Thursday, September 24, 2015
Apples make more than pies!
Luscious aromas coming from your kitchen will delight and tickle your appetite. So pour yourself a cup of warm apple cider (maybe spiked with a little bourbon) and nibble a slice of local cheddar to tide you over until dinner is served!
CIDER-BRINED ROAST CHICKEN
3 cups apple cider
2 tablespoons brown sugar
3 tablespoons sea salt
1 teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon bourbon
1 whole chicken (3 to 4 pounds)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 cup brown sugar
3 apples, quartered
2 large shallots, quartered
4 quartered sweet potatoes
Heat the cider in a 5-6-quart stockpot over medium heat until warm to the touch. Remove from heat. Whisk in sugar, and salt until it dissolves. Stir in the pepper, vinegar and bourbon. Cool the cider for twenty minutes, then drop in the chicken and add water to completely submerge it. Cover the pot, transfer it to the refrigerator, and brine the chicken for 8 to 12 hours.
Preheat the oven to 350 degrees F.
Remove the chicken from the pot and discard the brine. Blot dry with paper towel. Tuck the wing tips behind the bird and tie the legs together with 100% cotton cooking twine.
Whisk oil, vinegar, and brown sugar, in a large bowl. Add apple, shallot and sweet potato quarters. Toss gently making sure all are coated. Place the prepared vegetables in the bottom of a shallow roasting pan. Place bird on top. Roast at 350 degrees for one hour and 15 minutes.
Increase the oven temperature to 400 degrees and continue roasting the chicken for another 30 to 45 minutes, until its skin crisps and browns, accompaniments will be fork tender and lightly caramelized. Remove the chicken from the oven, tent it with parchment paper or foil, and allow to rest for 5 to 10 minutes before serving.
Serves 4 - 6.