Cider Brined Roast Chicken Recipe
Making a roast chicken is a traditional way of cooking that many families cherish. It can be a centerpiece for family dinners, holiday celebrations, or a delightful weekend meal. This recipe will guide you to create a Cider Brined Roast Chicken that is juicy, flavorful, and comforting. With a delightful apple cider brine and aromatic herbs, your kitchen will smell amazing, and your taste buds will thank you. Let’s dive into the details of this delicious dish.
Why Make This Recipe
There are many reasons to try this Cider Brined Roast Chicken recipe. First, the brining process keeps the chicken moist and flavorful. The apple cider adds a touch of sweetness that perfectly balances the savory elements. Unlike regular roast chickens, this recipe infuses the meat with additional moisture and flavor, making the chicken incredibly tender.
Brining the chicken allows for a great opportunity to add flavor deep into the meat. The herbs, spices, and apple cider mix perfectly to enhance the natural taste of the chicken. The addition of fresh thyme, sage, and sweet apples creates a savory aroma that fills your home, bringing warmth and comfort.
Another reason to make this recipe is that it impresses guests. A beautifully roasted chicken with lovely golden-brown skin is always a showstopper. You can serve it at special gatherings or holiday meals and receive praise for your cooking skills. This dish also provides plenty of opportunities for leftovers, allowing for several delicious meals throughout the week.
How to Make Cider Brined Roast Chicken
Making the Cider Brined Roast Chicken is straightforward. The process involves brining the chicken, preparing aromatics, and roasting the chicken to perfection. Below are the detailed steps you can follow to create this delightful dish.
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, zested
- ½ tsp pepper (divided)
- 1 tbsp olive oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 3 Gala apples, halved
- 2 tbsp maple syrup
- ⅓ cup flour
- Extra chicken broth or apple cider
Directions:
Brine the Chicken: In a large pot, mix 2 L of water, 4 cups of apple cider, 1 cup of kosher salt, and the brown sugar. Add 3-4 sprigs of thyme and the peppercorns. Heat the mixture until the salt dissolves completely.
Cool the Brine: Take a separate container and add 1 L of ice water. Pour the warm brine into this container to cool it down quickly. You want to make sure your brine is cold before adding the chicken.
Submerge the Chicken: Carefully place the chicken into the cooled brine, ensuring it is fully submerged. Cover the container and refrigerate for 12 to 24 hours.
Air Dry the Chicken: After brining, remove the chicken from the brine and gently pat it dry with paper towels. Allow it to sit at room temperature for one hour to air dry.
Make the Compound Butter: In a mixing bowl, combine the softened butter with thyme, sage, orange zest, extra salt, and pepper. Set aside 2 tablespoons of this mixture for later use.
Preheat the Oven: Preheat your oven to 350°F (175°C). Drizzle olive oil in the bottom of a large roasting pan to prevent sticking.
Prepare Aromatics: Slice the onion, orange, and garlic. Place the slices in the roasting pan alongside the remaining thyme and sage.
Place the Chicken: Set a rack in the roasting pan; place the chicken on top. Stuff the chicken with the leftover orange and thyme. Take the remaining compound butter and rub it all over the chicken to ensure even flavor.
Tie the Chicken: To help the chicken roast evenly, tuck the wing tips under the chicken and tie the legs together with kitchen twine.
Roast in the Oven: Pour 1 cup of apple cider into the pan, then roast the chicken uncovered for about an hour. If the chicken starts to brown too quickly, cover it with foil.
Add Apples: After an hour, take halved Gala apples and brush them with the reserved compound butter. Place them around the chicken for added flavor and texture.
Prepare the Glaze: While the chicken continues to roast, reduce the remaining apple cider in a small saucepan until it is halved. Whisk in the maple syrup and the last of the butter until fully combined.
Glaze the Chicken: Once the chicken reaches an internal temperature of 140°F, brush it with the glaze. Continue roasting until the chicken hits 165°F.
Make the Gravy: After removing the chicken from the oven, strain the pan juices into a bowl. In a pan, create a roux using flour. Gradually add the strained juices and chicken broth or additional apple cider, stirring and simmering until thickened.
Serve and Enjoy: Carve the chicken, serve it with the glazed apples, and drizzle gravy on top for added deliciousness.
How to Serve Cider Brined Roast Chicken
Serving Cider Brined Roast Chicken can turn a simple meal into an occasion. When it is time to eat, carve the chicken into pieces, providing ample servings for everyone.
