I served it with a side dish of apples, bacon and sweet potato that I’ll post tomorrow.
Apple Cider Brined Roasted Chicken
6 cups (1.5 quarts) apple cider
1/3 cup coarse kosher salt
1 tablespoon whole black peppercorns
4 garlic cloves, smashed
4 tablespoons honey
4 sprigs fresh rosemary
4 cups ice cubes
2 cups cold water
10 lbs chicken leg quarters
Olive oil to coat
⅓ cup honey
⅓ cup apple cider vinegar
1 tablespoon fresh rosemary, chopped
In a large pot (big enough to hold 10lbs of chicken), combine cider, salt, peppercorns, garlic, honey and rosemary and bring to a boil. Remove from heat and let steep for 5 minutes. Stir in ice cubes and cold water.
Place chicken pieces snugly in the the pot with the cooled brine to cover completely. Set a plate on top to keep the chicken under the surface of the brine. Set in refrigerator for at least 6 hours and up to 12. Do not over brine, as this can make the chicken too salty.
Remove chicken from brine and pat chicken dry with paper towel. Place on baking racks over a rimmed baking sheet and refrigerate uncovered, for at least an hour and as long as 4.
When ready to roast chicken, preheat oven to 400 degrees F. Pat chicken pieces dry once again with paper towel. Coat chicken skin lightly with olive oil and arrange them in a large roasting pan.
Roast chicken for 30-45 minutes or until light golden brown.
While chicken is roasting, in a small pan, whisk together honey and apple cider vinegar and then add chopped rosemary. Bring to a simmer over medium heat and cook, at a gentle simmer, until reduced in volume by about one-half and is lightly syrupy, such that it clings to a pastry brush but is still liquid enough to brush, about 10 minutes.
Remove chicken from oven and turn oven to broil with oven rack in position such that chicken will be about 3 inches from element. Brush chicken generously with glaze and return to oven for up to 5 minutes until skin is dark golden brown. Watch carefully.
Serve chicken drizzled with more glaze.