Apple Cider Brined Chicken
By Ashley Cuoco of Cuoco Contento
Images
Serves
Serves 6
Ingredients
- 3-4 lb. bone-in, skin-on chicken thighs, drumsticks or legs
- 3 carrots, sliced
- 3 parsnips, sliced
- 1 onion, quartered
- 8 cups apple cider
- 2 Tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 3 garlic cloves, smashed
- 1 Tablespoon maple syrup
- 2 Tablespoons course Dijon mustard
- 4 sprigs fresh thyme
- 6 Tablespoons unsalted butter
- 2 Tablespoons finely chopped cilantro
Procedure
Add chicken and vegetables to a large stock pot. Pour in apple cider and add salt, peppercorns, garlic, maple syrup, mustard and thyme. Make sure cider covers chicken completely. Cover pot and brine in the refrigerator at least 6 or up to 12 hours.
Preheat the oven to 400°F. Drain and discard brine liquid and peppercorns. Pat chicken dry with paper towels. Slip 1-2 pats of butter underneath the skin of each piece of chicken. Arrange chicken and vegetables on a sheet pan lined with parchment paper. Drizzle lightly with olive oil.
Roast for 25-30 minutes or until a digital thermometer placed in chicken thigh reads 165°F. Broil for an additional 5 minutes. Chicken skin should be crispy and vegetables golden brown. Top with cilantro and serve.
Preheat the oven to 400°F. Drain and discard brine liquid and peppercorns. Pat chicken dry with paper towels. Slip 1-2 pats of butter underneath the skin of each piece of chicken. Arrange chicken and vegetables on a sheet pan lined with parchment paper. Drizzle lightly with olive oil.
Roast for 25-30 minutes or until a digital thermometer placed in chicken thigh reads 165°F. Broil for an additional 5 minutes. Chicken skin should be crispy and vegetables golden brown. Top with cilantro and serve.
Apple Cider Brined Chicken
By Ashley Cuoco of Cuoco Contento
Serves
Serves 6
Ingredients
- 3-4 lb. bone-in, skin-on chicken thighs, drumsticks or legs
- 3 carrots, sliced
- 3 parsnips, sliced
- 1 onion, quartered
- 8 cups apple cider
- 2 Tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 3 garlic cloves, smashed
- 1 Tablespoon maple syrup
- 2 Tablespoons course Dijon mustard
- 4 sprigs fresh thyme
- 6 Tablespoons unsalted butter
- 2 Tablespoons finely chopped cilantro
Procedure
Add chicken and vegetables to a large stock pot. Pour in apple cider and add salt, peppercorns, garlic, maple syrup, mustard and thyme. Make sure cider covers chicken completely. Cover pot and brine in the refrigerator at least 6 or up to 12 hours.
Preheat the oven to 400°F. Drain and discard brine liquid and peppercorns. Pat chicken dry with paper towels. Slip 1-2 pats of butter underneath the skin of each piece of chicken. Arrange chicken and vegetables on a sheet pan lined with parchment paper. Drizzle lightly with olive oil.
Roast for 25-30 minutes or until a digital thermometer placed in chicken thigh reads 165°F. Broil for an additional 5 minutes. Chicken skin should be crispy and vegetables golden brown. Top with cilantro and serve.
Preheat the oven to 400°F. Drain and discard brine liquid and peppercorns. Pat chicken dry with paper towels. Slip 1-2 pats of butter underneath the skin of each piece of chicken. Arrange chicken and vegetables on a sheet pan lined with parchment paper. Drizzle lightly with olive oil.
Roast for 25-30 minutes or until a digital thermometer placed in chicken thigh reads 165°F. Broil for an additional 5 minutes. Chicken skin should be crispy and vegetables golden brown. Top with cilantro and serve.