Cider-Roasted Chicken

Becky Luigart-Stayner; Jan Gautro

Brining overnight in a salt-and-cider mixture makes this chicken recipeincredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished roasted chicken. Use tongs to carefully remove skin from the hot chicken.

Yield: 8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 29%
  • Fat: 7.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 26.9g
  • Carbohydrate: 11.3g
  • Fiber: 0.4g
  • Cholesterol: 80mg
  • Iron: 1.4mg
  • Sodium: 452mg
  • Calcium: 26mg

Ingredients

  • 3 quarts water
  • 1 quart apple cider
  • 1/4 cup kosher salt
  • 1 tablespoon black peppercorns
  • 1 bay leaf
  • 1 (6-pound) roasting chicken
  • 2 cups apple cider
  • 1 large onion, peeled and halved
  • 4 flat-leaf parsley sprigs
  • 4 garlic cloves, peeled

Preparation

  1. Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
  2. Preheat oven to 400°.
  3. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
  4. Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.
  5. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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