Directions:
- Combine the 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 brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
- Preheat oven to 400°.
- Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
- Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.
- 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). 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.81 Kcal (732 kJ) | ||
| Calories from fat | 34.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 6% | |
|---|---|---|---|
| Cholesterol | 134.6mg | 45% | |
| Sodium | 870.7mg | 36% | |
| Potassium | 379.05mg | 8% | |
| Total Carbs | 24.15g | 8% | |
| Sugars | 20.32g | 81% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 10.51g | 21% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 2.9mg | 16% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 28.5 Kcal (119 kJ) | ||
| Calories from fat | 5.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 6% | |
|---|---|---|---|
| Cholesterol | 21.95mg | 45% | |
| Sodium | 141.97mg | 36% | |
| Potassium | 61.8mg | 8% | |
| Total Carbs | 3.94g | 8% | |
| Sugars | 3.31g | 81% | |
| Dietary Fiber | 0.07g | 2% | |
| Protein | 1.71g | 21% | |
| Vitamin C | 1.9mg | 19% | |
| Vitamin A | 0.3mg | 57% | |
| Iron | 0.5mg | 16% | |
| Calcium | 10.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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