Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Healthy Moms Healthy Moms

Recipe: Cider-Roasted Chicken

Posted by on Feb. 2, 2013 at 7:59 PM
  • 7 Replies

        Cider-Roasted Chicken

               Cider-Roasted Chicken Recipe

    Brining overnight in a salt-and-cider mixture makes this chicken incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished roasted chicken. Use tongs to carefully remove skin from the hot chicken.

  • Yield: 8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)
  • Calories per serving: 224

Ingredients

  • quarts water
  • quart apple cider
  • 1/4 cup kosher salt
  • 1 tablespoon black peppercorns
  • bay leaf
  • (6-pound) roasting chicken
  • 2 cups apple cider
  • large onion, peeled and halved
  • flat-leaf parsley sprigs
  • garlic cloves, peeled

Preparation

Combine the first 5 ingredients 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.

Preheat oven to 400°.

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.

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° 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° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a 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 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.

Kathryn Conrad Cooking Light

Photo Credit: Becky Luigart-Stayner; Jan Gautro

by on Feb. 2, 2013 at 7:59 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-7):
mp3mom
by on Feb. 2, 2013 at 8:02 PM

Sounds yummy!

Quoting MamaMandee:

        Cider-Roasted Chicken

               Cider-Roasted Chicken Recipe


    Brining overnight in a salt-and-cider mixture makes this chicken incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished roasted chicken. Use tongs to carefully remove skin from the hot chicken.

  • Yield: 8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)
  • Calories per serving: 224


Ingredients

  • 3 quarts water
  • 1 quart apple cider
  • 1/4 cup kosher salt
  • 1 tablespoon black peppercorns
  • 1 bay leaf
  • 1 (6-pound) roasting chicken
  • 2 cups apple cider
  • 1 large onion, peeled and halved
  • 4 flat-leaf parsley sprigs
  • 4 garlic cloves, peeled


Preparation

Combine the first 5 ingredients 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.

Preheat oven to 400°.

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.

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° 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° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a 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 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.


Kathryn Conrad Cooking Light

Photo Credit: Becky Luigart-Stayner; Jan Gautro


mypbandj
by Jen on Feb. 2, 2013 at 10:33 PM
Yum
Posted on CafeMom Mobile
reneawesley
by on Feb. 3, 2013 at 12:35 AM

Sounds tasty.

darbyakeep45
by Darby on Feb. 3, 2013 at 7:53 AM

I bet that is tasty!

jenerica.
by on Feb. 3, 2013 at 10:38 PM
I am drooling. Can't wait to try this!
SabrinaLC
by on Feb. 4, 2013 at 8:56 AM

that is probably delicious! I use to eat chicken all the time

Krysden
by Platinum Member on Feb. 7, 2013 at 12:22 PM

sounds great

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN