Description
Cider Brined Roast Chicken is a showstopping holiday roast infused with apple cider, fresh herbs, and citrus. This juicy, golden-skinned bird features a compound butter rub, maple-cider glaze, and savory pan gravy—perfect for Thanksgiving, Christmas, or any special dinner.
Ingredients
Brine:
2 L water
6½ cups apple cider (divided)
1 cup kosher salt (or ½ cup table salt)
½ cup brown sugar
3–4 thyme sprigs
1 Tbsp peppercorns
1 L ice water
Chicken & Aromatics:
6–7 lb whole roasting chicken
½ cup unsalted butter, softened
3 sprigs sage, divided
12–14 sprigs thyme, divided
1 orange
½ tsp pepper (divided)
1 Tbsp olive oil
1 onion, sliced
3 garlic cloves, peeled
3 Gala apples, halved
2 Tbsp maple syrup
Gravy:
⅓ cup flour
Chicken broth or cider (as needed for thinning)
Instructions
Brine: Heat 2 L water with 4 cups cider, salt, sugar, thyme, and peppercorns. Cool with ice water. Submerge chicken and refrigerate 12–24 hours.
Air-Dry: Remove from brine, pat dry, and rest at room temp for 1 hour.
Compound Butter: Mix butter with orange zest, 1 Tbsp each chopped thyme and sage, ½ tsp salt, ¼ tsp pepper. Reserve 2 Tbsp.
Roast Setup: Preheat oven to 350ºF. Line roasting pan with olive oil, onions, orange slices, garlic, and herbs. Place chicken on a rack (or on top of aromatics), stuff cavity with herbs and orange, and rub butter under and over skin. Truss legs.
Roast: Add 1 cup cider to pan. Roast for 1 hour, tenting with foil if needed.
Add Apples: Brush halved apples with melted butter and arrange around chicken. Roast another 30–45 minutes.
Glaze: Reduce 1½ cups cider by half. Add maple syrup and reserved butter. Glaze chicken every 10 minutes once it reaches 140ºF, until internal temp hits 165ºF.
Gravy: Skim ¼ cup fat from pan drippings. Make a roux with flour, whisk in pan juices/broth. Simmer until thickened. Strain and season.
Notes
Brining at least 12 hours maximizes moisture and flavor.
Air-drying ensures crisp skin.
Use thermometer—165ºF internal temp for doneness.
Apples and pan drippings elevate both the look and taste.
Gravy can be made ahead and reheated gently.
- Prep Time: 30 minutes (plus brining time)
- Cook Time: 1 hour 45 minutes
- Category: Plats
- Method: Roasted
- Cuisine: American