Smoky Tea-Brined Chicken
Looking for a new way to enjoy chicken? Use tea! This chicken recipe calls for a specific black tea called lapsang souchong. This tea comes from the Fujian province of China and is famous for its smoky flavor and aroma.
- 12 cups water
- 1 3 - 4 pound chicken, not kosher (which is already brined)
- 1 cup lapsang tea leaves
- 2 smashed garlic cloves (peel and smash with the side of a knife)
- 1 tablespoon 5-spice powder
- 1 tablespoon kosher salt
- 1 tablespoon peppercorns
- Rind of 1/2 lemon
- Rind of 1/2 orange
- Combine all the ingredients, except for the chicken, in a large pot. Bring to a boil.
- Once the mixture boils, let it cool completely. This is your brine.
- Put the chicken into a large Ziploc bag and pour as much of the cooled brine into the bag as possible. You'll have a bit of brine left, so discard that.
- Place the bag with the chicken into a large bowl and refrigerate for 24 hours. After 24 hours, remove the chicken from the bag and discard the bag with the brine.
- Preheat the oven to 425 degrees F.
- Place the chicken into a roasting pan and roast for 55-60 minutes.
- Let the chicken rest for 10 minutes, slice and serve. The pan drippings are amazing too.
- Recipe provided by Abby Langer, R.D.
Per serving: 563 kcal cal., 18 g fat (4 g sat. fat), 740 mg sodium, 0 g fiber, 0 g sugar, 94 g pro.. Percent Daily Values are based on a 2,000 calorie diet