Beer Brined Chicken With Giblet Gravy

• 4 c. apple cider
• 1 c. packed brown sugar
• 1 c. kosher salt
• 2 Tbsp. black peppercorns
• 1 tsp. juniper berries
• 2 bay leaves
• 1 cinnamon stick
• 1/2 tsp. whole cloves
• 8 c. dark beer
• 1 (4 to 5 pound) roasting chicken, well rinsed and patted dry
• Giblets, reserved and chopped
• 1 1/2 c. diced yellow onions
• 3/4 c. diced celery
• 3/4 c. diced carrots
• 3 cloves garlic, peeled and smashed
• 4 Tbsp. unsalted butter
• 4 tsp. Essence, recipe follows
• 2 tsp. olive oil
• 4 tsp. all-purpose flour
• 1/4 c. dry white wine
• 1 1/2 c. chicken stock, or chicken broth
• 1 tsp. chopped sage
• 1 Tbsp. chopped fresh parsley

1. Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt.
2. Combine the mixture with the beer in a plastic container. Place the chicken in the brine and, if necessary, weigh down with a heavy dinner plate to completely submerge. Cover with plastic wrap and refrigerate for 24 hours.

apple cider, brown sugar, kosher salt, black peppercorns, juniper berries, bay leaves, cinnamon, whole cloves, dark beer, roasting chicken, yellow onions, celery, carrots, garlic, unsalted butter, olive oil, allpurpose flour, white wine, chicken stock, sage, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7536 (may not work)