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To make a cider brined roast chicken, you'll need a few simple ingredients that pack a lot of flavor. Here’s a list to get you started: - 1 whole chicken (about 4-5 pounds) - 2 cups apple cider (non-alcoholic) - ¼ cup salt - ¼ cup brown sugar - 3 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon black peppercorns - 1 lemon, sliced - 1 onion, quartered - 2 tablespoons olive oil - Fresh herbs (for garnish: rosemary or thyme) Each ingredient plays a key role in making this dish flavorful and juicy. The apple cider adds a sweet note, while salt and sugar help to tenderize the meat. Fresh herbs like rosemary and thyme lend their aroma, making each bite a delight. Garlic brings warmth and depth, while lemon and onion add brightness and layers of flavor. When you gather your ingredients, opt for high-quality and fresh items. This will enhance the taste of your roast chicken. You can find the full recipe to see how to combine these ingredients for a perfect meal. To start, gather your ingredients. In a large pot, combine: - 2 cups apple cider (non-alcoholic) - ¼ cup salt - ¼ cup brown sugar - 3 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon black peppercorns Heat this mixture over medium heat. Stir until the salt and sugar dissolve completely. Remove the pot from the heat and let it cool down to room temperature. This step is key. You want the brine cool enough so it does not cook the chicken when you add it. Once the brine is cool, take your whole chicken and place it in a large container or a resealable bag. Pour the cooled brine over the chicken. Make sure it is fully submerged. Seal the container or bag tightly. Refrigerate the chicken for at least 4 hours. If you have time, brining overnight gives the best flavor. Now it's time to roast! Preheat your oven to 425°F (220°C). Take the chicken out of the brine and pat it dry with paper towels. Discard the brine. Rub the chicken all over with 2 tablespoons of olive oil. This helps the skin crisp up nicely. Next, stuff the cavity of the chicken with a few slices of lemon and a quartered onion. Place the chicken breast side up in a roasting pan or baking dish. You can tie the legs together with kitchen twine for even cooking. Roast the chicken in your preheated oven for about 1 hour and 15 minutes. Check the internal temperature with a meat thermometer. It should reach 165°F (75°C). Basting halfway through with its juices can enhance flavor and moisture. Once cooked, take the chicken out of the oven and let it rest for 15-20 minutes. This step is important; it keeps the meat juicy. Serve it with roasted veggies or a salad. The fresh herbs add a nice touch! For the full recipe, check out the complete instructions and details. To get the best flavor in your brine, balance is key. Use equal parts salt and sugar. The salt adds flavor while the sugar helps with browning. You can also add spices like peppercorns or herbs to enhance the taste. Refrigeration is vital. When you brine the chicken, let it sit for at least four hours. Overnight is even better. This gives the chicken time to soak up all the flavors from the brine. After roasting, let the chicken rest for about 15 to 20 minutes. This step is crucial. It helps the juices redistribute throughout the meat, making it tender and juicy. Use a meat thermometer to check for doneness. Insert it into the thickest part of the chicken. The safe temperature is 165°F (75°C). This ensures your chicken is cooked well but still juicy. Basting adds flavor and helps keep the skin crispy. Halfway through roasting, use a spoon or baster to pour the chicken's juices over it. If you prefer, you can skip basting. Instead, try adding herbs or lemon slices inside the cavity. This will infuse the meat with flavor as it cooks. For the full recipe, check out the complete guide to cider-infused herb roast chicken. {{image_2}} To make your cider brine even tastier, you can add more herbs and spices. Consider using: - 1 tablespoon sage, chopped - 1 teaspoon crushed red pepper flakes - 1 teaspoon smoked paprika Adding these will give the chicken a deeper flavor. You can also stuff the cavity with fruits or veggies. Good choices include: - 1 apple, quartered - 1 orange, sliced - A handful of fresh herbs, like parsley or cilantro These extra touches will add layers of taste to your roast chicken. If a whole chicken isn’t your thing, you can use chicken pieces instead. Drumsticks, thighs, or breasts work well. Just remember to adjust the cooking times: - Chicken thighs: Cook for about 45-50 minutes. - Chicken breasts: Cook for about 30-35 minutes. Check the internal temperature to ensure safety. It should be 165°F (75°C) for all cuts. You don’t have to use cider for brining. Here are some other liquids you can try: - Chicken broth - White wine - Herbal tea Each of these options will give you a unique taste. For example, chicken broth adds savory notes, while white wine introduces a light acidity. Experiment to find your favorite flavor profile! For the full recipe, check out the complete guide to cider-infused herb roast chicken. After enjoying your cider brined roast chicken, store leftovers right away. Let the chicken cool down for about 30 minutes. Then, wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. This keeps moisture in and prevents it from drying out. Store in the fridge for up to four days. To freeze your cider brined roast chicken, first let it cool completely. Wrap it in plastic wrap, then in foil for extra protection. Place it in a freezer-safe bag or container. This helps keep the chicken fresh for up to three months. When you're ready to eat, thaw it in the fridge overnight. When reheating, keep the chicken moist. You can use an oven or microwave. For the oven, set it to 350°F. Cover the chicken with foil to lock in moisture. Heat until it reaches 165°F in the center. If using a microwave, heat in short bursts. Check often to avoid overcooking. Enjoy your juicy chicken just like the first time! This recipe is naturally gluten-free! There are no gluten-filled items in the ingredients. Just ensure your apple cider is gluten-free. Most brands are safe, but check the label to be sure. Yes, you can prep this dish ahead of time. Brine the chicken the night before roasting. This gives it time to soak up all the great flavors. Just make sure to keep it in the fridge while it brines. Many sides go well with cider brined roast chicken. Try roasted veggies like carrots and potatoes. A fresh green salad with apples and nuts also complements this dish well. You can even serve it with creamy mashed potatoes for comfort. A good rule is to roast your chicken for about 15-20 minutes per pound. For a 4-5 pound chicken, aim for 1 hour and 15 minutes. Always check the internal temperature. It should reach 165°F to be safe to eat. Yes, you can use alcohol cider if you want a different flavor. Just know that it may add a slight sweetness and depth. The alcohol will cook off during roasting, so it will not be present in the final dish. Adjust the brine's salt and sugar if you prefer a different taste. For the full recipe, check out the detailed steps above. In this blog post, we explored how to make a cider brined roast chicken. We covered the ingredients, preparation of the brine, and roasting steps. You learned tips for juicy meat and variations to enhance flavor. Storing leftovers and reheating methods were also discussed. This recipe is both fun and easy, making your chicken juicy and tasty. Enjoy experimenting with flavors and share your results!

