I’d love for the world to know just how easy roasting your own chicken can be (with delicious results!).
Yield: 8 servings
Prep Time: 30 minutes + marinating time
Cook Time: 2 hours
3 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 & halved
4 flat-leaf parsley sprigs
4 cloves garlic, peeled
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 brine into a 2- gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
2. Preheat oven to 400 degrees F.
3. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
4. Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place onion halves, parsley and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake for 1 1/2 hours, or until thermometer registers 175°. Remove from oven (leave oven on). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.
5. Place a zip- top bag inside a 2 cup glass measure. Pour drippings into bag; let stand 10 minutes and fat will rise to the top. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.
Nutritional Information per serving:
Serving size: 1/8th of the chicken
Calories per serving: 224
Fat per serving: 7g
Fiber per serving: .4g
Protein per serving: 27g
Cholesterol per serving: 80mg
Carbohydrates per serving: 11.3g
WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 5
Source: RecipeGirl.com (via Cooking Light )