Post by Loupy on Sept 12, 2018 19:14:42 GMT -7
CIDER ROASTED CHICKEN
From: Lori Lange @ www.recipegirl.com/cider-roasted-chicken/
Cider Roasted Chicken is a beautiful dinner recipe to make in the chilly fall months. It’s comfort food that is on the healthier side of things. Sometimes we need things like that, right?
This chicken is marinated in an apple cider brine, and then basted during the roasting process with some apple cider that has been reduced to a syrup. Doesn’t that sound amazing?
This is the perfect fall-themed dinner. There is nothing like a home-roasted chicken!
Prep time: 30 min
Marinating time: 8 hours
Cook time: 2 hours
Total time less marinating: 2 hours, 30 min
Serves: 8
INGREDIENTS
3 quarts water
1 quart apple cider
1/4 cup Kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 6-pound chicken
2 cups apple cider
1 large onion, peeled & halved
4 sprigs flat-leaf parsley
4 cloves garlic, peeled
INSTRUCTIONS
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 the brine into a 2- gallon zip-top plastic bag.
Add the chicken; seal.
Refrigerate 8 hours or overnight, turning the bag occasionally.
Preheat oven to 400 degrees F.
Bring 2 cups of cider to a boil in a small saucepan over medium-high heat.
Cook until the cider has thickened and reduced to 1/4 cup (about 15 minutes).
Set aside.
Remove the chicken from the bag; discard the brine.
Pat the chicken dry with paper towels.
Place the onion halves, parsley and garlic into the cavity of the chicken.
Lift the wing tips up and over the back; tuck under the chicken.
Tie the legs.
Place the chicken on the rack of a broiler pan.
Bake for 1 1/2 hours, or until a thermometer registers 175°.
Remove from the oven (leave oven on).
Carefully remove and discard the skin.
Baste the chicken with half of reduced cider; return to 400° oven for 10 minutes.
Remove from the oven; baste with the remaining cider reduction.
Transfer the chicken to a platter.
Place a zip- top bag inside a 2 cup glass measure.
Pour the drippings into a bag; let stand 10 minutes and fat will rise to the top.
Seal the bag; carefully snip off 1 bottom corner of bag.
Drain the drippings into a small bowl, stopping before the fat layer reaches the opening; discard the fat.
Serve juice over chicken.
RECIPE NOTES
Nutritional information on this one may not be perfectly accurate due to the brining method and the fact that dark meat and breast have varied calorie count.
Nutritional Information:
WEIGHT WATCHERS POINTS per serving (1/8th of the chicken):
Freestyle SmartPoints: 1, Points Plus Program: 5, Old Points Program: 5
Calories: 344
Total Fat: 21g
Sat Fat: 6g
Cholesterol: 106mg
Sodium: 3657mg
Potassium: 377mg
Total Carbs: 9g
Sugars: 6g
Protein: 26g
From: Lori Lange @ www.recipegirl.com/cider-roasted-chicken/
Cider Roasted Chicken is a beautiful dinner recipe to make in the chilly fall months. It’s comfort food that is on the healthier side of things. Sometimes we need things like that, right?
This chicken is marinated in an apple cider brine, and then basted during the roasting process with some apple cider that has been reduced to a syrup. Doesn’t that sound amazing?
This is the perfect fall-themed dinner. There is nothing like a home-roasted chicken!
Prep time: 30 min
Marinating time: 8 hours
Cook time: 2 hours
Total time less marinating: 2 hours, 30 min
Serves: 8
INGREDIENTS
3 quarts water
1 quart apple cider
1/4 cup Kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 6-pound chicken
2 cups apple cider
1 large onion, peeled & halved
4 sprigs flat-leaf parsley
4 cloves garlic, peeled
INSTRUCTIONS
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 the brine into a 2- gallon zip-top plastic bag.
Add the chicken; seal.
Refrigerate 8 hours or overnight, turning the bag occasionally.
Preheat oven to 400 degrees F.
Bring 2 cups of cider to a boil in a small saucepan over medium-high heat.
Cook until the cider has thickened and reduced to 1/4 cup (about 15 minutes).
Set aside.
Remove the chicken from the bag; discard the brine.
Pat the chicken dry with paper towels.
Place the onion halves, parsley and garlic into the cavity of the chicken.
Lift the wing tips up and over the back; tuck under the chicken.
Tie the legs.
Place the chicken on the rack of a broiler pan.
Bake for 1 1/2 hours, or until a thermometer registers 175°.
Remove from the oven (leave oven on).
Carefully remove and discard the skin.
Baste the chicken with half of reduced cider; return to 400° oven for 10 minutes.
Remove from the oven; baste with the remaining cider reduction.
Transfer the chicken to a platter.
Place a zip- top bag inside a 2 cup glass measure.
Pour the drippings into a bag; let stand 10 minutes and fat will rise to the top.
Seal the bag; carefully snip off 1 bottom corner of bag.
Drain the drippings into a small bowl, stopping before the fat layer reaches the opening; discard the fat.
Serve juice over chicken.
RECIPE NOTES
Nutritional information on this one may not be perfectly accurate due to the brining method and the fact that dark meat and breast have varied calorie count.
Nutritional Information:
WEIGHT WATCHERS POINTS per serving (1/8th of the chicken):
Freestyle SmartPoints: 1, Points Plus Program: 5, Old Points Program: 5
Calories: 344
Total Fat: 21g
Sat Fat: 6g
Cholesterol: 106mg
Sodium: 3657mg
Potassium: 377mg
Total Carbs: 9g
Sugars: 6g
Protein: 26g
