Cider-Roasted Chicken with Cider Reduction

After making this chicken, I definitely think brining is the way to go. It makes the meat so tender and moist and, in this case, brining with apple cider gives it a slightly sweet taste. This would be great for a fall Sunday dinner or make it using turkey and put it on your Thanksgiving table and all will enjoy!

Cider-Roasted Chicken w/ Cider Reduction
3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 Tbsp. black peppercorns
1 bay leaf
1 (6-lb)roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves

Combine first 5 ingredients in large stock pot and 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 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning bag occasionally.

Preheat oven to 400.

Bring 2 cups cider to a boil in small saucepan over medium-high heat. Cook until cider is 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 onion halves, parsley and garlic in cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan (or if you don't have one, just on top of the onions). Bake at 400 for 1 1/2 hours or until thermometer registers 175. Remove from oven (do not turn off oven). 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 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 top). Seal bag; carefully snip of 1 bottom corner of bag. Drain drippings into small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken. About 8 servings.

Serve with Whipped Sweet Potatoes

SOURCE:Cooking Light


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