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3 quarts water
1 quart apple cider
1/4 c. kosher salt
1 tbsp black peppercorns
1 bay leaf
1 (6 lb) roasting chicken
2 c. apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves, peeled
1: Combine the first 5 ingredients in a saucepan; bring to a boil,
stirring until salt dissolves. Remove from heat; cool completely.
2: Remove and discard giblets and neck from chicken. Rinse chicken
with cold water; pat dry. Trim excess fat.
3: Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal.
Refrigerate 8 hours or overnight, turning the bag occasionally.
4: Preheat oven to 400 degrees.
5: Bring 2 c. cider to a boil in a small saucepan over medium-high heat.
Cook until cider has thickened and reduced to 1/4 c. (about 15
minutes). Set aside.
6: Remove chicken from bag; discard brind. Pat chicken dry with paper
towels. Place onion halves, parsley, and garlic into cavity. Lift wing
tips up and over back; tuck under chicken. Tie legs.
7: Place chicken on rack of a broiler pan. Bake at 400 degrees for 1
hour and 30 minutes or until thermometer registers 175 degrees.
8: Remove from oven (do not turn oven off). Carefully remove and
discard skin. Baste with chicken with half of reduced cider; return to
400 degree oven for 10 minutes.
9: Remove from oven; baste with remaining cider reduction. Transfer
chicken to a platter.
10: Place a zip-top plastic bag inside a 2-cup glass measure. Pour
drippings into bag; let stand 10 minutes (fat will rise to the top).
11: Seal bag; carefully snip off 1 bottom corner of bag. Drain
drippings into a small bowl, stopping before fat layer reaches opening;
discard fat. Serve jus over chicken.