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5 from 7 votes

Cider Brined Roast Chicken

Course Main Course
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Brining Time 12 hours
Total Time 15 hours
Servings 6 servings

Ingredients

  • 2 L water
  • 6 ½ cups apple cider divided
  • 1 cup kosher salt* plus extra
  • ½ cup brown sugar
  • 12 -14 sprigs fresh thyme divided
  • 1 tbsp peppercorns
  • 1 L ice water
  • 6-7 lb roaster chicken
  • ½ cup butter softened
  • 3 sprigs fresh sage divided
  • 1 orange
  • ½ tsp pepper divided
  • 1 tbsp olive oil
  • 1 onion
  • 3 garlic cloves
  • 3 Gala apples
  • 2 tbsp maple syrup
  • ⅓ cup flour
  • extra chicken broth or apple cider

Instructions

  • Brine the chicken 12 to 24 hours before you intend to roast it. To prepare the brine, add 2 L of water, 4 cups of apple cider, 1 cup kosher salt, and the brown sugar to a large pot. Tie 3-4 sprigs of thyme together in a bundle and add to the brine along with the peppercorns.
  • Heat the brine just until the salt and brown sugar are dissolved. Add 1 L of ice water to a large plastic bin or steel pot. Pour the brine mixture into the ice water to cool. Add the chicken into the cooled brine with the breast side down. Press down to submerge. Cover and refrigerate for 12 to 24 hours.
  • An hour before roasting remove the chicken from the brine. Discard the brine. Pat the chicken dry with paper towels and place on a rack. Leave to air dry at room temperature for 1 hour.
  • Prepare the compound butter. Add the softened butter to a small bowl. Finely chop 1 tablespoon each of the fresh thyme and sage and add to the butter. Zest half the rind of the orange into the butter. Add ½ tsp kosher salt and ¼ tsp pepper. Mix together well with a spatula.
  • Measure out 2 tablespoons of the compound butter and set aside.
  • Preheat the oven to 350° F. Prepare the roasting pan. Cut the onion into thick slices. Cut the orange in half. Slice one half and set the other half aside. Peel the garlic cloves. Gather 3-4 sprigs of thyme and 2 sprigs of sage.
  • Drizzle the olive oil into a large roasting pan. Scatter the onion slices, orange slices, garlic cloves, fresh thyme and sage in the pan. Top with a rack. Place the chicken on top of the rack. Stuff the remaining half orange into the cavity of the chicken along with more sprigs of thyme.
  • Rub the remaining compound butter over the whole chicken. Push some of the butter under the skin of the breasts if desired. Tuck the wing tips under the chicken. Pull the legs together and use twine to tie them tightly together.
  • Add 1 cup of apple cider to the roasting pan and place in the oven. Roast uncovered for 1 hour. Check the chicken to make sure it isn't getting too dark in places. If it begins to brown unevenly, partially cover it with foil to slow down the browning.
  • Cut the apples in half. Melt 1 tablespoon of the remaining compound butter in a small bowl. After 1 hour of roasting, remove the chicken from the oven. Nestle the apples around the chicken with the cut side up. Brush the melted compound butter over the apples.
  • Continue roasting for another 30 to 45 minutes. Meanwhile, prepare the reduced cider and maple glaze. Place the remaining 1 ½ cups apple cider in a small saucepan. Bring to a boil and let boil for 7 to 10 minutes until the cider has reduced by half.
  • Add the maple syrup to the reduced cider and whisk together. Whisk in the remaining 1 tablespoon of compound butter. Bring the glaze to a boil and let boil for another couple of minutes until slightly reduced.
  • After 1 ½ to 1 ¾ hours of roasting, take the chicken out and check the temperature with an instant read thermometer. Check at the thick part of the breast near the leg. Don’t touch the bone while taking the temperature or it may result in an inaccurate reading. When the chicken reaches around 140 deg F it is time to start glazing.
  • Remove any foil covering the top of the chicken. Brush the bird generously with the glaze. Roast for another 10 minutes and then repeat with the remaining glaze. Continue roasting until the chicken reaches an internal temperature of at least 165 deg F and the juices from the cavity run clear.
  • Transfer the cooked apples and chicken to a platter and tent loosely with foil while preparing the pan gravy. Strain the juices into a measuring cup. Spoon the fat from the top of the juices back into the roasting pan. You need approximately ¼ cup of fat. Add some extra butter if there isn’t enough fat.
  • Place the roasting pan back on the stove top. Heat the pan over medium high heat. Add the flour to the pan and whisk into the fat to make a roux. Measure the remaining pan juices, there should be about 3 cups. If necessary, add a bit of chicken broth or cider to reach 3 cups.
  • Begin adding the broth in batches to the roux, whisking constantly to prevent lumps. Once all the broth has been added bring the pan gravy to a simmer. Add ½ tsp kosher salt and ¼ tsp pepper then taste. Adjust the seasoning if needed. Strain the gravy into a gravy boat.
  • To serve, carve the chicken into pieces. Cut the legs off each side of the chicken and then split the drumstick from the thigh. Cut the wings off. Cut each breast off the breastbone. Slice each breast into 3 or 4 slices. Transfer the chicken to a serving platter. Arrange the apples around the edge of the chicken. Serve with the pan gravy and enjoy!

Notes

*If using table salt in the brine, reduce the amount to 1/2 cup