Cold-Brew Brined Chicken with Maple Cascara Glaze
Pasture-raised bird steeped in coffee-cherry brine and kissed with smoky cascara syrup for a sweet-savory Pacific Northwest glow. This dish layers com...
4-6 servings
Pacific Northwest Contemporary Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
19 views
Ingredients
🥬
6 cloves
Garlic
smashed
🥩
1 3.5-4 lb
Pasture-raised whole chicken
Air-chilled preferred, giblets removed
🥛
2 tablespoons
Unsalted butter
🍎
6 pieces
Juniper berries
lightly crushed
🍎
1/4 cup
Dried cascara (coffee cherry)
coarsely ground
💧
4 cups
Cold water
🍎
2 tablespoons
Apple cider vinegar
💧
2 cups
Cold-brew coffee concentrate
unsweetened, medium-dark roast
🌶️
1/2 cup
Kosher salt
🌶️
4 sprigs
Fresh thyme
📦
1/2 cup
Pure maple syrup
Grade A dark robust
🥬
1 tablespoon
Black peppercorns
cracked
📦
2 pieces
Bay leaves
💧
1 tablespoon
Soy sauce
low-sodium
🫒
2 tablespoons
Olive oil
📦
1/4 cup
Light brown sugar
packed
🌶️
1 teaspoon
Flaky sea salt
for finishing
🌶️
1 teaspoon
Fresh thyme leaves
stripped from stems
🌶️
1/2 teaspoon
Smoked paprika
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Begin the brine by combining cold-brew coffee concentrate, kosher salt, and light brown sugar in a medium saucepan. Heat over medium just until the salt and sugar dissolve completely—avoid boiling to preserve the coffee's delicate aromatics. Remove from heat and stir in dried cascara, black peppercorns, juniper berries, bay leaves, fresh thyme, and garlic. Let this mixture steep for 10 minutes to extract the cascara's fruity-chocolate notes.
Step 2
Strain the brine through a fine-mesh sieve into a large container, pressing gently on the solids to extract maximum flavor. Stir in cold water to cool the brine completely to room temperature. This temperature control is critical—warm brine will begin cooking the chicken prematurely and create a mushy texture.
Step 3
Submerge the pasture-raised whole chicken breast-side down in the brine, ensuring it's completely covered. If necessary, weight it down with a plate. Refrigerate for 8-12 hours, never exceeding 12 hours or the proteins will over-tenderize. The coffee's natural acidity and cascara's tannins will penetrate deeply, creating an incredibly juicy bird with subtle complexity.
Step 4
Remove the chicken from the brine and rinse under cold water. Pat absolutely dry with paper towels, inside and out. Air-dry on a rack in the refrigerator for 2 hours minimum—this crucial step creates the paper-thin skin that will shatter like glass when roasted.
Step 5
While the chicken dries, craft the maple cascara glaze by combining pure maple syrup, apple cider vinegar, soy sauce, and smoked paprika in a small saucepan. Simmer over medium-low heat for 8-10 minutes until reduced by one-third and syrupy enough to coat the back of a spoon. The glaze should read 220°F on a candy thermometer—this temperature ensures proper sheen and adherence without burning during the final caramelization.
Step 6
Preheat the oven to 425°F with a cast-iron skillet or heavy roasting pan inside. This screaming-hot vessel creates immediate skin crisping. Rub the air-dried chicken with olive oil, then season lightly with additional kosher salt. Truss the legs with kitchen twine for even cooking.
Step 7
Place the chicken breast-side up in the preheated pan—it should sizzle aggressively. Roast for 20 minutes to establish color. Reduce heat to 375°F and continue roasting for 45-55 minutes more, basting with the pan juices every 15 minutes. The chicken is done when the thickest part of the thigh registers 165°F and the juices run clear.
Step 8
During the final 10 minutes of roasting, brush the chicken generously with the maple cascara glaze every 3 minutes. This layering technique builds a glossy, candy-like coating that balances the coffee's bitter notes with maple's sweetness. Watch carefully—the high sugar content can burn quickly.
Step 9
Transfer the glazed chicken to a cutting board and tent loosely with foil. Rest for 15 minutes to allow juices to redistribute—the residual heat will continue cooking the meat to perfect doneness. While resting, pour the pan juices into a small saucepan, skim excess fat, and whisk in unsalted butter and fresh thyme leaves for a luxurious finishing sauce.
Step 10
Carve the chicken tableside for maximum drama, serving with the cascara-thyme jus drizzled over and around. Finish with a final dusting of flaky sea salt to make the maple flavors pop against the coffee-brined meat.
✨Chef's Tips
- ★Temperature discipline separates restaurant results from home cooking: keep your brine between 34-38°F throughout the process, and never let the chicken sit at room temperature for more than 30 minutes total. This prevents bacterial growth while ensuring even cooking.
- ★The cascara glaze is your flavor amplifier—reduce it to exactly 220°F for the perfect consistency. Too thin and it'll run off the chicken; too thick and it'll burn. Use an instant-read thermometer for precision, tilting the pan to pool the glaze for accurate readings.
- ★Achieve picture-perfect presentation by cutting the chicken at the table. Remove the wishbone before roasting for cleaner breast carving. Slice on the bias against the grain, revealing the coffee-tinted meat with its subtle pink smoke ring from the cascara.
- ★Transform leftover chicken into tomorrow's star: shred the meat and fold into a chicory salad with candied walnuts and the remaining glaze as dressing. The coffee notes pair brilliantly with bitter greens and the maple echoes autumn flavors.
- ★Professional timing hack: Start the brine before bedtime, air-dry the chicken while you work, then glaze and roast for a weeknight dinner that tastes like weekend effort. The 15-minute rest period is non-negotiable—use this time to warm plates and open wine.
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