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1
In a saucepan, simmer apple cider with mulling spices, about 20 minutes. Remove from heat and cool at least 15 mintues.
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2
Strain the spices out of the cider and separate out 2 cups. Set aside for later.
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3
Add a handful of ice cubes to the 4 cups remaining cider.
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4
Wash the chicken and place it in a large ziplock bag. Pour the 4 cups cooled brine over and seal the bag. Place the chicken in the bag in a baking pan. Refrigerate and let it marinate for 4 to 8 hours. If you can turn the chicken at least once during that time it would be best.
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5
In a saucepan, heat the olive oil over a medium heat. Cook the onions until tender, about 5 minutes. Add garlic, jalapeno and ginger and cook another minute.
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6
Add one cup reserved cider, apples, tangerine, brown sugar and cider vinegar.
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7
Reduce to simmer for about 30 minutes or until apples are soft. Season with salt and pepper. Refrigerate.
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8
Four to eight hours later, when you are ready to roast your chicken, preheat the oven to 425 degrees.
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9
In a small saucepan, heat remaining cup of spiced cider. Pour heated cider into a coffee cup and add 1 jigger gold rum. Add cinnamon stick and enjoy sipping while you prepare the chicken.
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10
Drain the chicken and pat dry. Smear butter all over the chicken, and season with salt, pepper and grated nutmeg.
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11
Place chicken, breast side up on an oiled baking rack or in a buttered roasting pan.
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12
Place in the oven and roast for 15 minutes. Lower the heat to 350 and continue roasting for 50 - 55 minutes or until thermometer inserted into the thickest part of the thigh reads 180. If you don't have a thermometer, pierce the thigh and if the juices run clear, it's done.
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13
If the chicken starts to get too brown, place foil loosely over the chicken.
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14
Remove from the oven and let the chicken rest for about 5 minutes. Serve with the apple tangerine chutney.
