APPLE CIDER BRINED ROASTED HERBY CHICKEN

Combine all of the brine ingredients, except the ice, in a large pot and bring to a boil, stirring until sugar and salt are completely dissolved.  Remove from heat and let cool for 10-15 minutes.  Stir in the ice until it melts and the brine is cold.

Remove the package with giblets from the cavity of the chicken.  Rinse the chicken inside and out with cold water and pat dry with paper towels.  Place the chicken in the cold brine.  If the chicken is not fully covered, place as much water as need in the pot so it is covered and place it in the refrigerator for at least 4 hours or overnight.   The longer it sits, the better the flavor and the juicer the meat!

Preheat oven to 375 degrees.

When you are ready to cook the bird, remove it from the brine and rinse well, inside and out, with cold water.  Pat the chicken dry all over with paper towels.  Season the chicken all over with the salt, black pepper, and Italian spice blend.  Shove 3 of the lemon wedges and thyme bundle into the cavity.  Place the chicken in a large baking dish.

Roast for 1 hour and then remove the chicken from oven.  Liberally baste the top and sides with the juices in the pan.  Add 1 cup of cider or water to the bottom of the pan and place it back in the oven.  Bake for an additional 30-50 minutes or until the juices between the leg and thigh run clear and the thigh meat registers 160-165 degrees (total time will depend on the size of the chicken).  Total cook time will depend on the size of your chicken.  Remove from oven and then remove the chicken from the pan and place on a cutting board.  Cover the chicken with foil and let rest for at least 20 minutes before cutting.

After the chicken has rested, place it on a cutting board and cut into parts for serving.

If your baking dish is metal or can be put directly on a flame, you can make the gravy in the baking dish.  If not, transfer the juices from the baking dish to a large saucepan and bring to a boil.  Squeeze the remaining lemon wedge into the pan.  Combine the flour and water in a small jar and shake until combined (this is called a slurry and will keep you from getting lumps in your gravy – you can also whisk the flour and water in a small bowl until smooth).

Gradually add half of the slurry to the pan and continually whisking over medium high heat until the gravy begins to thicken.  Add more slurry as needed until a thick velvety gravy forms.  You may or may not use all of the slurry depending on how much juice the chicken produced.  Taste the gravy for seasoning and add more salt and pepper if needed.

Serve the chicken with your favorite sides.  I recommend mashed potatoes for sure drizzled with loads of that luscious gravy, but rice, roast potatoes, and your favorite veggies all work to compliment this delicious bird!!

Save the chicken carcass for the most delicious chicken soup the next day!!