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Cider Brined Chicken with Cinnamon and Orange
Cider Brined Chicken
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Course Main Dish
Ingredients
Course Main Dish
Ingredients
Cider Brined Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring 2 quarts of cider, 1 cup of salt, and the next 10 ingredients to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature.
  2. Stir in 1 1/2 gallons of cold water. Add chicken to brine and press down to submerge. Cover and refrigerate overnight.
  3. Remove chicken from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place chicken, breast side up, on a rack set in a large heavy roasting pan; stuff with oranges and tie legs together with kitchen twine. Let stand at room temperature for one hour.
  4. Preheat oven to 375 degrees. Combine the remaining one cup of cider and three cups of water in a roasting pan. Brush chicken with butter and flip breast side down.
  5. Roast chicken, breast side down, basting occasionally, for one hour. Using paper towels, flip chicken. Roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, (1–1 1/2 hours longer). Transfer the chicken to a platter. Let rest for at least 20 minutes before carving.
  6. Meanwhile, strain the juices from the roasting pan into a saucepan, reserving the apples. Simmer over medium heat until the juices have thickened, about 10 minutes. Serve the cider jus alongside the chicken and apples and garnish with cinnamon sticks.
Source
Chef Jason Moffitt, The Classic Catering People
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