by nannydeb
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6 cups apple cider Ask a question about this ingredient
3 tablespoons mulling spices Ask a question about this ingredient
1 3-4 pound whole chicken Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/2 cup onion, chopped Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 tablespoon fresh jalapeño, minced Ask a question about this ingredient
1 tablespoon fresh ginger, grated Ask a question about this ingredient
3 Granny Smith apples, cored, peeled and chopped Ask a question about this ingredient
1 tangerine, peeled, seeded and chopped Ask a question about this ingredient
1 tablespoon brown sugar Ask a question about this ingredient
2 tablespoons cider vinegar Ask a question about this ingredient
lottsa butter Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
grated nutmeg Ask a question about this ingredient
In a saucepan, simmer apple cider with mulling spices, about 20 minutes. Remove from heat and cool at least 15 mintues.
Ask a question about this stepSeparate 2 cups of the cider and strain out the spices. Set aside for another use.
Ask a question about this stepAdd a handful of ice cubes to the 4 cups remaining cider.
Ask a question about this stepWash the chicken and place it in a large ziplock bag. Pour the 4 cups cooled brine over and seal the bag. Place the chicken in the bag in a baking pan. Refrigerate and let it marinate for 4 to 8 hours. If you can turn the chicken at least once during that time it would be best.
Ask a question about this stepIn a saucepan, heat the olive oil over a medium heat. Cook the onions until tender, about 5 minutes. Add garlic, jalapeño and ginger and cook another minute.
Ask a question about this stepAdd one cup reserved cider, apples, tangerine, brown sugar and cider vinegar.
Ask a question about this stepReduce to simmer for about 30 minutes or until apples are soft. Season with salt and pepper. Refrigerate.
Ask a question about this stepFour to eight hours later, when you are ready to roast your chicken, preheat the oven to 425 degrees.
Ask a question about this stepIn a small saucepan, heat remaining cup of spiced cider. Pour heated cider into a coffee cup and add 1 jigger gold rum. Add cinnamon stick and enjoy sipping while you prepare the chicken.
Ask a question about this stepDrain the chicken and pat dry. Smear butter all over the chicken, and season with salt, pepper and grated nutmeg.
Ask a question about this stepPlace chicken, breast side up on an oiled baking rack or in a buttered roasting pan.
Ask a question about this stepPlace in the oven and roast for 15 minutes. Lower the heat to 350 and continue roasting for 50 - 55 minutes or until thermometer inserted into the thickest part of the thigh reads 180. If you don't have a thermometer, pierce the thigh and if the juices run clear, it's done.
Ask a question about this stepIf the chicken starts to get too brown, place foil loosely over the chicken.
Ask a question about this stepRemove from the oven and let the chicken rest for about 5 minutes.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
sounds yummy. Can't wait to try it!