Roast Pork Loin or Chicken with Apples, Onions and Potatoes

To brine the roast or chicken, bring 1 quart of cider and 1 quart of water to a boil with the salt, light brown sugar, peppercorns and bay. Dissolve salt and sugar then remove from heat and add lemon juice. Add an equal amount of ice to liquid to quick-cool the brine. 

Place pork loin or chicken(s) in a 2-gallon bag plastic food storage bag with a zip top, add the brine and close the bag, letting out any excess air. Store in the lowest part of the refrigerator overnight or up to 2 days.

Preheat oven to 400°F. Remove roast or chicken from the brine and pat dry; dress with half the thyme, sage, lemon zest, salt, pepper and olive oil. 
 
In the roasting pan, add the potatoes and cook until light brown, 15-20 minutes, remove the pan from the oven. Turn the oven down to 375°F. Add apples, celery and onions with oil, salt, pepper and remaining thyme to the pan. Add cider and stock.  Top with pork or chicken and roast about 1 hour until the pork reaches an internal temperature of 145°F, the chicken 165°F.
 
Remove pork or chicken from the oven and place on a cutting board to rest. To make the gravy, melt the butter in a saucepot over medium-high heat along with any of the pan drippings. Add flour, cook a minute or two then add cider and stock. Cook to thicken then add Worcestershire, pepper and salt, to taste.

Slice roast or carve chicken and serve with apples and potatoes, and plenty of gravy over everything.