Why Make This Recipe
Cider Brined Roast Chicken is not just another roast chicken recipe; it brings together the rich, savory flavors of chicken with the sweet and tangy notes of apple cider. This dish is perfect for special occasions, holiday gatherings, or family dinners when you want to impress without spending all day in the kitchen. The brining technique ensures that the chicken is incredibly juicy and flavorful when served. Not only does the process enhance the taste, but it also helps keep the chicken moist throughout roasting, resulting in tender meat that practically falls off the bone.
Making this dish can also transform ordinary ingredients into extraordinary flavors. The apples provide a divine sweetness that complements the savory herbs and spices, while the maple syrup glaze gives the chicken a beautiful caramelized finish. Additionally, when served with homemade gravy, it becomes a true centerpiece that will surely delight your family and friends. This recipe is not just a meal; it’s an experience that brings everyone together around the table.
How to Make Cider Brined Roast Chicken
Making Cider Brined Roast Chicken involves several straightforward steps. Just a little bit of planning will go a long way in ensuring that you create a delicious dish that everyone will love. Below, we have outlined the steps you need to follow, complete with a list of ingredients.
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
Brine the Chicken: Start the day before roasting. Mix together 2 L of water, 4 cups of apple cider, 1 cup of kosher salt, and brown sugar in a large pot. Tie together 3-4 sprigs of thyme and add them to the pot with the peppercorns. Heat this mixture until everything dissolves.
Cool the Brine: In a separate large plastic bin or steel pot, add 1 L of ice water. Pour the warm brine into the ice water to cool down.
Submerge the Chicken: Place the chicken breast side down into the cooled brine. Press down to ensure it is fully submerged, cover, and refrigerate for 12 to 24 hours.
Air Dry the Chicken: One hour before you plan to roast, take the chicken out of the brine. Discard the brine. Use paper towels to pat the chicken dry and leave it on a rack at room temperature for one hour to air dry.
Make the Compound Butter: In a small bowl, combine the softened butter, 1 tablespoon of chopped thyme, chopped sage, zest from half an orange, ½ tsp kosher salt, and ¼ tsp pepper. Mix thoroughly with a spatula. Set aside 2 tablespoons of this mixture.
Preheat the Oven: Preheat your oven to 350° F. Prepare the roasting pan by drizzling olive oil into it.
Prepare Aromatics: Cut the onion into thick slices and set them in the pan. Slice half of the orange and add it to the pan. Peel the garlic cloves and also add them in. Scatter fresh thyme and sage around the onions and garlic.
Place the Chicken: Put a rack in the pan and place the chicken on it. Stuff the remaining half orange and additional thyme sprigs inside the chicken cavity. Rub the remaining compound butter evenly over the chicken.
Tie the Chicken: Tuck the wing tips under the chicken and tie the legs together with twine to keep the chicken neat during roasting.
Roast in the Oven: Pour 1 cup of apple cider into the bottom of the roasting pan. Roast the uncovered chicken for 1 hour, checking for even browning. If it starts to brown too much, cover it loosely with foil.
Add Apples: After the first hour, cut the Gala apples in half. Melt 1 tablespoon of the compound butter and brush it over the apple halves. Add them around the chicken in the pan.
Prepare the Glaze: While the chicken continues to roast for another 30 to 45 minutes, make a glaze by boiling the remaining 1 ½ cups of apple cider in a small saucepan until it reduces by half. Whisk in the maple syrup and the last tablespoon of compound butter.
Glaze the Chicken: When the chicken reaches about 140° F, remove any foil and apply the glaze generously over the chicken. Roast for an additional 10 minutes, repeating the glazing process until the chicken hits at least 165° F.
Make the Gravy: Once cooked, transfer the chicken and apples to a platter. Strain the pan juices into a measuring cup, leaving about ¼ cup of fat in the roasting pan to make the gravy.
Creating the Gravy: Place the pan on medium-high heat, whisk in ⅓ cup of flour to create a roux. Pour in the strained juices, adding broth or cider to reach about 3 cups total. Bring it to a simmer, seasoning with salt and pepper, and strain into a gravy boat.
Serve and Enjoy: Carve the chicken into pieces, serve it on a platter surrounded by apples, and enjoy the flavors of your Cider Brined Roast Chicken!
How to Serve Cider Brined Roast Chicken
Serving Cider Brined Roast Chicken is simple but should be done with care to highlight this fantastic dish. Start by carving the chicken into pieces: thighs, drumsticks, and breasts. Arrange the pieces neatly on a large platter, ensuring they are warm and ready to serve. Place the roasted Gala apples around the chicken for a beautiful presentation.
You can serve the gravy on the side in a gravy boat, allowing guests to pour it over their chicken as they like. Additionally, consider adding some fresh herbs as a garnish for color. Serve this dish with complementary sides such as roasted vegetables, mashed potatoes, or a fresh green salad. Cider Brined Roast Chicken is a fantastic main course, making any lunch or dinner celebration special.
