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Cider-Roasted Chicken

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Cider-Roasted Chicken

Cider-Roasted Chicken

You can never have too many main course recipes, so give Cider-Roasted Chicken a try. This recipe makes 8 servings with 623 calories, 43g of protein, and 39g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have water, flat-leaf parsley sprigs, onion, and a few other ingredients on hand, you can make it. To use up the bay leaf you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves.
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SaltSalt
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Sauce PanSauce Pan
2
Remove from heat; cool completely.
3
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
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Whole ChickenWhole Chicken
WaterWater
4
Pour brine into a 2-gallon zip-top plastic bag.
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BrineBrine
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Ziploc BagsZiploc Bags
5
Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
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Whole ChickenWhole Chicken
6
Preheat oven to 40
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OvenOven
7
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). Set aside.
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CiderCider
Equipment you will use
Sauce PanSauce Pan
8
Remove chicken from bag; discard brine. Pat chicken dry with paper towels.
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Whole ChickenWhole Chicken
BrineBrine
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Paper TowelsPaper Towels
9
Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.
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Whole ChickenWhole Chicken
ParsleyParsley
GarlicGarlic
OnionOnion
10
Place chicken on rack of a broiler pan.
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Whole ChickenWhole Chicken
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Broiler PanBroiler Pan
11
Bake at 400 for 1 hour and 30 minutes or until thermometer registers 17
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Kitchen ThermometerKitchen Thermometer
OvenOven
12
Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400 oven for 10 minutes.
Ingredients you will need
Whole ChickenWhole Chicken
CiderCider
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OvenOven
13
Remove from oven; baste with remaining cider reduction.
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CiderCider
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OvenOven
14
Transfer chicken to a platter.
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Whole ChickenWhole Chicken
15
Place a zip-top plastic bag inside a 2-cup glass measure.
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Ziploc BagsZiploc Bags
16
Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
17
Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.
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BowlBowl
18
Serve jus over chicken.
Ingredients you will need
Whole ChickenWhole Chicken
DifficultyHard
Ready In45 m.
Servings8
Health Score18
Dairy FreeGluten Free
DietsGluten FreeDairy FreePaleolithicPrimal
Dish TypesLunchMain CourseMain DishDinner
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