Cider Glazed Chicken

Holiday Chicken

.......or Turkey, whichever floats your boat!

That one holiday with Turkey is approaching.  I have a question for you all.  Do you eat the turkey, or is it one of those dishes that your inlaws spend hours in the kitchen preparing, yet it gets overlooked every year until it is time to serve leftovers and make your to-go plates?

For all of my turkey lovers out there, this recipe is interchangeable. If you love a good turkey, you can follow these recipe steps to make a cider glazed turkey.  Now, how about that!  Gotta love options right!?

BON APPÉTIT,

Chef Abyssinia

Cider-Glazed Chicken

This apple cider glazed chicken is the perfect holiday recipe. Extremely moist, tender, and flavorful!

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Prep Time 1 day d 1 hour hr

Cook Time 1 hour hr

Total Time 1 day d 2 hours hrs

Course baking, cooking, dinner, holidays, lunch, Main Course

Cuisine American, comfort, fusion, southern

Servings 12 people

Equipment

• Brining pot or container
• cutting board/knife
• Baking dish
• Pastry brush
• Sauce Pot
• Whisk
• Butcher Twine

Ingredients

  

1x2x3x

Whole Chicken

• 1 each whole chicken (4-5 lbs)

Chicken Brine

• 1/4 cup salt
• 1/4 cup granulated sugar
• 2 tsp crushed peppercorns
• 3 each bay leaves
• 3 cup water
• 1 qt apple cider (4 cups)
• 1/4 cup apple cider vinegar

Roast Chicken

• 2 stalks celery
• 1 each large carrot
• 1 each large onion
• 3 each garlic cloves, crushed
• 1 each apple
• 3 tbsp butter, unsalted
• 1/2 tbsp ground coriander
• 3 tbsp salt
• 1 tsp granulated onion
• 1 `tsp granulated garlic
• 1/4 cup oil or melted fat butter, oil, shortening

Cider Glaze

• 4 cup cider use the mulled cider recipe, see notes
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 2 tsp salt
• 2 tbsp butter, unsalted

Instructions

 

Brine

• In a small saucepan add salt, sugar, peppercorns, bay leaves, and 3 cups water. Bring mixture to a boil and cook until salt and sugar dissolve. Remove from heat and allow to cool completely.
• To a bringing pot or container add salt, sugar, and water mixture along with 1 qt of apple cider and 1/4 cups of apple cider vinegar. Mix together until incorporated. Add in your whole chicken. Cover and set in the fridge. Allow your chicken to brine between 4-48 hours.

Glaze

• In a small saucepan add apple cider, maple syrup, brown sugar, and salt. Bring to a boil. Allow this mixture to cook for about 10-15 minutes or until the mixture reduces and thickens. Add butter, mix together, set aside.
• You are looking for a consistency to lightly coat the back of a spoon. See the recipe video below for a tutorial.

Roast Chicken

• Remove chicken from the brine. Allow chicken to rest out at room temperature for about 1 hour. Pat chicken dry with a paper towel to remove any excess moisture.
• Rough chop celery, onion, and carrot. Mix together and set aside.
• Crush three cloves of garlic. Dice one apple. Cut 3 tbsp of butter into slices. Mix together and set aside.
• Add 3/4 of your mirepoix mixture to the bottom of a baking dish. (onions, carrots, cellery)
• Add the remaining mirepoix to the garlic, apple, and butter mixture.
• Begin to stuff the cavity of your chicken with the apple, butter, garlic, mirepoix mixture. Place chicken breast side facing up in your baking dish.
• Using butchers twine, tie the legs of your chicken. Tuck the chicken wings behind its back. See the recipe video for a detailed tutorial.
• In a small bowl mix together salt, coriander, granulated onion, and granulated garlic.
• Generously coat the front and the back of your chicken with the spice mixture. Massage seasoning into the skin of the chicken. Be sure your chicken is fully covered. (You may have extra seasoning remaining depending on the size of the chicken.)
• Place chicken in oven uncovered to dry roast at 325 degrees F for about 20 minutes.
• Remove chicken from the oven, begin to brush with cooking oil or fat of your choice. See the recipe video for a tutorial. (you can use butter if you'd like, i used canola oil)
• Turn oven to 400 degrees F. Place chicken back and oven and continue to cook for about 10 minutes. Remove from oven and brush with oil. Place back in the oven and cook for another 10 minutes.
• Every so often rotate the chicken in the oven so it gets an even color. (parts of the oven are hotter than other, you may notice one section of your chicken browning faster than another side, this is when you rotate it.
• Remove chicken from the oven and proceed to glaze chicken with your apple cider glaze. Put chicken back in oven and repeat process every 5 minutes or so. The last 20-30 minutes of cooking will be constant glazing.
• Once the chicken reaches an internal temp of 155 degrees F, remove it from the oven and cover it with aluminum foil. Allow chicken to rest covered for about 15-20 minutes. (Carryover cooking will bring the internal temp to 165 degrees F. See notes.)
• Carve and enjoy with additional glaze!

Video

Notes

What is carryover cooking?

Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat. Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at a higher temperature than that measured. Heat therefore will continue to migrate inwards from the surface, and the food will cook further even after being removed from the source of heat.

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