Ingredients

The following ingredients have 4 Servings
  • 1 bottle (12 fl. oz.) hard apple cider 
  • 1/2 cup table salt  
  • 2 Tbs. plus 2 tsp. chopped fresh sage 
  • 2 Tbs. chopped fresh rosemary 
  • 1 tsp. peppercorns 
  • 1 bay leaf 
  • 6 1/2 cups ice water 
  • 1 whole chicken, about 4 lb.  
  • 1 cup apple-wood or hickory chips  
  • Canola oil for grilling, plus 2 tsp. 
  • 2 Golden Delicious apples  
  • 1 Tbs. unsalted butter, at room temperature 
  • Kosher salt and freshly ground pepper, to taste 

Instruction

  • In a small nonreactive saucepan over medium heat, combine the cider, table salt, the 2 Tbs. chopped sage, the rosemary, peppercorns and bay leaf and bring to a boil, stirring to dissolve the salt. Pour the brine mixture into a large, deep nonreactive bowl and let cool slightly. Stir in the ice water. Add the chicken, submerging it completely. Cover and refrigerate for at least 4 hours or up to 6 hours.
  • 
In a bowl, soak the wood chips in cold water to cover for at least 30 minutes or up to 2 hours. Drain the wood chips.

  • Prepare a grill for indirect grilling over high heat. Sprinkle the drained wood chips over the coals or use a wood-chip smoker box on the gas grill. Replace the grill grate and lightly oil it. 

  • Remove the chicken from the brine; discard the brine. Place the chicken, breast side up, on the cool side of the grill. 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 160°F, about 1 1/4 hours. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 minutes. 

  • Peel and core the apples and quarter each apple lengthwise. In a bowl, toss the apples with the 2 tsp. oil to coat. 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 minutes. Transfer to a warmed serving bowl. Add the 2 tsp. chopped sage and the butter to the apples and toss to coat. Season with kosher salt and pepper.
  • 
Arrange the apples on the platter around the chicken. Carve the chicken and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma <i>New Flavors for Chicken</i>, by Rick Rodgers (Oxmoor House, 2008).