Summer is coming to an end with the official start as we roll into October. Autumn doesn’t mean the end of BBQ season, especially when you’ve got this cider car chicken recipe up your sleeve.
This recipe is great as it is real outdoor, man cookin’ food. Just shove that cider can in the chicken and let the natural juices of the cider do their work. The result, a tender chicken marinated to perfection bird, with layered flavors thanks to the cider’s ability to balance natural apple sweetness and subtle dryness.
It couldn’t be simpler, no here’s the recipe for the perfect cider can chicken showstopper…
Cider Can Chicken
1 free-range chicken, approx. 4-5 lbs.
2 cans craft cider
2 tbsp. sea salt
1 tbsp. brown sugar
2 tbsp. chopped fresh herbs
3 cloves garlic, finely chopped
2 ounces olive oil
Pinch of Pepper
The day before, brine the chicken: Dissolve 1 tablespoon kosher salt and 1 tablespoon sugar in one can of Angry Orchard Crisp Apple Cider. Mix in 1 tablespoon chopped herbs and 1 clove chopped garlic. Submerge chicken in brine overnight, adding water (or cider) if necessary.
Preheat oven to 300 degrees, or light a grill and set to low heat. Remove chicken from brine, rinse thoroughly and pat dry.
In a small bowl, whisk together 4 ounces of Angry Orchard Crisp Apple Cider, remaining herbs (whatever you can get your hands on, thyme, sage, rosemary, etc.), remaining garlic and olive oil. Rub dressing all over chicken, and season liberally with remaining salt and pepper.
Stand chicken straight up and nestle firmly on top of can; the chicken should remain vertical. Place chicken in a wide roasting pan or directly on the grill, and cook until the juices run clear and chicken is cooked through, approx.. 30-40 minutes. Cooking times will vary based on heat and method.
Remove chicken from the oven and let rest for 10 minutes. Carefully remove the can of cider, and serve.
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