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Step 1

In Dutch oven combine 3 c apple cider, 1 sliced medium onion, 1 sliced medium lemon, 4 fresh rosemary sprigs, 1/3 c kosher salt, 1/4 c packed brown sugar, 4 minced garlic cloves, 1 bay leaf, 1 tsp whole pepper corns. Bring to a boil and cook until salt and sugar are disolved. Off the hea and stir in 2 c cold water and cool brine to room temperature. When cool, add brine to 10 (about 3 3/4 lbs) bone in chicken thighs. Refrigerate 2 hours. Grease a roasting pan and add chicken. Bake at 400 uncovered for 40 minutes. Then combine 1 tsp dried crushed rosemary with 1/4 c packed brown sugar, 1 tbs olive oil and 1/4 tsp pepper and sprinkle over chicken. Bake 15-25 minutes longer. WE TRIED THIS 1/13 AND IT WAS VERY GOOD, TOOK LONGER TO BAKE THROUGH.


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