• Cider Brined Roasted Chicken

    4 Cups Water
    2 Cups Apple Cider
    1/2 Cup Kosher Salt
    1/4 Cup Brown Sugar
    2 Tbsp Peppercorns
    2 Sprigs Fresh Thyme
    2 Cups Ice
    Whole Chicken

    Brined Chicken
    3 Tbsp Softened Unsalted Butter
    1 Lemon
    2 Sprigs Fresh Thyme
    Fresh Cracked Black Pepper

    • Prepare the Brine 24 hours before cooking.
    • Add all Brine ingredients, except the Ice and Chicken, to a pot big enough to hold the Brine and the Chicken.
    • Heat on the stove until Sugar and Salt are fully dissolved.
    • Remove from heat and add Ice to cool the Brine.
    • Add the Whole Chicken to the Brine once it is cool to the touch
    • Refrigerate 12-24 hours
    • Remove the Chicken from the Brine, discard the Brine and pat the Chicken dry. Place on a Roasting Pan and let dry for 30 minutes to 1 hour at room temp.
    • Preheat oven to 350°F
    • Rub the entire Chicken with Softened Butter
    • Cut the Lemon in half, and squeeze over the entirety of the bird, place the Lemon halves and Thyme Sprigs inside the bird
    • Season the inside and outside of the bird with Freshly Cracked Black Pepper.
    • Roast the Chicken for 1-2 hours uncovered, depending on the size of the Chicken.
    • Check every 30 minutes for desired color and wrap with foil when this is achieved.
    • Cook until the thickest part of the Breast and Thigh is 165°F.
    • Remove from the oven and let rest 20 minutes before carving.

    *Save the carcass to make stock for soup!*