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Instructions

• Add water, salt, black pepper, apple cider and bay leaf in a saucepan. Allow the mixture to boil.
• Remove the mixture from the heat and keep it aside to cool down. Rinse chicken with cold water and then remove excess fat.
• Pour brine into a plastic bag. Add chicken into it and seal it completely. Refrigerate for at least an hour while turning it occasionally.
• Set the oven temperature to 400 degrees Fahrenheit / 200 degrees Celsius.
• Add 2 cups of apple cider in a pan and heat it over medium heat. Cook until cider has thickened and reduced to about ¼ cup. Keep it aside.
• Remove chicken from bag and discard brine. Use paper towels to pat chicken dry. Now place garlic, parsley and onion halves into chicken cavity.
• Tie chicken legs and place the chicken on a pan. Now bake the chicken in the oven at the set temperature for at least an hour and a half.
• Remove chicken from the oven. Now carefully remove the chicken skin. Place the chicken in the cider solution and then return it to the oven (at the set temperature) for another 10 minutes.
• Remove the chicken from the oven and again keep it in the cider solution for a few seconds. Transfer the chicken on to a plate.
• Place a plastic bag inside a 2-cup glass measure and pour drippings into bag. Keep it aside for at least 10 minutes. Seal the bag and drain drippings into a bowl. Remove fat and serve with the chicken.