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1
Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves.
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2
Remove from heat; cool completely.
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3
Remove and discard giblets and neck from chicken.
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4
Rinse chicken with cold water; pat dry.
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5
Trim excess fat.
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6
Pour brine into a 2-gallon zip-top plastic bag.
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7
Add chicken; seal.
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8
Refrigerate 8 hours or overnight, turning the bag occasionally.
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9
Preheat oven to 400F.
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10
Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
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11
Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes).
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12
Set aside.
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13
Remove chicken from bag; discard brine.
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14
Pack chicken dry with paper towels.
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15
Place the onion halves, parsley, and garlic into cavity.
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16
Lift wing tips up and over back; tuck under chicken.
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17
Tie legs.
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18
Place chicken on rack of a broiler pan.
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19
Bake at 400F for 1 hour and 30 minutes or until thermometer register 175F Remove from oven (do not turn oven off).
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20
Carefully remove and discard skin.
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21
Baste chicken with half of the reduced cider; return to 400F oven for 10 minutes.
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22
Remove from oven; baste with remaining cider reduction.
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23
Transfer chicken to platter.
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24
Place a zip-top plastic bag inside a 2-cup glass measure.
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25
Pour drippings into bag; let stand 10 minutes (fat will rice to the top).
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26
Seal bag; carefully snip off 1 bottom corner of bag.
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27
Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.
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28
Serve jus over chicken.
