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Serves
4 hungry people, six polite eaters
Author Notes
Brining the chicken in spiced cider makes for a moist, slightly sweet roast chicken. Apple/Tangerine chutney just seemed natural like cranberry sauce for turkey. —nannydeb
Ingredients
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6 cups
apple cider
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3 tablespoons
mulling spices
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1
3-4 pound whole chicken
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2 tablespoons
olive oil
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1/2 cup
onion, chopped
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1
clove garlic, minced
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1 tablespoon
fresh jalapeño, minced
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1 tablespoon
fresh ginger, grated
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3
Granny Smith apples, cored, peeled and chopped
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1
tangerine, peeled, seeded and chopped
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1 tablespoon
brown sugar
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2 tablespoons
cider vinegar
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lottsa butter
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salt and pepper
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grated nutmeg
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1
jigger gold rum
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1
cinnamon stick
Directions
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In a saucepan, simmer apple cider with mulling spices, about 20 minutes. Remove from heat and cool at least 15 mintues.
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Strain the spices out of the cider and separate out 2 cups. Set aside for later.
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Add a handful of ice cubes to the 4 cups remaining cider.
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Wash the chicken and place it in a large ziplock bag. Pour the 4 cups cooled brine over and seal the bag. Place the chicken in the bag in a baking pan. Refrigerate and let it marinate for 4 to 8 hours. If you can turn the chicken at least once during that time it would be best.
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In a saucepan, heat the olive oil over a medium heat. Cook the onions until tender, about 5 minutes. Add garlic, jalapeño and ginger and cook another minute.
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Add one cup reserved cider, apples, tangerine, brown sugar and cider vinegar.
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Reduce to simmer for about 30 minutes or until apples are soft. Season with salt and pepper. Refrigerate.
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Four to eight hours later, when you are ready to roast your chicken, preheat the oven to 425 degrees.
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In a small saucepan, heat remaining cup of spiced cider. Pour heated cider into a coffee cup and add 1 jigger gold rum. Add cinnamon stick and enjoy sipping while you prepare the chicken.
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Drain the chicken and pat dry. Smear butter all over the chicken, and season with salt, pepper and grated nutmeg.
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Place chicken, breast side up on an oiled baking rack or in a buttered roasting pan.
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Place in the oven and roast for 15 minutes. Lower the heat to 350 and continue roasting for 50 - 55 minutes or until thermometer inserted into the thickest part of the thigh reads 180. If you don't have a thermometer, pierce the thigh and if the juices run clear, it's done.
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If the chicken starts to get too brown, place foil loosely over the chicken.
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Remove from the oven and let the chicken rest for about 5 minutes. Serve with the apple tangerine chutney.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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