Cider Roasted Chicken

Steps

1. Combine first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour the brine into a 2-gallon zip-top plastic bag. Add the chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.

2. Preheat oven to 400℉.

3. Bring 2 cups of cider to a boil in a small saucepan over medium-high heat. Cook until the cider has thickened and reduced to ¼ cup (about 15 minutes). Set aside.

4. Remove the chicken from the bag; discard the brine. Pat the chicken dry with paper towels. Place the onion halves, parsley and garlic into the cavity of the chicken. Lift the wing tips up and over the back; tuck under the chicken. Tie the legs. Place the chicken on the rack of a broiler pan. Bake for 1½ hours, or until a thermometer registers 175℉. Remove from the oven (leave oven on). Carefully remove and discard the skin (unless you'd like to keep the skin on as shown in the photos). Baste the chicken with half of reduced cider; return to 400℉ oven for 10 minutes. Remove from the oven; baste with the remaining cider reduction. Transfer the chicken to a platter.

5. Place a zip-top bag inside a 2 cup glass measure. Pour the drippings into a bag; let stand 10 minutes and fat will rise to the top. Seal the bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a small bowl, stopping before the fat layer reaches the opening; discard the fat. Serve jus over chicken.