Cider Roasted Chicken With Root Vegetables
As you know, I love cooking seasonally…and tis the season for apples, squashes, and root vegetables. I went searching from some recipes and got inspired. I decided to use apple as my theme and found seasonal, organic, and local ingredients, a roasting bird raised with compassion and vegetarian feed. The trick for me is that I like to prep earlier in the day (all the chopping) and put them in little bowls back in the fridge so they are easy to pull out when ready. This meal needs a bit of planning but trust me, it’s EASY. Don’t let the long list turn you away – I’m just being wordy.
Total Steps
14
Ingredients
19
Tools Needed
11
Related Article
http://stuff2eat.blogspot.com/2009/06/other-man.htmlIngredients
- 3.5 quarts water
- 0.5 quarts apple cider
- 0.25 cups kosher or sea salt
- 1 tablespoons peppercorns
- 1 leaf bay leaf
- 2 cups apple cider
- 3 pounds roasting chicken
- 1 inch red onion, chopped large eighths
- 2 teaspoons dried rosemary
- 2 tablespoons butter, softened
- 2 cloves garlic, chopped
- olive oil
- salt
- pepper
- 3 inch carrots, chopped 2-inch chunks
- 6 red potatoes, quartered
- 1 inch turnip, chopped 2-inch chunks
- 2 shallots, quartered
- 10 cloves garlic, peeled, whole
Instructions
Step 1
Combine all brining ingredients (3.5 quarts water, 0.5 quarts apple cider, 0.25 cups kosher or sea salt, 1 tablespoon peppercorns, 1 bay leaf) in a large stockpot that is big enough for the chicken.
Step 2
Bring the brine mixture to a boil, then remove from heat and cool completely.
Step 3
Place the rinsed chicken into the cooled brine, ensuring it is fully submerged. Refrigerate for about 7 to 8 hours.
Step 4
Remove the chicken from the brine, rinse thoroughly, and pat dry. Discard the used brine.
Step 5
Preheat oven to 375°F (190°C).
Step 6
Arrange the chopped carrots, red potatoes, turnip (or other hearty root vegetables), shallots, and whole garlic cloves on the bottom of an oven-proof casserole dish or roasting pan.
Step 7
Drizzle the vegetables with olive oil and season with salt and pepper.
Step 8
Mix the chopped garlic and dried rosemary with the softened butter. Carefully loosen the skin over the chicken breast using a hooking motion to tear connecting fat tissues, then spread the butter mixture underneath the skin.
Step 9
Stuff the chicken cavity with the chopped red onion.
Step 10
Place the chicken, wing side up, on a metal trivet positioned over the vegetables. Drizzle the chicken with olive oil and season with salt and pepper.
Step 11
Roast for about 40 minutes. Check periodically and if needed, cover loosely with aluminum foil to prevent burning.
Step 12
Meanwhile, boil 2 cups of apple cider in a saucepan and reduce until about 1/4 cup remains.
Step 13
Turn the chicken breast side up. Drizzle the reduced apple cider over the chicken and continue to roast for another 30 minutes, or until the thigh temperature reaches about 170°F (77°C).
Step 14
When done, remove the chicken from the vegetables and let it cool slightly before serving.