Ingredients
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3 quarts water
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1 quart apple cider
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¼ cup kosher salt
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1 tablespoon black peppercorns
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1 bay leaf
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1 (6-pound) roasting chicken
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2 cups apple cider
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1 large onion, peeled and halved
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4 flat-leaf parsley sprigs
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4 garlic cloves, peeled
Directions
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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.
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Preheat oven to 400°F.
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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.
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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.
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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.
Nutrition Facts (per serving)
224 | Calories |
7g | Fat |
11g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size about 4 ounces chicken and about 1 tablespoon jus | |
Calories 224 | |
% Daily Value * | |
Total Carbohydrate 11g | 4% |
Protein 27g | 54% |
Total Fat 7g | 9% |
Saturated Fat 2g | 10% |
Cholesterol 80mg | 27% |
Sodium 452mg | 20% |
Calcium 26mg | 2% |
Iron 1mg | 6% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.