- Cider Brined Roast Chicken

Experience a burst of flavor with this Cider-Infused Herb Roast Chicken recipe! This dish combines juicy chicken with a delightful apple cider brine, fresh herbs, and zesty lemon for an unforgettable meal. Perfect for family dinners or special occasions, this roast chicken offers a tender, aromatic taste that will impress everyone. Click through to explore this simple recipe and elevate your cooking today!
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Ingredients
  

1 whole chicken (about 4-5 pounds)

2 cups apple cider (non-alcoholic)

¼ cup salt

¼ cup brown sugar

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon black peppercorns

1 lemon, sliced

1 onion, quartered

2 tablespoons olive oil

Fresh herbs (for garnish: rosemary or thyme)

Instructions
 

In a large pot, combine apple cider, salt, brown sugar, minced garlic, rosemary, thyme, and black peppercorns. Heat over medium until the sugar and salt dissolve, then remove from heat to cool.

    Once cooled, submerge the chicken in the brine mixture in a large container or resealable bag. Seal tightly and refrigerate for at least 4 hours or overnight for maximum flavor.

      Preheat your oven to 425°F (220°C).

        Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.

          Rub the chicken with olive oil, ensuring to coat both sides evenly.

            Stuff the cavity of the chicken with lemon slices and quartered onion.

              Place the chicken on a roasting pan or a baking dish, breast side up. If desired, tie the legs together with kitchen twine for a more uniform shape.

                Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer. Baste the chicken with its juices halfway through roasting.

                  Once done, remove the chicken from the oven and let it rest for 15-20 minutes before carving. This helps retain moisture.

                    Serve with a side of roasted vegetables or on a bed of mixed greens. Garnish with fresh herbs for a pop of color.

                      Prep Time, Total Time, Servings: 20 min | 4-5 hours (including brining) | 4-6 servings