Cooking Light
3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 (6-pound) roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves, peeled
Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight.
Preheat oven to 400�.
Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes).
Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400� for 1 hour and 30 minutes or until thermometer registers 175�. (Carefully remove and discard skin.) Baste chicken with half of reduced cider; return to 400� oven for 10 minutes. Remove from oven; baste with remaining cider reduction.
Serve with juices, if desired.
Yield: 8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)
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