Redbird recipes: Apple Cider Brined Roasted Chicken
Apple Cider Brined Roasted Chicken, winner of the National Association of College and University Food Services Best Local Foods Recipe Award in 2011:
- 5 lb whole roaster chicken
- 3 cups apple cider
- 3/4 cups kosher salt
- 2 Tbsp sugar
- 2 Tbsp black pepper
- 2 Tbsp chopped garlic
- 3 cups ice water
- 1/2 sliced onion
- 4 cups apple cider
- 1/2 cinnamon stick
Bring 3 cups of apple cider, salt, sugar, black pepper and garlic to a boil. Reduce heat to bring mixture down to a simmer. Remove it from the heat and add the ice water to chill the mixture down to 41 degrees (F).
Once cooled to 41°F, place the whole chicken inverted, breast side down, in the chilled brine and let rest in refrigerator for 24 hours, covered.
Preheat the oven to 350°F.
Remove the chicken from the brine. Stuff it with the onion and place it in a large roasting pan, breast side down. Bake in the oven for one hour or until internal temperature of 165 degrees is achieved in the thigh section of the bird.
Simmer the 4 cups of apple cider with the cinnamon stick slowly over low heat until only 1/2 cup of apple cider syrup remains (takes about 3 hours). Drizzle over chicken just before serving.