Cider Braised Chicken
Whole spatchcocked chicken braised in apple cider until tender. Perfect for late summer to fall dinners.
Equipment
- Cutting board
- Knife
- Poultry sheers
- Roasting pan
Ingredients
- 1 medium onion sliced
- 1 plantain chopped
- 2 Russet potatoes chopped
- 1 whole chicken spatchcocked
- 1 bottle hard cider
- 2 tsp salt
Instructions
- Preheat Oven to 400 degrees F
- In the roasting pan, add onions, potatoes, plantains and add cider.
- Add the roasting pan to the oven and braise for 30 minutes.
- Spatchcock the chicken and season with salt then set aside.
- Add chicken to the roasting pan.
- Cook uncovered for 1 hour and 30 minutes or until the chicken has reached an internal temperature of 165 degrees F. Baste every 30 minutes.
- Once done, remove to a cutting board and rest 5-10 minutes before carving.
- Serve with braised onions, potatoes and plantains.