Cider-Roasted Chicken
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Brining overnight in a salt-and-cider mixture makes this chicken incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished chicken. Use tongs to carefully remove skin from the hot chicken.
ingredients
quarts water- 1 quart apple cider
- 1/4 cup kosher salt
- 1 tablespoon black peppercorns
- 1 bay leaf
- 1 (6-pound) roasting chicken
- 2 cups apple cider
- 1 large onion, peeled and halved
- 4 flat-leaf parsley sprigs
- 4 garlic cloves, peeled
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