The aroma of Cider Brined Roast Chicken wafts through your kitchen, enveloping you in a warm hug of savory goodness. Imagine crispy, golden-brown skin giving way to tender, juicy meat, all infused with the sweet essence of apple cider and herbs. It’s the kind of dish that turns any ordinary dinner into a grand feast and has your friends thinking you’ve got some culinary magic up your sleeve.
Jump to:
- <strong>Ingredients for Cider Brined Roast Chicken</strong>
- <strong>How to Make Cider Brined Roast Chicken</strong>
- <strong>Perfecting Cider Brined Roast Chicken Cooking Process</strong>
- <strong>Add Your Touch to Cider Brined Roast Chicken</strong>
- <strong>Storing & Reheating Cider Brined Roast Chicken</strong>
- FAQs About Cider Brined Roast Chicken
- What is Cider Brined Roast Chicken?
- How long should I brine the chicken?
- Can I use different herbs for my Cider Brined Roast Chicken?
- What should I serve with Cider Brined Roast Chicken?
- Conclusion for Cider Brined Roast Chicken
Whether it’s a cozy family gathering or a festive holiday dinner, this dish never fails to impress. It’s steeped in flavors that remind me of autumn celebrations, the kind that brings everyone around the table, laughing and sharing stories. One bite, and you’ll experience a blend of sweet and savory that dances on your taste buds, promising an unforgettable meal that transforms simple ingredients into pure joy.
Why You'll Love This Cider Brined Roast Chicken
- This incredible Cider Brined Roast Chicken transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Cider Brined Roast Chicken
Here’s what you’ll need to make this delicious Cider Brined Roast Chicken:
2 L water – Base liquid for the brine, forming the backbone of flavor and moisture.
6 ½ cups apple cider, divided – Adds sweetness and rich apple flavor to both the brine and the glaze.
1 cup kosher salt – Essential for brining, ensures the chicken is juicy and well-seasoned.
½ cup brown sugar – Balances the saltiness and infuses a subtle sweetness.
12-14 sprigs fresh thyme – Offers aromatic notes that enhance the chicken’s taste.
1 tbsp peppercorns – Provides a gentle heat and complexity to the brine.
1 L ice water – Cools the brine quickly for safe chicken immersion.
6-7 lb roaster chicken – The star of the show, choose one that looks fresh and plump.
½ cup butter, softened – Used for the herb compound butter that brings flavor right to the skin.
3 sprigs fresh sage – Infuses earthy flavor to complement the thyme.
1 orange – Adds a zesty brightness, both in the brine and when stuffed in the chicken.
½ tsp pepper, divided – Enhances seasoning without overpowering other flavors.
1 tbsp olive oil – Helps create a beautiful roast and adds earthiness.
1 onion – A flavor base in the roasting pan for depth and sweetness.
3 garlic cloves – Brings aromatic warmth, enhancing the whole dish.
3 Gala apples – Sweet, tender apples, perfect for roasting alongside the chicken.
2 tbsp maple syrup – Adds a rich sweetness and a touch of Canadian charm to the glaze.
⅓ cup flour – Necessary for thickening the gravy at the end.
Extra chicken broth or apple cider – You may need this for adjusting your gravy’s consistency.
How to Make Cider Brined Roast Chicken
Follow these simple steps to prepare this delicious Cider Brined Roast Chicken:
Step 1: Prepare the Brine
Start by adding 2 L of water, 4 cups of apple cider, 1 cup of kosher salt, and brown sugar to a large pot. Tie together 3-4 sprigs of thyme and toss them into the pot with the peppercorns. Heat the mixture until dissolved, filling your kitchen with tantalizing aromas.
Step 2: Brine the Chicken
Once your brine is cool, add 1 L of ice water to a large bin or pot. Pour the brine mixture into the ice water and submerge the chicken breast side down. Cover and refrigerate for 12 to 24 hours, allowing all those aromatic flavors to embrace the chicken.
