Stock-and-Cider-Brined Chicken Over Stuffing

Preparation

1. Step 1

   Make the brine: Melt 3 tablespoons of the butter in a 10-inch cast-iron skillet or similar pan over medium-low heat. Add onion, celery and carrots, ½ teaspoon of the salt and the pepper. Cook, stirring occasionally, until the vegetables are all tender, about 20 minutes. Transfer to a plate, and cool to room temperature in freezer.

2. Step 2

   While the vegetables cool, cut the bread into ¾-inch cubes and spread into a single layer on a baking sheet. Allow to dry out overnight.

3. Step 3

   Combine the stock and cider in a large measuring cup and pour 1½ cups of the mixture into a plastic gallon-size zipper bag. Add vegetables, remaining salt, prunes, vinegar and chicken thighs. Seal bag, and massage everything around to dissolve salt and combine. Refrigerate 8 hours or overnight. Cover and refrigerate remaining stock-cider mixture.

4. Step 4

   To cook the chicken: Allow chicken to come to room temperature. Heat oven to 400. Scraping off brine and vegetables, remove chicken from bag, and set aside. Place brine with vegetables and remaining stock-cider mixture in a 10-inch cast-iron skillet or similar pan, and bring to a boil.

5. Step 5

   In a large bowl, combine cubed bread, vegetables and liquid, sage, parsley, thyme and greens, if using. Return pan to low heat, and add remaining 3 tablespoons butter to melt. Pack stuffing mixture into pan, and lay chicken thighs on top. Place pan onto a rimmed baking sheet to catch any overflow, and bake on lower rack for 50 to 55 minutes until chicken and stuffing are golden brown.

6. Step 6

   Allow to cool for 10 minutes before serving.