I’ve been focusing this year on learning a few kitchen basics. Things like making bone broth, mixing up my own batches of gluten free all purpose flour, and roasting a chicken. In my quest to develop and practice recipe over the last years, I’ve been a bit sloppy with learning some of the basics.
Roasting a chicken–cider brined chicken–is one of those basics.
It’s one of the least expensive ways to buy and prepare chicken per pound. I really rely on my slow cooker most of the time, but I wanted to be able to actually roast a chicken. In the oven. With crispy skin, and tender, still-juicy chicken meat, and the satisfaction of doing a hard and scary thing.
Slow roasting has saved me! I read the Nourished Kitchen cookbook, and couldn’t get the idea of slow roasting out of my head. She had a recipe for an apple cider brine that sounded amazing, so I went for it. I changed a few things up (more cider, no bay leaves, etc.), but it was the most succulent, delicious chicken I’ve ever made.
Michael cannot get enough of it. We’ve made it a few times, and HOLY COW. Aaaaaamazing. Don’t be afraid of the salt in the brine. It sounds like a lot. It helps tenderize the chicken, helps dry out the skin during the roasting process, and it’s really REALLY delicious. But you won’t feel like you’re eating a boatload of salt.
I also wanted to share this recipe before Thanksgiving because you could totally double (or triple) the recipe and use the brine for your turkey. I’m not sure about how the slow-roasting process would translate to turkey, but the brine… it’s amazing.
P.S. Oh, and save those bones, friends! I’ll share about bone broth soon. It’s a game-changer.