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Crisp Apple Cider Can Chicken

Angry Orchard Crisp Apple, which balances natural apple sweetness with a subtle dryness, not only keeps the chicken juicy as it cooks, but also envelops it with a refreshing, fruit-forward taste.

Serves 3-4 Adults


  • 2 12 oz Cans Angry Orchard Crisp Apple, room temperature
  • 1 roasting chicken, approximately 4-5lbs
  • 2 Tablespoons kosher salt
  • 1 Tablespoon sugar
  • 2 Tablespoons chopped fresh herbs
  • 3 Cloves garlic, finely chopped
  • 2 oz olive oil
  • Pepper, to taste


  1. The day before, brine the chicken: Dissolve 1 Tablespoon kosher salt and 1 Tablespoon sugar in one can of Angry Orchard Crisp Apple. Mix in 1 Tablespoon chopped herbs and 1 clove chopped garlic. Submerge chicken in brine overnight, adding water (or cider) if necessary.
  2. Pre-heat oven to 300 degrees, or light a grill and set to low heat.
  3. Remove chicken from brine, rinse thoroughly and pat dry.
  4. In a small bowl, whisk together 4 ounces of Angry Orchard Crisp Apple, remaining herbs (whatever you can get your hands on, thyme, sage, rosemary, etc.), remaining garlic, and olive oil.
  5. Rub dressing all over chicken, and season liberally with remaining salt and pepper.
  6. Stand chicken straight up and nestle firmly on top of can; the chicken should remain vertical.
  7. Place chicken in a wide roasting pan or directly on the grill, and cook until the juices run clear and chicken is cooked through, approx.. 30-40 minutes. Cooking times will vary based on heat and method.
  8. Remove chicken from the oven and let rest for 10 minutes. Carefully remove the can of cider, and serve.