Cider Roasted Chicken

If you're looking for a unique, new way to flavor your roast chicken, try out this recipe! For wine pairings we suggest a Viognier or Chardonnay - or stick with the theme and go for a dry, hard cider. Enjoy! 


  • 3 qt water
  • 1 qt apple cider
  • 1/4 c kosher salt
  • 1 T whole black peppercorns
  • 1 bay leaf
  • 1, 5-6 lb KOL Foods Julia Roaster (or 2, 3 lb broilers)
  • 2 c apple cider (substitute with pomegranate juice for the High Holidays)
  • 1 large onion, peeled and halved
  • 4 flat-leaf parsley sprigs
  • 4 cloves garlic, peeled

1. Combine the first 5 ingredients in a large saucepan; bring to a boil, stirring until the salt dissolves. Remove from heat, cool completely.

2. Remove and discard neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.

3. Pour brine into a 2-gallon resealable bag, add chicken and seal. Refrigerate for 8-12 hours, turning the bag occasionally.

4. Preheat over to 400 degrees.

5. Bring 2 c cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 c (about 15 minutes). set aside.

6. Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Tie legs. Place chicken on the rack of a broiler pan (or you can use slices of onion in a regular baking pan).

7. Bake at 400 for 90 minutes or until thermometer registers 155 degrees. Remove from oven but do not turn it off. Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400 degree over for 10 minutes or until juices run clear. Remove from oven; baste with remaining reduced cider. Transfer chicken to platter.

8. Pour drippings into a gravy separator. Let stand for 10 minutes so fat rises to the top. Drain juices and discard fat. Serve jus over chicken.

Serves 8