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Cider brined roast chicken presents an intriguing culinary approach that elevates the traditional roast to new heights. By employing a brine of apple cider, kosher salt, and brown sugar, this method not only enhances the flavor profile but also promotes a remarkable tenderness in the meat. The infusion of fresh herbs adds further depth, resulting in a dish that is both sophisticated and approachable. Yet, the true magic lies in the finishing touches, which unlock a surprising dimension of flavor that many may not anticipate. What could these finishing elements be, and how do they transform the overall experience?

Cider Brined Roast Chicken Recipe

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Ingredients
  

  • Ingredients:
  • 1 whole chicken 4-5 lbs
  • 2 cups apple cider
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 1 tablespoon black peppercorns
  • 4 cloves garlic crushed
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh sage chopped
  • 1 orange sliced
  • 1 onion sliced
  • 2 tablespoons olive oil
  • 2 tablespoons compound butter
  • 2-3 halved apples
  • 1/4 cup maple syrup

Instructions
 

  • Cooking Instructions:
  • In a large bowl, combine 2 cups of apple cider, kosher salt, brown sugar, black peppercorns, crushed garlic, thyme, and sage. Stir until the salt and sugar dissolve. Submerge the chicken in the brine and refrigerate for at least 4 hours or overnight for best results.
  • Preheat the oven to 425°F (220°C). Prepare a large roasting pan by adding a thin layer of oil at the bottom and scattering the onion slices, orange slices, garlic cloves, and additional thyme and sage around the pan.
  • Remove the chicken from the brine, rinse it under cold water, and pat it dry with paper towels. Stuff the cavity with half an orange and additional thyme sprigs. Rub the entire chicken with olive oil and compound butter, making sure to get some under the skin for extra flavor.
  • Place a rack in the roasting pan and position the chicken on top. Pour 1 cup of apple cider into the bottom of the pan. Roast the chicken uncovered for about 1 hour, monitoring for even browning. If the chicken darkens too quickly, cover it loosely with foil.
  • After 1 hour of roasting, nestle the halved apples around the chicken, cut side up. Brush the apples with melted compound butter and continue roasting. When the internal temperature of the chicken reaches 140°F (60°C), remove the foil and brush the chicken with the glaze made from reducing 1 ½ cups of apple cider with maple syrup for 7-10 minutes.
  • Roast for an additional 10 minutes, repeating the glazing process to achieve a beautiful, caramelized finish. Ensure the chicken's internal temperature reaches at least 165°F (74°C) before removing it from the oven.
  • Let the chicken rest for 10-15 minutes before carving. Strain the pan juices into a measuring cup and create a roux with any remaining fat and flour in the roasting pan. Gradually whisk in the pan juices to make a delicious gravy.