Cider Brined Roast Chicken

At the heart of this delicious recipe lies the technique of brining. If you're unfamiliar with the concept, brining involves soaking meat in a solution of water, salt, and other flavor enhancers before cooking. This age-old method serves several purposes, primarily improving the flavor and moisture content of the chicken. When meat is submerged in a brine, the salt and water penetrate the cells via a process called osmosis. As the chicken absorbs the brine, it not only gains flavor but also retains moisture during the cooking process, resulting in a juicy and tender bird.

Discover a delicious twist on a classic dish with cider brined roast chicken! This recipe elevates traditional roast chicken by soaking it in a flavorful mixture of apple cider, salt, and herbs, resulting in a juicy and tender bird that’s full of savory sweetness. Perfect for family gatherings or cozy weeknight dinners, this roast chicken will leave your taste buds dancing. Follow the brining techniques and enjoy mouthwatering flavors. #RoastChicken #CiderBrined #CookingTips #ComfortFood #HomeCooking #DinnerIdeas

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Ingredients

1 whole chicken (4-5 lbs)

4 cups apple cider

1/2 cup kosher salt

1/2 cup brown sugar

2 tablespoons whole black peppercorns

4 cloves garlic, smashed

4 sprigs fresh thyme

3 leaves bay leaf, torn

1 tablespoon olive oil

1 teaspoon ground cinnamon

1 teaspoon freshly ground black pepper

Zest of 1 lemon

Salt and pepper to taste (for seasoning)

Instructions

Prepare the Brine:

In a large pot, combine the apple cider, kosher salt, brown sugar, black peppercorns, smashed garlic cloves, fresh thyme, and torn bay leaves. Bring to a boil over medium heat, stirring until the salt and sugar are dissolved. Remove from heat and let it cool completely.

Brine the Chicken:

Place the whole chicken in a large plastic bag or a non-reactive container. Pour the cooled brine over the chicken, ensuring that it is fully submerged. Seal the bag or cover the container tightly. Refrigerate for at least 12 hours, up to 24 hours for maximum flavor.

Preheat the Oven:

When ready to roast, preheat the oven to 425°F (220°C).

Prepare the Chicken:

Remove the chicken from the brine and pat it dry with paper towels. Discard the brine. Rub the outside of the chicken with olive oil, then season with ground cinnamon, black pepper, and lemon zest. Add salt as desired, but be cautious as the brine has already seasoned the chicken.

Roasting:

Place the chicken breast-side up in a roasting pan. Optionally, you can stuff the cavity with additional garlic cloves, lemon halves, or onions for added flavor. Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh and the skin is golden brown and crispy.

Rest before Serving:

Allow the chicken to rest for 15 minutes before carving. This step ensures the juices redistribute within the meat, keeping it moist and flavorful.

Serve:

Carve the chicken into pieces and serve it with sides of your choice. The roast chicken pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad.

Prep Time: 15 min | Total Time: 12 hrs 30 min | Servings: 6-8