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1
Brine the bird: In a small nonreactive saucepan over medium heat, combine the cider, table salt, the 2 Tbs.
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2
chopped sage, the rosemary, peppercorns and bay leaf and bring to a boil, stirring to dissolve the salt.
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3
Pour the brine mixture into a large, deep nonreactive bowl and let cool slightly.
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4
Stir in the ice water.
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5
Add the chicken, submerging it completely.
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6
Cover and refrigerate for at least 4 to 6 hours.
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7
Soak the wood chips in cold water to cover for at least 30 minutes or up to 2 hours.
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8
Drain the wood chips before using.
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9
Prepare a grill for indirect grilling over high heat.
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10
Sprinkle the drained wood chips over the coals or use a wood-chip smoker box on the gas grill.
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11
Replace the grill grate and lightly oil it.
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12
Remove the chicken from the brine and discard the brine.
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13
Place the chicken, breast side up, on the cool side of the grill.
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14
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 160F, about 1 1/4 hours.
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15
Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 minutes before carving it.
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16
Grill the apples while the bird rests.
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17
Peel and core the apples and quarter each apple lengthwise.
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18
Toss the apples with the 2 teaspoons oil to coat.
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19
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.
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20
Transfer to a warmed serving bowl.
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21
Add the 2 teaspoons chopped sage and the butter to the apples and toss to coat.
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22
Season with kosher salt and pepper.
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23
Arrange the apples on the platter around the chicken.
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24
Carve the chicken and serve immediately.
