Cooking Instructions:

In a large pot, combine 2 L of water, 4 cups of apple cider, 1 cup kosher salt, and ½ cup brown sugar. Heat the mixture just until the salt and sugar are dissolved, being careful not to bring it to a boil.

Remove the pot from heat and add 1 L of ice water to cool the brine. Pour the cooled brine into a large plastic tub or a stainless pot.

Add thyme bundles and peppercorns to the brine for additional flavor. Place the chicken breast side down into the brine, pressing down to guarantee it's fully submerged.

Cover the chicken and refrigerate for 12 to 24 hours, turning the chicken halfway through the brining process to guarantee even flavor distribution.

Preheat the oven to 350 degrees F. Remove the chicken from the brine, pat it dry, and place it in a roasting pan.

Roast the chicken for 2 to 2 ½ hours, or until the internal temperature reaches 165 degrees F. If the chicken begins to darken too much, cover it partially with foil.

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Carve the chicken into pieces and arrange them on a serving platter. Garnish with apples and serve with pan gravy made from roasting drippings and additional cider or broth, if needed.

For best results, make sure to monitor the internal temperature of the chicken closely to avoid overcooking. Additionally, you can enhance the flavor by brushing a mixture of reduced cider and maple syrup on the chicken during the last 15 minutes of roasting.

This will add a lovely glaze and sweetness to your roast, making it even more appealing. Enjoy your delicious cider-brined roast chicken!