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Cider Brined Roast Chicken

A delicious roast chicken marinated in a flavorful apple cider brine, creating a tender and juicy dish with a crispy exterior, perfect for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Brine Ingredients
  • 2 L water
  • 6.5 cups apple cider divided
  • 1 cup kosher salt
  • 0.5 cup brown sugar
  • 12-14 sprigs fresh thyme divided
  • 1 tbsp peppercorns
  • 1 L ice water
Chicken Ingredients
  • 6-7 lb roaster chicken
  • 0.5 cup butter softened
  • 3 sprigs fresh sage divided
  • 1 orange unpeeled
  • 0.5 tsp pepper divided
  • 1 tbsp olive oil
  • 1 onion sliced
  • 3 cloves garlic peeled
  • 3 Gala apples halved
  • 2 tbsp maple syrup
  • 0.33 cup flour
  • 1.5 cups chicken broth or apple cider

Method
 

Prepare the Brine
  1. In a large pot, mix 2 L water, 4 cups apple cider, kosher salt, and brown sugar. Toss in a few sprigs of thyme and the peppercorns. Heat until everything dissolves.
Cool the Brine
  1. Pour the brine into 1 L ice water. Submerge your chicken, breast-side down. Cover and refrigerate for 12 to 24 hours.
Air-Dry
  1. One hour before roasting, remove the chicken from the brine. Pat it dry and let it sit at room temperature.
Make the Compound Butter
  1. Blend ½ cup softened butter, 1 tbsp thyme, 1 tbsp sage, zest of half an orange, ½ tsp salt, and ¼ tsp pepper. Set aside 2 tbsp for later.
Preheat the Oven
  1. Fire up that oven to 350°F.
Prep the Roasting Pan
  1. Slice the onion, cut the orange in half, and peel the garlic. Drizzle olive oil in the pan and add the onion, orange, garlic, thyme, and sage.
Get the Chicken Ready
  1. Place the chicken on the rack, stuffing it with the remaining orange and thyme. Slather that compound butter all over!
Roast
  1. Pour 1 cup apple cider into the pan and roast uncovered for 1 hour. Cover it with foil if it starts browning too quickly.
Add Apples
  1. Halve the Gala apples, brush them with 1 tbsp melted butter, and toss them in the pan after the first hour.
Make the Glaze
  1. Boil the remaining 1 ½ cups cider until it reduces. Stir in maple syrup and the remaining compound butter. Glaze the chicken once it hits 140°F.
Final Roast
  1. Keep roasting until the internal temperature reaches 165°F. Let it rest before carving.
Make the Gravy
  1. Strain the pan juices, create a roux with ⅓ cup flour, and whisk those juices in until thick. Season to taste.
Serve
  1. Carve up and enjoy surrounded by those gorgeous caramelized apples and gravy!

Notes

For best results, allow the chicken to rest after roasting for better juiciness. You can make the brine ahead and store it in the fridge for a couple of days.