Beer Brined Chicken With Giblet Gravy - cooking recipe

Ingredients

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

Preparation

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.
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.