This recipe was inspired from Bon Appetit. But I omitted things I didn’t have, thirded the recipe and well, used a chicken instead of a turkey.
But – this is the best damn chicken I have ever had. Hands down.
Here’s what you need –
- 3 cups cider
- 1/3 cup kosher salt
- 1/3 cup soy sauce
- 1/4 cup of brown sugar (packed)
- 4 whole black peppercorns
- 3 whole star anise pods
- 2 cloves of garlic, smashed
- 3 1/4” thick pieces of unpeeled ginger
- 2 dried mushrooms
- 1 3 – 4” cinnamon stick
- 1 sprig of cilatnro
- 1 4 – 5 lb chicken
- 1 apple, cut into 6 – 8 pieces
- melted butter
- salt and pepper
- 1 cup apple cider
Bring the first 11 ingredients to a boil in a large pot (the pot must be able to fit the chicken). Stir occasionally to dissolve the sugar and salt. Remove from heat and let cool to room temperature. Add 1/2 gallon of cold water and stir. Add the chicken and press down to submerge. Add more water if not completely submerged. Refrigerate overnight.
The next day, remove the chicken, and discard the brine. Pat the chicken down to dry and lightly salt and pepper. Set aside on a rack (breast side down) and let stand at room temperature for about an hour. Preheat the oven to 325.
Combine 1 cup of cider with 2 cups of water in bottom of roasting pan. Add sliced apple.
Cook chicken for one hour. Remove and flip so breast side is up (using paper towels or rubber gloves). Return to the oven and cook for another hour or so, or until an instant read thermometer reaches 165. Remove from oven and let sit for 20 minutes before serving.
Use the apple cider and chicken drippings to make a cider gravy. Discard apples, or if they look respectable, save for garnish. Pour mixture into a sauce pan. Add 2 tbsp flour and whisk until thickened.