Apple Cider Chicken Recipe

Everyone loves chicken! It’s a staple in most households. However, we are often at a loss for ideas on how to prepare it or cook it.

Roast chicken is delicious, but why not try a little twist in the preparation, one that will render the meat extra juicy, extra tender and extra flavorful. Check out the apple cider chicken recipe below for what is surely to become a family favorite!

Apple Cider Chicken Recipe
The secret to finger-licking roast chicken lies in this preparation - brining. This method of marinating tenderizes the meat, making it not only moist and juicy, but also tasty.
Ingredients for the brine:

• 3 quarts of water
• 1 quart of apple cider
• ¼ cup of kosher salt
• 1 bay leaf
• 1 roasting chicken, approximately 6-pounds

Combine the water, apple cider, salt, and bay leaf in a saucepan and bring to a boil. Occasionally stir the mixture to make sure the salt dissolves completely. Remove the liquid from the heat and let it cool while you prepare the chicken.

Remove the giblets and the neck from the chicken and rinse the bird with cold water. Pat it dry using kitchen towels. Trim any excess fat.

When the brining solution is cold, pour it into a large and sturdy ziplock bag. Add the chicken, seal the bag, and place it in the refrigerator for at least 8 hours, overnight is best. Now and then, turn the bag over in order to marinate the meat evenly.

Ingredients for the apple cider roast chicken:

• 2 cups of apple cider
• 1 large white onion, peeled and halved
• 1 bunch of flat-leaf parsley
• 4 cloves of garlic, peeled

Preheat oven to 400°

In a small saucepan, bring 2 cups of apple cider to a boil over medium-high heat. Cook until the apple cider has thickened and the liquid has reduced to approximately 1/4 cup (about 15 minutes). Set aside.

Remove the chicken from the bag and discard the brine. Pat the chicken dry with kitchen towels. Place the onion halves, parsley, and garlic into the cavity of the chicken.

Lift the wing tips up and over the back, tucking them under to prevent scorching. Tie the legs with twine so they stay close to the chicken’s body for even cooking. Place the chicken on the rack of a broiler pan.

Bake at 400° for 1 hour and 30 minutes or until the thermometer registers 175°. Remove it from oven but do not turn the oven off.

Carefully remove and discard the skin, using a pair of tongs. Baste the chicken with half of the reduced apple cider and return to the oven for 10 minutes.

Remove from the oven and baste the chicken with the remaining apple cider reduction. Transfer your delicious chicken to a platter and serve. Bon appétit!