For the brine:

1. Warm up the cider and salt in a saucepan over medium heat, until the salt is fully dissolved. Add in the sage. Place the chicken in a gallon-sized zip-top bag (or you can buy a special turkey brining bag).
2. Pour the brine into the bag over the chicken (things’ll be getting a bit tight in the bag). I prop the bag up in a Dutch oven or stockpot to help keep things steady. Add just enough water to cover the chicken. Seal the bag and refrigerate to brine for 8-12 hours.

For the chicken:

1. After brining the chicken, discard the brine. Place the chicken in the Dutch oven or roasting pan you plan on using. Place the quartered onion in the cavity of the chicken. With a sharp knife, gently loosen the skin over the chicken breast. Work slowly, so that you don’t puncture the skin.
2. In a small bowl, combine sage and avocado oil. Rub under the skin in the pocket you just created over the chicken breast. Sprinkle the outside of the chicken generously with salt and pepper.
3. Pour 1/2 cup water into the bottom of the pan.

To roast:

1. Roast the chicken at 250 degrees for 3 hours. Increase the heat to 375 degrees and continue roasting for 30-45 minutes, or until the skin is browned and crispy.
2. Allow the chicken to rest for 5-10 minutes, then carve.