Description
This Cider Brined Roast Chicken is a flavorful and juicy dish featuring a tender roast chicken brined in a delicious apple cider mixture. Enhanced with fresh herbs, apples, and a maple cider glaze, it offers a perfect balance of savory and sweet flavors. The recipe includes a rich pan gravy made from the roasting juices for a complete and comforting meal.
Ingredients
Scale
Brine
- 2 L water
- 4 cups apple cider
- 1 cup kosher salt
- ½ cup brown sugar
- 12–14 sprigs fresh thyme (divided)
- 1 tbsp peppercorns
- 1 L ice water
Chicken and Roasting
- 6–7 lb roaster chicken
- ½ cup butter (softened)
- 1 tbsp each chopped freshly thyme and sage (from 3 sprigs sage and thyme each)
- Zest of half an orange
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp black pepper (divided)
- 1 tbsp olive oil
- 1 onion, cut into thick slices
- 3 garlic cloves, peeled
- 3 Gala apples, halved
- 1 orange (half sliced, half for stuffing)
Glaze
- 1 ½ cups apple cider
- 2 tbsp maple syrup
- Remaining compound butter (1 tbsp)
Gravy
- ⅓ cup flour
- Extra chicken broth or apple cider, as needed to make 3 cups of liquid
- ¼ cup fat from roasting pan
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Prepare the brine: In a large pot, combine 2 liters of water, 4 cups of apple cider, 1 cup kosher salt, and ½ cup brown sugar. Tie 3-4 sprigs of fresh thyme into a bundle and add to the pot with 1 tablespoon of peppercorns. Heat the mixture just until the salt and sugar dissolve.
- Cool and brine the chicken: Pour the heated brine into a large container with 1 liter of ice water to cool it down. Submerge the 6-7 lb chicken breast-side down in the brine, pressing to keep it fully submerged. Cover and refrigerate for 12 to 24 hours.
- Prepare the chicken for roasting: Remove the chicken from the brine an hour before roasting. Discard the brine, pat the chicken dry with paper towels, and place it on a rack to air dry at room temperature for 1 hour.
- Make the compound butter: In a small bowl, mix softened butter with finely chopped 1 tablespoon each of fresh thyme and sage, zest of half an orange, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Set aside 2 tablespoons for later use.
- Preheat oven and prepare roasting pan: Preheat oven to 350°F (175°C). Drizzle 1 tablespoon olive oil into a large roasting pan. Scatter sliced onion, orange slices, garlic cloves, fresh thyme (3-4 sprigs), and sage (2 sprigs) in the pan. Place a rack on top.
- Prepare the chicken for roasting: Place the chicken on the rack. Stuff the remaining half orange and additional thyme sprigs inside the chicken cavity. Rub the remaining compound butter over the whole chicken, pushing some under the breast skin if desired. Tuck wing tips under and tie the legs tightly with twine.
- Start roasting: Pour 1 cup apple cider into the roasting pan. Roast uncovered for 1 hour. Monitor the chicken and tent with foil if it browns unevenly.
- Add apples and compound butter: Cut apples in half. Melt 1 tablespoon compound butter. After 1 hour of roasting, remove chicken and nestle apples cut side up around it. Brush the apples with melted compound butter. Return to oven.
- Continue roasting and prepare glaze: Roast for another 30 to 45 minutes. Meanwhile, bring 1 ½ cups apple cider to a boil in a small saucepan, reduce by half (7–10 minutes), then whisk in 2 tablespoons maple syrup and 1 tablespoon compound butter. Boil briefly until slightly thickened to make glaze.
- Check temperature and glaze chicken: After 1 ½ to 1 ¾ hours, check chicken breast temperature (middle near leg) aiming for about 140°F. Remove foil if used. Brush chicken with glaze and return to oven for 10 minutes. Repeat glazing once more.
- Finish roasting: Continue roasting until internal temperature reaches at least 165°F and juices run clear.
- Rest chicken and prepare gravy: Transfer chicken and cooked apples to a platter; tent loosely with foil. Strain roasting juices into a measuring cup. Spoon ¼ cup fat back into roasting pan, add butter if needed. Heat pan on stovetop over medium-high heat.
- Make roux and gravy: Whisk flour into fat to make roux. Add strained pan juices and enough chicken broth or cider to total 3 cups liquid. Whisk continuously over medium heat to prevent lumps. Simmer until thickened, season with ½ tsp kosher salt and ¼ tsp black pepper, adjust to taste. Strain gravy into serving vessel.
- Carve and serve: Carve chicken by removing legs (separate drumsticks and thighs), wings, and slicing breasts against the grain. Arrange chicken and apples on a serving platter. Serve with warm pan gravy and enjoy!
Notes
- Brining the chicken for 12 to 24 hours ensures maximum juiciness and flavor.
- Allowing the chicken to air dry before roasting promotes crisp, golden skin.
- Using fresh herbs like thyme and sage enhances the aroma and depth of the dish.
- If the roasting chicken browns too quickly, tent it loosely with foil to prevent burning.
- The pan gravy utilizes the flavorful drippings for a rich accompaniment.
- Use an instant-read thermometer for accurate cooking to avoid over or under-cooking.
- This recipe pairs well with roasted vegetables or mashed potatoes.
- Leftover chicken can be stored refrigerated for up to 3 days.
- Prep Time: 20 minutes plus 12 to 24 hours brining
- Cook Time: 1 hour 45 minutes to 2 hours 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/8 of the chicken with apples and gravy)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 135 mg
Keywords: cider brined roast chicken, roast chicken with apples, maple cider glaze, apple cider chicken, herb butter roast chicken