Step 3: Air Dry the Chicken
An hour before you’re ready to roast, take the chicken out of the brine, discard the liquid, and pat it dry with paper towels. Let it air dry at room temperature for about an hour. This step is crucial for achieving a crispy skin that everyone loves.
Step 4: Make the Compound Butter
In a small bowl, mix the softened butter with finely chopped thyme, sage, orange zest, ½ tsp of kosher salt, and a ¼ tsp of pepper. Reserve 2 tablespoons of this mixture for later. Get ready to create a flavor bomb when you spread this goodness on the chicken.
Step 5: Prepare for Roasting
Preheat your oven to 350°F (175°C). Grab a roasting pan and layer thick slices of onion, the other half of the orange, garlic cloves, and remaining thyme and sage sprigs. Drizzle with olive oil and place a rack on top to keep the chicken elevated.
Step 6: Roast the Chicken
Place the chicken on the rack and stuff it with the remaining half of the orange and thyme. Rub it all over with the compound butter. Tuck those wings under and tie the legs with twine. Pour 1 cup of apple cider into the roasting pan and let it roast uncovered for 1 hour, checking periodically.
After an hour, cut your Gala apples in half, melt 1 tablespoon of the compound butter, and nestle the apples around the chicken cut side up. Brush the apples with the melted butter for that extra oomph of flavor.
Continue to roast for another 30 to 45 minutes, preparing the reduced cider and maple glaze by boiling the remaining 1 ½ cups of apple cider until reduced by half. Whisk in the maple syrup and remaining compound butter, letting it bubble for a couple more minutes.
Finally, check for doneness by inserting a meat thermometer into the thick part of the chicken’s breast. When it reaches around 140°F, brush the glaze generously over the chicken and roast for another 10 minutes. Repeat this glazing ritual until the chicken hits at least 165°F and those juices run clear.
Once done, transfer the chicken and apples to a platter and tent them with foil to keep warm.
For the gravy, strain the pan juices into a measuring cup, reserving about ¼ cup of fat. Heat the roasting pan over medium-high heat, whisk in the flour to create a roux, then gradually whisk in the pan juices, aiming for about 3 cups of gravy. Season with ½ tsp kosher salt and ¼ tsp pepper as needed, then strain into a gravy boat.
Carve that gorgeous chicken into pieces and serve it with those lovely apples and rich pan gravy. Enjoy your Cider Brined Roast Chicken adventure!
You Must Know About Cider Brined Roast Chicken
- This showstopping Cider Brined Roast Chicken delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Cider Brined Roast Chicken Cooking Process
Start with brining the chicken to infuse moisture and flavor, then prepare your compound butter while the chicken dries. As the chicken roasts, multitask with the pan gravy and side dishes to maximize efficiency and ensure flavors meld perfectly together.
Add Your Touch to Cider Brined Roast Chicken
You can swap out apples for pears, use different herbs like rosemary, or even add a splash of bourbon to the brine for additional flavor. Feel free to customize the glaze by adding spices or your favorite citrus zest for a unique twist.
Storing & Reheating Cider Brined Roast Chicken
Store leftover chicken in an airtight container in the fridge for up to four days. To reheat, place in a warm oven or microwave until just heated through, ensuring it remains juicy and flavorful.
Chef's Helpful Tips for Cider Brined Roast Chicken
- This professional-quality Cider Brined Roast Chicken relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
When I first tried this Cider Brined Roast Chicken recipe, my family couldn’t stop raving about it. They declared it the best roast chicken ever, and now it’s a family tradition!
FAQs About Cider Brined Roast Chicken
What is Cider Brined Roast Chicken?
Cider Brined Roast Chicken is a succulent and flavorful dish that marries the sweetness of apple cider with savory herbs and spices. The brining process enhances moisture and infuses the chicken with delightful flavors, resulting in a tender and juicy roast. Typically prepared with fresh herbs, brown sugar, and a touch of maple syrup, this dish is perfect for family dinners or special occasions. The aromatic scent of this chicken while roasting can truly transform your kitchen into a warm and inviting space, making it a favorite for food lovers everywhere.
How long should I brine the chicken?
