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Photo: Becky Luigart-Stayner; Jan Gautro
Prep Time:1 hr 20 minsTotal Time:11 hrs 20 minsServings:8Jump to Nutrition Facts
Prep Time:1 hr 20 minsTotal Time:11 hrs 20 minsServings:8
Prep Time:1 hr 20 mins
Prep Time:
1 hr 20 mins
Total Time:11 hrs 20 mins
Total Time:
11 hrs 20 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3quarts water1quart apple cider¼cupkosher salt1tablespoonblack peppercorns1bay leaf1(6-pound) roasting chicken2cupsapple cider1large onion, peeled and halved4flat-leaf parsley sprigs4garlic cloves, peeled
Cook Mode(Keep screen awake)
Ingredients
3quarts water
1quart apple cider
¼cupkosher salt
1tablespoonblack peppercorns
1bay leaf
1(6-pound) roasting chicken
2cupsapple cider
1large onion, peeled and halved
4flat-leaf parsley sprigs
4garlic cloves, peeled
DirectionsCombine water, apple cider, salt, peppercorns and bay leaf 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.Preheat oven to 400°F.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.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°F 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°F oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.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.Originally appeared: Cooking Light
Directions
Combine water, apple cider, salt, peppercorns and bay leaf 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.Preheat oven to 400°F.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.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°F 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°F oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.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.
Combine water, apple cider, salt, peppercorns and bay leaf 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.
Preheat oven to 400°F.
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.
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°F 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°F oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.
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.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)224Calories7gFat11gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
