Description
Cider Brined Roast Chicken
This cider brined roast chicken is inspired by the autumnal feasts from the Legend of Sleepy Hollow, where Ichabod Crane enjoyed hearty roast meats. Brined in apple cider and herbs, this chicken is seasoned with an orange and herb compound butter, then roasted to perfection. Paired with a reduced cider and maple glaze, it’s a celebration of fall flavors, perfect for your next seasonal gathering.
6-7 lb roaster chicken
2 L water
6 ½ cups apple cider, divided
1 cup kosher salt
½ cup brown sugar
12-14 sprigs fresh thyme, divided
3 sprigs fresh sage, divided
1 tbsp peppercorns
1 L ice water
½ cup butter, softened
1 orange
1 tbsp olive oil
1 onion
3 garlic cloves
3 Gala apples
2 tbsp maple syrup
⅓ cup flour
Chicken broth (if needed)
Directions:
1. Brine chicken for 12-24 hours, then roast at 350°F for 2 to 2 ½ hours with apple cider glaze and baked apples.
Prep Time: 1 hour
Kcal: 420 per serving
Step-by-Step Guide
1. Make the Brine: In a large pot, combine water, 4 ½ cups apple cider, salt, brown sugar, 6 thyme sprigs, 1 sage sprig, and peppercorns. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and stir in the ice water. Cool completely.
2. Brine the Chicken: Place the whole chicken in a large, clean stockpot or brining bag. Pour the cooled brine over it, ensuring it’s submerged. Refrigerate for 12-24 hours.
3. Prepare for Roasting: Remove chicken from brine, rinse thoroughly, and pat completely dry with paper towels. Let it sit at room temperature for 1 hour. Preheat oven to 350°F (175°C).
4. Make Compound Butter: Zest the orange. Mix softened butter with orange zest, leaves from 4 thyme sprigs, and leaves from 1 sage sprig. Gently loosen the chicken skin and spread half the butter underneath. Rub the outside with olive oil and season with pepper.
5. Roast: Quarter the onion and remaining apples. Place chicken breast-side up on a rack in a roasting pan, surrounded by onion, apple quarters, and remaining herb sprigs. Roast for 2 to 2 ½ hours, basting occasionally, until internal temperature reaches 165°F.
6. Make the Glaze & Gravy: While chicken rests, pour pan drippings into a separator. Heat ½ cup fat in a saucepan, whisk in flour to make a roux. Gradually whisk in remaining 2 cups cider, maple syrup, and defatted pan juices. Simmer until thickened. Add broth if too thick. Serve glaze alongside carved chicken.
Serving Suggestions
Carve the chicken and arrange on a platter with the roasted apples and onions from the pan. Drizzle lightly with the cider-maple glaze, serving extra on the side. This rich, autumnal main dish pairs beautifully with simple, earthy sides to balance its sweetness. Consider creamy mashed potatoes or roasted root vegetables to soak up the gravy, and a crisp green salad with a sharp vinaigrette to cut through the richness.
How-to Summary
Create a flavorful cider brine and submerge chicken for 12-24 hours. Rinse and dry the bird, then stuff its skin with an orange-herb compound butter. Roast at 350°F alongside apples and onions until golden and cooked through. Finally, transform the pan drippings into a luxurious cider and maple syrup glaze for serving.
Frequently Asked Questions
Can I brine for less than 12 hours? For a 6-7 lb bird, 12 hours is the minimum for flavor penetration. A shorter brine (4-6 hours) will work in a pinch but with less pronounced results.
What if I don’t have fresh herbs? You can use dried. For the brine, use 2 tsp dried thyme and ½ tsp dried sage. For the compound butter, use 1 tsp dried thyme and ¼ tsp dried sage.
Can I use a different apple variety? Absolutely. Tart apples like Granny Smith or firm, sweet varieties like Honeycrisp work well. Avoid very soft apples that may turn to mush.
Why is patting the chicken dry so important? A dry skin is the single most critical step for achieving crispy, golden-brown skin. Any surface moisture will steam the skin instead of roasting it.
How do I store leftovers? Store carved meat, apples, and gravy separately in airtight containers in the refrigerator for up to 3 days. The gravy may thicken; thin it with a little broth when reheating.
Common Mistakes to Avoid
- Not Cooling the Brine: Adding a hot brine will cook the chicken surface, creating a food safety risk. Ensure it’s completely cold.
- Skipping the Dry Step: Failing to pat the skin thoroughly dry results in pale, rubbery skin instead of a crispy, browned finish.
- Overcrowding the Pan: Ensure the apples and onions are in a single layer around the chicken for proper caramelization.
- Not Letting the Chicken Rest: Carving immediately will cause the precious juices to run out. Let it rest for 20-25 minutes before carving.
Conclusion
This Cider Brined Roast Chicken transforms a classic centerpiece into a deeply flavorful celebration of fall. The process, while requiring some planning for the brine, is straightforward and rewards you with incredibly juicy meat and crackling skin infused with herb, citrus, and apple notes. The accompanying glaze elevates the entire dish, making it worthy of any special autumn gathering. By following the steps and tips above, you can confidently create a memorable and delicious feast.