APPLE CIDER ROASTED CHICKEN
You won't believe how easy this cider flavored chicken recipe is and yet it is nice enough for your Rosh Hashanah Menu.
Provided by Jamie Geller
Categories Main, Dinner
Time 50m
Yield 6+
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F. 2. Drizzle 2 pans with oil. Scatter thyme on the bottom of the pans. Season chicken with salt and pepper. Place chicken, skin side down, in pans (don't overcrowd) and roast for 20 minutes. 3. Turn chicken over, pour cider into pans and continue roasting for another 20 minutes or until chicken is cooked through and cider has reduced to a glaze. 4. Transfer chicken to platter and spoon cider over chicken. Top with chutney, if desired.
Nutrition Facts :
CIDER-ROASTED CHICKEN
I'VE never shared this recipe before, even with members of my own family. I use it only for special occasions such as Christmas. I found the recipe in the first real good cookbook I owned, and my six children love it. I've also been inspired to enter cooking contests and have won several times. -Mary Dunphy, Stephenville, Newfoundland
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours. , Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often. , Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired.
Nutrition Facts : Calories 724 calories, Fat 44g fat (16g saturated fat), Cholesterol 182mg cholesterol, Sodium 386mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 50g protein.
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
CIDER-ROASTED CHICKEN
This came from the latest issue of Cooking Light magazine. It requires overnight brining so plan on the extra time to prepare it.
Provided by Jo Coburn
Categories Chicken
Time P1DT1h45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 489, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 3723.3, Carbohydrate 3.5, Fiber 0.6, Sugar 0.8, Protein 38.1
APPLE CIDER-RANCH ROASTED CHICKEN
I was experimenting with beer can chicken without the beer. This turned out great and it's very easy to make!
Provided by Kathy
Categories Meat and Poultry Recipes Chicken Baked and Roasted Whole
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Rinse chicken and remove insides; dry off with a paper towel.
- Combine ranch dressing mix, granulated garlic, poultry seasoning, paprika, and cayenne for rub in a bowl.
- Rub chicken with oil. Put 1/3 cup apple cider, onion wedges, and fresh garlic inside the chicken, using onions to block the opening. Sprinkle rub all over using a teaspoon; be sure to coat legs and under wings.
- Place chicken on a stand-up roasting rack and set into a deep baking dish. Pour in remaining apple cider and ranch dressing mix.
- Roast in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven, cover tightly with foil, and let sit for 10 minutes before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 14.3 g, Cholesterol 96.9 mg, Fat 22 g, Fiber 1.4 g, Protein 31.7 g, SaturatedFat 5.5 g, Sodium 508.6 mg, Sugar 6.5 g
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CIDER ROASTED CHICKEN - RECIPE GIRL
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Reviews 6Category Main CourseCuisine AmericanTotal Time 2 hrs 30 mins
- Combine first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour the brine into a 2- gallon zip-top plastic bag. Add the chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
- Bring 2 cups of cider to a boil in a small saucepan over medium-high heat. Cook until the cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
- Remove the chicken from the bag; discard the brine. Pat the chicken dry with paper towels. Place the onion halves, parsley and garlic into the cavity of the chicken. Lift the wing tips up and over the back; tuck under the chicken. Tie the legs. Place the chicken on the rack of a broiler pan. Bake for 1½ hours, or until a thermometer registers 175°. Remove from the oven (leave oven on). Carefully remove and discard the skin (unless you'd like to keep the skin on as shown in the photos). Baste the chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from the oven; baste with the remaining cider reduction. Transfer the chicken to a platter.
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