Friday, February 15, 2013

Lemon Tea Brined Slow Roasted Chicken

I love chicken that is slow roasted on low's my "go to" recipe.  I picked up a small 3 pounder the other day and decided to brine it with tea and lemon before roasting.  It was sweet and succulent and the two of us almost finished it off in one sitting!


4 cups water
4 black tea bags (I used an English breakfast tea)
3 slices lemon peel about 3 x 1 inch long each
1 Tbl salt
1/2 cup granulated sugar
Juice of a medium lemon
1  3# whole chicken

Bring the water up to a boil and add the tea bags and lemon peel.  Turn off the heat, cover the pot and let the tea steep for 10 minutes.
Stir in the sugar and salt and then let the mixture cool to room temperature. Stir in the lemon juice.
Place the chicken in a gallon size zippered freezer bag and pour the tea in. Place the bag on a sided dish and place in the fridge for about 24 hours. Occasionally turn the chicken to distribute the tea.


The brined chicken
1 black tea bag
4 large garlic cloves, halved
Jui of one medium lemon
1 Tbl extra virgin olive oil
1 Tbl sea salt
1 tsp white pepper
1/8 tsp cayenne pepper
1 tsp granulated garlic

Remove the chicken from the tea brine and pat dry inside and out with paper toweling.  Place the garlic cloves and the tea bag (sans any tag) into the chicken's cavity.  Tie the chicken's legs, tuck the wings under the chicken and place, breast side up in a 9 x 13 inch roasting/baking pan.
Rub the lemon juice all over the skin of the chicken and then rub in the olive oil.  Combine the salt, pepper, cayenne and garlic and pat the mixture all over the bird.
Roast in a pre heated 250F oven for about 3 hours.  After the first hour of roasting, start basting occasionally by tipping the pan to release the juices from the cavity.  Do this about every half hour.
After the slow roasting time, raise the oven temp to 375F and continue to roast for about 15 minutes.  let rest about 15 minutes before serving.

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