Cider Brined Roasted Whole Chicken with Roasted Apples and Cider Gravy

  • Prep + Cook Time
    105 Minutes
  • Servings
    4
Where to Buy

Ingredients

For the Brine

  • 8 cups water
  • 4 cups apple cider, divided
  • 1 cup Kosher salt
  • 1/2 cup brown sugar
  • 6 sprigs fresh thyme plus
  • 1 tbsp whole peppercorns
  • 4 cups ice water
  • 1 Georges Farmers Market® Whole Chicken

For the Chicken

  • ½ cup butter, softened
  • 1 tbsp chopped thyme
  • 1 tbsp chopped sage
  • ½ lemon, zested
  • ½ tsp pepper
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 3 cloves garlic
  • 1 ½ cups apple cider
  • 6 apples, thickly sliced and seeds removed

For the Cider Sage Gravy

  • 4 tbsp unsalted butter
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • ⅓ cup all purpose flour
  • 1 cup apple cider
  • 3 cups chicken stock
  • 1 small handful whole fresh sage leaves
  • Kosher salt
  • Freshly ground black pepper
Ingredients

Preparation

    1. Brine (12-24 hrs ahead): In a large pot, heat water, cider, kosher salt, brown sugar, thyme, and peppercorns just until salt and sugar dissolve. Cool with 4 cups ice water, submerge chicken breast-side down, cover, and refrigerate for 12–24 hours.
    2. Prepare (1 hr before cooking): Preheat oven to 400°F. Remove chicken from brine, pat dry, and air dry on a rack at room temp. Mix softened butter with chopped thyme, sage, lemon zest, salt, and pepper. Reserve 2 tbsp.
    3. Assemble: Toss onions and garlic with oil in a large roasting pan. Place chicken on top, stuff cavity with lemon halves, thyme, and sage. Rub all but the reserved butter mixture over the chicken, including under the skin. Tuck wing tips under body, tie legs, and add 1 cup cider to the pan. Reserve ½ cup cider for basting.
    4. Roast: Cook uncovered for 1 hour, brushing with reserved cider occasionally and tenting with foil if browning too much. Coat sliced apples in reserved butter and add to pan for the last 10 mins of roasting. Cook to an internal temp of 165°F.
    5. Rest and Serve: Remove from oven and rest 15-20 minutes before carving. Serve with cider sage gravy.

    For the Cider Sage Gravy

    1. Heat butter over medium heat in a large skillet. Sauté onion with kosher salt until softened and light brown, about 8–10 minutes. Add garlic and sauté for additional 1–2 minutes, stirring frequently to avoid burning.
    2. Melt butter in skillet with onions. Add flour slowly and cook mixture, stirring constantly until the color is a light golden brown.
    3. Slowly whisk in apple cider until smooth. Add chicken stock, sage leaves, freshly ground black pepper, and kosher salt to make gravy. Bring to a simmer and cook for about 10 mins or until thickened. Remove sage leaves before serving with chicken.

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