Virtue Cider Michigan Apple And Sage Roasted Chicken Recipes

CIDER-BRINED GRILL-ROASTED CHICKEN WITH GRILLED APPLES AND SAGE

Steps:

• Brine the bird: In a small nonreactive saucepan over medium heat, combine the cider, table salt, the 2 Tbs. chopped sage, the rosemary, peppercorns and bay leaf and bring to a boil, stirring to dissolve the salt. Pour the brine mixture into a large, deep nonreactive bowl and let cool slightly. Stir in the ice water. Add the chicken, submerging it completely. Cover and refrigerate for at least 4 to 6 hours.
• Soak the wood chips in cold water to cover for at least 30 minutes or up to 2 hours. Drain the wood chips before using.
• Prepare a grill for indirect grilling over high heat. Sprinkle the drained wood chips over the coals or use a wood-chip smoker box on the gas grill. Replace the grill grate and lightly oil it.
• Remove the chicken from the brine and discard the brine. Place the chicken, breast side up, on the cool side of the grill. Cover the grill and cook the chicken until an instant-read thermometer inserted in the thickest part of the breast, away from the bone, registers 160°F, about 1 1/4 hours. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 minutes before carving it. Grill the apples while the bird rests.
• Peel and core the apples and quarter each apple lengthwise. Toss the apples with the 2 teaspoons oil to coat. Place the apples on the hot side of the grill and cook, turning occasionally, until seared with grill marks on all sides and tender-crisp, about 5 to 10 minutes. Transfer to a warmed serving bowl. Add the 2 teaspoons chopped sage and the butter to the apples and toss to coat. Season with kosher salt and pepper.
• Arrange the apples on the platter around the chicken. Carve the chicken and serve immediately. Serves 4.

VIRTUE CIDER MICHIGAN APPLE AND SAGE ROASTED CHICKEN

Steps:

• Preheat oven to 450 degrees F
• Combine butter and sage in a small saucepan over medium heat until butter is melted
• Rinse the chicken and remove giblets, trim excess fat and dry completely
• Place chicken in roasting pan, season with salt and pepper; brush all over with melted sage butter (including cavity)
• Stuff cavity with apple, smashed garlic, onion and celery. Tie chicken with twine to close the cavity
• Add 1 can of Virtue Cider Michigan Apple to the base of the roasting pan and place in oven
• Roast for 1 hour, basting with butter, natural juices and cider every 15 minutes
• Remove the chicken from oven after reaching 160 degrees F, rest in the pan for 7-10 minutes, gently covered with aluminum foil