CIDER-ROASTED CHICKEN

Steps:

• Combine the first 5 ingredients in a pan and bring to a boil.
• Stir until all salt is dissolved.
• Remove from heat and cool completely.
• Remove and discard giblets and neck from chicken, rinse with cold water and pat dry.
• Pour brine into a two gallon ziplock plastic bag.
• add chicken and seal.
• Refrigerate 8 hours or overnight, turn the bag occasionally.
• Preheat oven to 400 degrees.
• Bring 2 cups of cider to a boil in a small saucepan over medium-high heat.
• Cook until reduced and thickened to approximately 1/4 cup (15 min).
• Set aside.
• Remove chicken from bag; discard brine and pat chicken dry.
• Place onion, parsley, and garlic into cavity.
• Place chicken on rack of broiler pan and bake for 1 hour and 30 minutes or until meat thermometer registers 175 degrees.
• Do not turn off oven just yet!
• Carefully remove and discard skin.
• Baste chicken with half of reduced cider and then return to oven for ten minutes.
• Remove from oven, baste with remaining cider and then transfer chicken to a platter.
• Separate fat from drippings and serve au jus over chicken.