In a large pot, combine 2 liters of water, 4 cups of apple cider, kosher salt, brown sugar, thyme, and peppercorns. Heat over medium heat, stirring until dissolved for about 5-7 minutes. Cool by adding 1 liter of ice water.

Submerge your roaster chicken breast-side down into the cooled brine, ensuring it is fully covered. Cover and refrigerate for 12 to 24 hours.

After brining, remove the chicken from the brine and pat it dry with paper towels. Let it air dry at room temperature for about 1 hour.

Mix softened butter with chopped thyme, sage, orange zest, and a pinch of pepper until well combined.

Preheat oven to 350°F (175°C). Drizzle olive oil in a roasting pan. Layer with sliced onion, orange slices, garlic, and herbs.

Place the chicken on a rack in the prepared pan. Rub compound butter over the chicken, stuff cavity with half an orange and fresh herbs.

Pour 1 cup of apple cider into the pan. Roast for about 1 hour, monitoring for browning.

After 1 hour, add halved Gala apples around the chicken and brush with melted butter. Roast for an additional 30-45 minutes, until chicken is browned and reaches 165°F.

Simmer remaining apple cider in a saucepan until reduced by half, about 10-15 minutes. Stir in maple syrup and butter to create a glaze.

Brush the chicken with the reduction glaze and return to the oven for another 10-15 minutes to caramelize.

Transfer pan juices to a measuring cup, strain solids. Create a roux in an empty roasting pan with fat and flour. Gradually add strained juices until thickened.

Carve the roasted chicken, arrange on a platter with apples, and drizzle gravy.