Consider serving it alongside seasonal side dishes like roasted vegetables, creamy mashed potatoes, or a fresh green salad. The sweet and savory flavor of the chicken pairs wonderfully with a variety of sides. You can also include bread rolls or cornbread to soak up the tasty gravy.
For a festive presentation, arrange the carved chicken on a large serving platter surrounded by apple halves and fresh herbs. This is sure to impress family and friends alike.
How to Store Cider Brined Roast Chicken
Leftover Cider Brined Roast Chicken can be stored in the refrigerator. Place the leftover chicken in an airtight container and cover it well. It will remain fresh for up to three days.
If you want to keep the chicken longer, consider freezing the leftovers. Wrap portions in plastic wrap and place them in a freezer-safe bag. This way, you can enjoy your roast chicken for up to three months. When ready to eat, simply thaw in the refrigerator overnight and reheat before serving.
Tips to Make Cider Brined Roast Chicken
Brining Time: For the best flavor and moisture, brine the chicken for at least 12 hours, but no more than 24 hours. This will ensure the right balance of flavors.
Use Fresh Herbs: Fresh thyme and sage make a big difference in flavor compared to dried herbs. Using fresh will enhance the taste of the chicken.
Monitor Roast Time: Every oven is different, so check the chicken periodically. Using a meat thermometer ensures you do not overcook the chicken.
Basting: Baste the chicken with the pan juices every 20 minutes for an extra layer of flavor and to ensure even browning.
Let it Rest: After roasting, let the chicken rest for about 15 minutes before carving. This allows juices to redistribute, creating juicier meat.
Variation
Feel free to modify this recipe based on your preferences. You can change the type of fruit or herbs used in the brine. For example, experimenting with pear cider, rosemary, or even citrus fruits like lemons or limes can lead to different flavor profiles.
Using different side dishes can also create a unique dining experience each time you prepare this meal. Additionally, consider trying different types of chicken, like spatchcocked or boneless, to see which method you enjoy most.
FAQs
What is brining, and why should I do it?
Brining is the process of soaking meat in a saltwater solution. This method enhances the flavor and moisture, making the meat juicier when cooked.
Can I use chicken parts instead of a whole chicken?
Yes, you can use chicken parts like thighs and breasts. Adjust the brining time and cooking time based on the size and type of the chicken parts you use.
Can I prepare the brine a day ahead?
Yes, you can prepare the brine a day ahead and keep it in the refrigerator until you’re ready to use it. This can save time and make the process smoother.
This Cider Brined Roast Chicken recipe is a delicious choice that will elevate your meal to something special. The sweet and savory flavors combined with tender, juicy chicken make it irresistible. Enjoy sharing this delightful dish with friends and family!
Cider Brined Roast Chicken
Ingredients
Method
- In a large pot, mix 2 L of water, 4 cups of apple cider, 1 cup of kosher salt, and the brown sugar. Add 3-4 sprigs of thyme and the peppercorns. Heat the mixture until the salt dissolves completely.
- Take a separate container and add 1 L of ice water. Pour the warm brine into this container to cool it down quickly.
- Carefully place the chicken into the cooled brine, ensuring it is fully submerged. Cover the container and refrigerate for 12 to 24 hours.
- After brining, remove the chicken from the brine and gently pat it dry with paper towels. Allow it to sit at room temperature for one hour to air dry.
- In a mixing bowl, combine the softened butter with thyme, sage, orange zest, extra salt, and pepper. Set aside 2 tablespoons of this mixture for later use.
- Preheat your oven to 350°F (175°C). Drizzle olive oil in the bottom of a large roasting pan to prevent sticking.
- Slice the onion, orange, and garlic. Place the slices in the roasting pan alongside the remaining thyme and sage.
- Set a rack in the roasting pan; place the chicken on top. Stuff the chicken with the leftover orange and thyme. Take the remaining compound butter and rub it all over the chicken.
- To help the chicken roast evenly, tuck the wing tips under the chicken and tie the legs together with kitchen twine.
- Pour 1 cup of apple cider into the pan, then roast the chicken uncovered for about an hour.
- If the chicken starts to brown too quickly, cover it with foil.
- After an hour, brush the halved Gala apples with the reserved compound butter and place them around the chicken.
- While the chicken continues to roast, reduce the remaining apple cider until halved. Whisk in the maple syrup and the last of the butter.
- Once the chicken reaches an internal temperature of 140°F, brush it with the glaze and continue roasting until it hits 165°F.
- After removing the chicken, strain the pan juices into a bowl. In a pan, create a roux using flour, then gradually add the strained juices and chicken broth, stirring until thickened.
- Carve the chicken, serve with glazed apples, and drizzle gravy on top.