Apple Cider Brined Chicken, Roasted Root Vegetables

Apple Cider Brined Chicken, Roasted Root Vegetables

 

Apple Cider Brined Chicken with Roasted Root Vegetables

Ingredients:

For the Brined Chicken and Vegetables:

Equipment: pre-heated oven 375F, roasting pan, peeler, cutting board, Wüsthof knife, mixing bowl, thermometer probe, pre-heated serving platter

  • 1 each Brined chicken
  • 4 tbsp Grape seed oil
  • ½ tsp Sea Salt
  • Pinch milled black pepper
  • 1 each medium onion, peeled, cut into 2 inch pieces
  • 4 each Carrots, medium, peeled cut into batons
  • 1 each Rutabaga, medium, peeled cut into batons
  • 2 each Parsnips, peeled, cut into batons
  • 12 each Red Jacket potatoes, medium, cut in half
  • 2 tbsp Fresh Thyme sprigs
  • 2 tbsp Fresh Rosemary sprigs
  • 6 each Large Garlic cloves, peeled, crushed
  • 1 tsp Sea Salt
  • ½ tsp Black pepper
  • To Garnish Blanched Brussel Sprout leaves, truffle oil

 

For the Apple Cider Brine:

Equipment: heavy bottomed pot, wooden spoon, cutting board, Wüsthof knife, measuring cups, spoons

  • 4 cups Apple Cider
  • 1/3 cup Kosher Salt
  • ¼ cup Sugar
  • ½ cup Onion, peeled, large dice
  • 3 each Garlic cloves, crushed
  • 1 ½ tsp Black peppercorns
  • 2 each Bay leaves
  • 3 stems Fresh Rosemary or sage
  • 5-6 stems Fresh Thyme
  • 1 cup Cold water

 

 

Method:

For the Brined Chicken and Vegetables:

  1. Place the prepared chicken in a roasting pan. Rub the chicken skin with 2 tbsp grapeseed oil. 
  2. In a mixing bowl, place the vegetables, garlic, herbs, and potatoes, add the grapeseed oil, salt, and pepper. Toss well to coat. Add to the roasting pan. 
  3. Place in the pre-heated oven and roast the chicken until an interior temperature of 160F is achieved. Occasionally mix the vegetables and potatoes during the cooking time.
  4. Remove from the pan, carve the chicken, and place it on a pre-heated serving platter with the roasted vegetables. Garnish with the brussels sprout leaves if desired.

 

Chef's Tips: The vegetable variety can be adjusted according to the season. Try adding Romesco broccoli to the mix.  For a deeper flavor, try using duck confit fat instead of the oil. Delicious.

 

For the Apple Cider Brine:

  1. Combine all ingredients in the pot and bring to a simmer over medium high heat.
  2. Cook for approximately 20 minutes or until all vegetables are soft.
  3. Remove from heat, cover, and cool to room temperature. 
  4. 4.Refrigerate overnight.

 

Chef's Tips: The brine must be cold before using. Do not ever put chicken into a warm brine. Try adding a variety of herbs as you experiment wit this recipe. Or add in Star Anise for any pork dish you are making. Depending on the size of the cut of poultry or meat you are brining, it is best to brine it for a minimum of 3 hours or overnight for larger cuts. Remove the product and wash it thoroughly. Do not save used brine. Discard it immediately.

- Serves 4-6
Filed Under: mains & sauces, meat & poultry