Miss Colie's Cider Roasted Chicken
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
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.
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.