For best results, you should brine your chicken for 12 to 24 hours. The longer the chicken sits in the brine solution, the more flavorful and juicy it becomes. A minimum of four to six hours can still yield great results, but if you’re looking for that unforgettable flavor and moist texture, aim for that full day. Remember to keep the chicken refrigerated while it’s brining to ensure food safety.
Can I use different herbs for my Cider Brined Roast Chicken?
Absolutely! While the recipe calls for thyme and sage, you can experiment with other herbs based on your taste preferences. Herbs like rosemary, oregano, or even tarragon can add a unique twist to your chicken. Mixing up the herbs can also tailor the dish to complement different side dishes or seasonal flavors, giving your Cider Brined Roast Chicken that personal touch that guests will love.
What should I serve with Cider Brined Roast Chicken?
Cider Brined Roast Chicken pairs wonderfully with a variety of sides. Consider classic options like roasted vegetables, creamy mashed potatoes, or a fresh green salad for balance. For a festive feel, apple sauce or cranberry sauce can enhance the fall flavors of the dish. Remember, don’t forget about the pan gravy made from the roasting juices! It’s a sumptuous addition that elevates any side you choose to add.
Conclusion for Cider Brined Roast Chicken
In conclusion, Cider Brined Roast Chicken is an exquisite dish that delights the senses and brings family and friends together. With a simple brining process, the chicken absorbs flavors that make every bite unforgettable. From its juicy texture to the delicious aroma wafting through your kitchen, this dish is perfect for any occasion. Don’t hesitate to try your own variations, and remember the joy of sharing this delightful Cider Brined Roast Chicken with loved ones.
Cider Brined Roast Chicken
Ingredients
Equipment
Method
- Brine the chicken 12 to 24 hours before roasting. Prepare the brine by adding 2 L of water, 4 cups apple cider, 1 cup kosher salt, and brown sugar to a large pot. Tie 3-4 sprigs of thyme and add to the brine with the peppercorns. Heat until dissolved.
- Add 1 L of ice water to a large bin or pot. Pour the brine mixture into the ice water to cool. Submerge the chicken breast side down, cover, and refrigerate for 12 to 24 hours.
- An hour before roasting, remove the chicken from the brine, discard the brine, pat dry, and air dry at room temperature for 1 hour.
- Prepare the compound butter by mixing softened butter, finely chopped thyme, sage, orange zest, ½ tsp kosher salt, and ¼ tsp pepper in a small bowl. Set aside 2 tbsp of the mixture.
- Preheat the oven to 350° F. Prepare the roasting pan with thick slices of onion, sliced orange halves, garlic cloves, and sprigs of thyme and sage. Drizzle olive oil in the pan and set a rack on top.
- Place the chicken on the rack, stuff with the remaining orange half and thyme, and rub the chicken with the remaining compound butter. Tuck the wings under and tie the legs with twine.
- Add 1 cup of apple cider to the roasting pan, roast uncovered for 1 hour, checking for uneven browning.
- Cut the apples in half, melt 1 tablespoon of compound butter, and after 1 hour, nestle the apples around the chicken with the cut side up. Brush the apples with the melted butter.
- Continue roasting for another 30 to 45 minutes, preparing the reduced cider and maple glaze by boiling the remaining 1 ½ cups of apple cider until reduced by half. Whisk in maple syrup and remaining compound butter, then boil for a couple more minutes.
- After 1 ½ to 1 ¾ hours, check the chicken's temperature at the thick part of the breast. When reaching around 140 deg F, brush the chicken with the glaze, roast for another 10 minutes, and repeat glazing.
- Roast until the chicken reaches at least 165 deg F and the juices run clear. Transfer chicken and apples to a platter, tent with foil.
- Prepare the pan gravy by straining juices into a measuring cup, reserving about ¼ cup of fat. Heat the roasting pan over medium-high heat, add flour to make a roux, then gradually whisk in the remaining pan juices to reach about 3 cups. Season with ½ tsp kosher salt and ¼ tsp pepper, strain into a gravy boat.
- Carve the chicken into pieces and serve with apples and pan gravy.
