Apple Cider Brined Chicken Recipes

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APPLE-BRINED CHICKEN THIGHS



Apple-Brined Chicken Thighs image

I love the flavor of chicken baked with apples, and when I had a bumper crop of green beans, I wanted to include them, too. Brining chicken thighs give them great flavor.-Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 5 servings.

Number Of Ingredients 17

3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup packed brown sugar, divided
4 garlic cloves, minced
1 bay leaf
1 teaspoon whole peppercorns
2 cups cold water
10 bone-in chicken thighs (about 3-3/4 pounds)
One 2-gallon resealable plastic bag
1 pound fresh green beans, trimmed
3 medium tart apples, cut into wedges
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature., Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally., Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes., Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170°-175° and beans are tender.

Nutrition Facts : Calories 580 calories, Fat 32g fat (8g saturated fat), Cholesterol 163mg cholesterol, Sodium 201mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 47g protein.

CIDER-BRINED FRIED CHICKEN



Cider-Brined Fried Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

2 cups apple cider
1/2 cup salt
1 (4 1/2 to 5-pound) chicken, cut into 10 pieces
Water
2 eggs
2 tablespoons cayenne pepper
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
2 quarts vegetable shortening, for frying

Steps:

  • In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
  • In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
  • In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.

APPLE CHICKEN BRINE



Apple Chicken Brine image

I made this up to go with some apple wine a friend had given us. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast iron roasting pan sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. Roast chicken as usual.

Provided by Ellie

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

1 gallon vegetable broth, or to taste
½ gallon apple juice
1 cup kosher salt
1 teaspoon freshly ground black pepper, or more to taste
1 teaspoon herbes de Provence, or more to taste

Steps:

  • Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 39 g, Fat 1.3 g, Fiber 2.3 g, Protein 2.2 g, Sodium 12313.8 mg, Sugar 32.9 g

APPLE CIDER BRINE



Apple Cider Brine image

Make and share this Apple Cider Brine recipe from Food.com.

Provided by PalatablePastime

Categories     Poultry

Time P1DT20m

Yield 3 1/2 quarts

Number Of Ingredients 11

2/3 cup kosher salt
2/3 cup sugar
6 slices fresh ginger, thick
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed (in mortar or spice mill)
2 teaspoons allspice berries, crushed (in mortar or spice mill)
8 cups unsweetened apple cider (or juice)
1 fresh or thawed turkey (10-25 pounds)
2 oranges, quartered
2 turkey size oven cooking bags (Reynold's preferred)

Steps:

  • In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
  • Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
  • Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
  • Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
  • Stuff cavity with orange quarters.
  • Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
  • Pour the brine over the bird, and add an additional 2 cups of water.
  • Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
  • Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
  • Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
  • Rinse the turkey under cold water and pat dry with paper toweling.
  • Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
  • The turkey is now ready to be roasted.

APPLE CIDER BRINED CHICKEN



Apple Cider Brined Chicken image

Provided by Robert Irvine : Food Network

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons kosher salt, divided
3 tablespoons pepper, divided
2 cups apple cider vinegar
1 cup apple juice
2 medium-size whole chicken, cut into 8 pieces
4 cups all-purpose flour
4 cups vegetable oil

Steps:

  • Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
  • Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
  • In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.

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Steps. Combine the apple cider vinegar, lemon juice and zest, garlic, salt, allspice, and red pepper flakes together in a large bowl. Stir until salt has dissolved. Add …
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  • Combine the apple cider vinegar, lemon juice and zest, garlic, salt, allspice, and red pepper flakes together in a large bowl. Stir until salt has dissolved. Add the chicken, cover, and refrigerate for 2 hours.
  • Preheat the oven to 400 degrees F. Spread potatoes, carrots, onion, and thyme sprigs on a heavy duty sheet pan. Drizzle lightly with olive oil and season with salt.
  • Remove chicken from the brine and pat dry with paper towels. Season with salt and pepper. Place chicken on the sheet pan with potatoes, carrots and onion. Roast until chicken is golden and cooked through to 165 degrees, 40-50 minutes,
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  • Combine 2 cups of the apple cider, water, sugar, salt and sage to a medium bowl and whisk until the sugar and salt have dissolved.
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  • Prepare the brine by combining warm water and salt until dissolved. Pour over chickens in a large bowl or dutch oven.
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  • In a small sauce pot, combine the cider, salt, peppercorns, garlic, bay leaf, thyme, cloves, star anise and cinnamon stick. Heat over a high flame until the cider boils, then reduce to medium low and simmer for 1-2 minutes. Give it a good stir to ensure the salt has completely dissolved. Remove from heat and set aside to cool until it's no longer steaming (you don't want to poach the raw chicken!). If you're in a rush, add a handful of ice cubes - it will speed up the cooling process without diluting the brine too much.
  • Place a gallon sided ziplock bag in a bowl, and place the raw chicken breasts at the bottom of the bag. Pour the apple cider brine over the chicken, then press out the air and seal. Pop the whole contraption into the fridge for at least 2 hours and up to overnight.
  • Preheat your grill (preferably a charcoal grill if you have one) to high heat. If you're using a charcoal grill, the temperature should reach at least 450*. While the grill is heating, prepare the grilling oil. Combine the oil with the thyme, sage, salt, pepper, and nutmeg and whisk to combine.
  • Remove the chicken from the bag and discard the brine. Rinse the chicken, then pat dry. Brush each side with the grilling oil. Grill 4-5 minutes per side until the exterior is charred and the internal temperature reaches 165* with an instant read thermometer. Remove from the grill and allow to rest 5-10 minutes. Slice against the grain and serve immediately.
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  • Warm up the cider and salt in a saucepan over medium heat, until the salt is fully dissolved. Add in the sage. Place the chicken in a gallon-sized zip-top bag (or you can buy a special turkey brining bag).
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  • Roast the chicken at 250 degrees for 3 hours. Increase the heat to 375 degrees and continue roasting for 30-45 minutes, or until the skin is browned and crispy.
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  • In a pot over medium heal, combine the apple juice, salt, oranges, lemon, and brown sugar. Stir until the and cook until the salt and sugar are dissolved.
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  • If buying whole wings, cut the wings into drumettes and wingettes. Reserve the tips for making broth; set aside. Place the drumettes and wingettes into a gallon size zip-top bag.
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Top Asked Questions

What is apple cider brined roasted chicken with gravy?
Apple Cider Brined Roasted Chicken with Pan Gravy made with a mixture of apple cider, water, brown sugar, Kosher salt and fresh sage. Doesn’t this Apple Cider Brined Roasted Chicken look fabulous!
Can You brine a chicken with apple juice brine?
Rinsing off the apple juice brine washes away some of the brine on the skin. This helps make it a little less salty, but this step can be skipped and won’t hurt the chicken if you forget it. You don’t have to stop at this apple juice brine recipe!, If you’re looking for more great ways to make poultry, I recommend:
How do you make a brine with apple cider vinegar?
Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved.
How do you cook chicken thighs in apple cider vinegar?
Combine 2 cups of the apple cider, water, sugar, salt and sage to a medium bowl and whisk until the sugar and salt have dissolved. Next, place the chicken in a large, sealable, food safe bag (I used Reynolds Turkey Bags ).

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