue roasting for 1ยฝโ2 hours, basting occasionally with pan juices, until the chicken reaches an internal temperature of 165ยฐF (74ยฐC) in the thickest part of the breast.
- If the chicken browns too quickly, tent with foil.
- Make the Gravy
- Remove the chicken and let it rest for 15โ20 minutes.
- Strain pan drippings into a saucepan, discarding solids and skimming off excess fat.
- Add reserved compound butter to the saucepan and whisk in flour. Cook for 1โ2 minutes, then slowly whisk in the drippings. Add extra chicken broth or cider to adjust consistency.
- Serve
- Carve the chicken and serve with roasted apples and onions. Drizzle with gravy for a show-stopping meal!
Notes
- If you donโt have a roasting rack, place the chicken directly on top of the apples and onions.
- For best results, air-dry the chicken before roasting to achieve a crispy skin.
- Make sure the chicken rests before carving to retain its juices.
- Prep Time: 15 minutes
- Cook Time: 2โ2ยฝ hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the chicken (without gravy)
- Calories: 425
- Sugar: 9g
- Sodium: 860
- Fat: 25g
- Saturated Fat: 8 g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 125mg