How to Store Cider Brined Roast Chicken
Storing any leftover Cider Brined Roast Chicken is quite straightforward. Allow the chicken to cool to room temperature first. After cooling, transfer any leftover chicken and apples to an airtight container. Make sure to pour in any leftover gravy separately into another container. Refrigerate both for up to three to four days.
If you want to keep it for longer, you can also freeze the chicken. Wrap it tightly in plastic wrap, then place it in a freezer bag or container. Frozen roast chicken can stay good for up to three months. When you are ready to eat, defrost it overnight in the refrigerator. Reheat it in the oven for best results, keeping it covered to maintain moisture.
Tips to Make Cider Brined Roast Chicken
Use High-Quality Ingredients: The quality of the chicken and cider makes a big difference. Look for a fresh, organic chicken and high-quality apple cider for the best flavors.
Adjust the Brine Timing: If you’re short on time, brining for a shorter duration (around 12 hours) is still beneficial. Just don’t brine for too long, or the chicken might become too salty.
Let the Chicken Rest: After you take it out of the oven, allow the chicken to rest for 15-20 minutes before carving. This lets the juices redistribute, making each piece juicier.
Experiment with Herbs: Try using different herbs in the compound butter to customize the flavors. Rosemary or tarragon can also work beautifully alongside thyme and sage.
Make Ahead of Time: You can prepare the compound butter a day in advance and store it in the fridge, making the last-minute preparation easier.
Variations
There are many ways to vary the recipe for Cider Brined Roast Chicken to suit different tastes and preferences. Here are a few ideas:
Spicy Glaze: Add chili powder or cayenne pepper to the glaze for a hint of spice.
Citrus Twist: Try using lemon or lime instead of orange for a different flavor. The acidity can brighten your dish.
Different Fruits: Instead of Gala apples, consider using pears or sweet cherries for a unique sweet contrast.
Herb Infusion: Add different herbs or a mix of spices to the brine for different flavor profiles, such as smoky or Mediterranean notes.
FAQs
1. Can I brine the chicken for more than 24 hours?
Yes, you can brine it for longer, but be careful not to exceed 36 hours as it may become too salty.
2. Can I use a frozen chicken for this recipe?
Yes, just make sure to completely thaw the chicken before brining.
3. What should I do if the chicken browns too quickly in the oven?
If you notice it browning too much, you can cover it loosely with foil to prevent over-browning while still allowing it to cook through.
Cider Brined Roast Chicken is a delicious dish that everyone will enjoy. With its savory flavors and perfectly moist meat, this dish is sure to become a favorite in your home!
Cider Brined Roast Chicken
Ingredients
Method
- Start the day before roasting. In a large pot, mix together 2 L of water, 4 cups of apple cider, kosher salt, and brown sugar until dissolved.
- Tie together 3-4 sprigs of thyme and add them to the pot with the peppercorns. Heat until everything dissolves.
- In a separate large plastic bin or steel pot, add 1 L of ice water. Pour the warm brine into the ice water to cool down.
- Place the chicken breast side down into the cooled brine. Press down to ensure it is fully submerged, cover, and refrigerate for 12 to 24 hours.
- One hour before roasting, take the chicken out of the brine. Discard the brine, pat the chicken dry with paper towels, and let it air dry on a rack at room temperature for one hour.
- In a small bowl, combine softened butter, chopped thyme, chopped sage, zest from half an orange, plus kosher salt and pepper. Mix thoroughly.
- Set aside 2 tablespoons of this mixture.
- Preheat your oven to 350°F. Prepare the roasting pan with olive oil.
- Cut the onion into thick slices and place them in the roasting pan. Slice half of the orange and add it along with peeled garlic cloves and crushed herbs.
- Put a rack in the pan and position the chicken on it. Stuff the remaining orange half and thyme into the chicken cavity. Rub the remaining compound butter over the chicken.
- Tuck the wing tips under the chicken and tie the legs together with twine.
- Pour 1 cup of apple cider into the pan and roast uncovered for 1 hour.
- Check for even browning and cover loosely with foil if it starts to brown too much.
- After one hour, cut Gala apples in half, brush with melted compound butter, and add around the chicken.
- Make a glaze by boiling the remaining 1.5 cups of apple cider until it reduces by half. Whisk in the maple syrup and a tablespoon of compound butter.
- When the chicken reaches 140°F, generously apply the glaze and roast for an additional 10 minutes or until the internal temperature reaches 165°F.
- Transfer the chicken and apples to a platter. Strain the pan juices and leave a quarter cup of fat for the gravy.
- Heat the pan, whisk in flour to create a roux, pour in the strained juices and add broth or cider to reach 3 cups total. Simmer and season before straining into a gravy boat.
- Carve the chicken, arrange on a platter with apples, and serve with gravy on the side.