SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 191.5
  • Total Fat: 2.5 g
  • Cholesterol: 43.9 mg
  • Sodium: 49.5 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 16.3 g

View full nutritional breakdown of Miss Colie's Cider Roasted Chicken calories by ingredient
Report Inappropriate Recipe

Miss Colie's Cider Roasted Chicken

Submitted by: BABYLUVMONKEY
Miss Colie's Cider Roasted Chicken

Introduction

Nicole led me through my first 2 rounds of BL team Teal, and has been a tremendous inspiration!!! I am more than happy that she decided to go Cranberry!! Nicole led me through my first 2 rounds of BL team Teal, and has been a tremendous inspiration!!! I am more than happy that she decided to go Cranberry!!
Number of Servings: 8

Ingredients

    3 quarts water
    1 quart apple cider
    1/4 kosher salt
    1 tbs black peppercorns
    1 bay leaf
    1 (6 pound) roasting chicken
    2 cups apple cider
    1 large onion, peeled & halved
    1 flat leaf parsely sprigs
    4 garlic cloves, peeled
    Cooking Spray

Directions

1). Combine first 5 ingredients in a sauce pan; bring to a boil, stirring until salt dissolves. Remove from heat and cool completly. Remove giblets/neck from chicken; rinse & pat dry. Pour brine into a 2 gallon zip top bag, add chicken & seal. Refrigerate 8 hours or overnight, turning occasionally.

2). Preheat oven to 400 degrees.

3). 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.

4). 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.

5). 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.

Number of Servings: 8

Recipe submitted by SparkPeople user BABYLUVMONKEY.






Great Stories from around the Web


Rate This Recipe