Miss Colie's Cider Roasted Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 quarts water1 quart apple cider1/4 kosher salt1 tbs black peppercorns1 bay leaf1 (6 pound) roasting chicken2 cups apple cider1 large onion, peeled & halved1 flat leaf parsely sprigs4 garlic cloves, peeledCooking Spray
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.
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.
Nutritional Info 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
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