Lapsang Souchong Tea Brined Chicken – Daring Cooks

I’m so extremely excited to be accepted as a Daring Cook and a Daring Baker from The Daring Kitchen! Today is the reveal date of my first challenge as a Daring Cook, cooking with Tea. Already I’ve seen some really amazing recipes. I wish I had more time to focus on what I was doing this month (two dinner parties have taken up most of my time outside of office hours!) but the days kept coming and going and as today got closer and closer I knew I had to meet my challenge. 😉

So let me start with the thought process I was having…Tea infused turkey dinner…a Thanksgiving meal that incorporated tea. If you saw my mini oven you’d know that a full turkey just would not make it in, would probably get stuck on it’s way in. 🙂 So I figured a chicken would do just fine in it’s place. The recipe I found called for Chai tea, I’m not a huge fan of Chai so I decided to go with a black tea that gave a smokey flavor, Lapsang Souchong Tea by Twinings was the winner.

Incredible recipe, the flavors soaked right into the chicken, I didn’t have to season it additionally at all. If I were going to change anything, I would have remembered to rub the outside of the chicken with butter and maybe put a few pats of butter inside the skin to create a nice, crispy outside. That would have made this chicken perfect! Other than that the meat was so extremely tender and juicy, including the breast. I may have to tea brine my chicken every time I make it now!

As a side note I also used Blueberry Tea in my Kale, Sausage & Apple Stuffing. The aroma was incredible but there is no real recipe for that. What you do is just replace the chicken broth or half it and replace the remainder with your choice of tea!  Such a great and simple idea to add some extra flavor to the dish.

Lapsang Souchong Tea Brined Chicken
adapted from the Mighty Leaf Blog 


3 Twinings Lapsang Souchong tea bags
1 quart + 1 cup water
1/3 cup + 2 tablespoons kosher salt
1/4 cup + 1 teaspoon dark brown sugar
(for brining 3-4lb chicken)


Bring water to boil in a large pot. Remove from the heat. Add the Tea Pouches and steep for about 20 minutes. Remove the Tea Pouches and add the sugar and salt. Stir until both are dissolved. Cool the liquid.

Submerge the chicken in the tea brine (I used a big freezer bag – worked perfectly). Refrigerate overnight.

Drain the chicken and pat it dry. Stuff with your tea infused stuffing (sticking with the theme here ;)). Tie the legs together. Brush with oil or butter and roast for about 1-2 hours or until the thermometer registers an internal temperature of 165 degrees.

Let it rest at least 10 minutes or more before carving. Serve w/ your favorite sides.

*BONUS* Lapsang Souchong Tea brined Chicken Salad Sandwich

An added bonus of making the tea brined chicken was the leftovers! It made the most amazing chicken salad. Since my handsome man and myself aren’t huge fans of celery I substituted it out with some torn kale. A-maz-ing. Mix with a little mayo, a tablespoon or more of dijon mustard, salt, pepper & your kale and you’ve got yourself an awesomely delicious lunch!

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12 Responses to “Lapsang Souchong Tea Brined Chicken – Daring Cooks”

  1. November 16, 2011 at 6:33 pm #

    Wow, both the chicken and chicken salad look wonderful! Congrats on joining both the Daring Cooks and Daring Bakers! I’m been part of the Daring Bakers, but couldn’t work in this month’s challenge….I can’t wait to see our December assignment 🙂

  2. November 15, 2011 at 6:19 pm #

    That’s sounds awesome, wondering if that would be as successful with Turkey……

  3. November 15, 2011 at 2:55 pm #

    The leftovers chicken sandwich sounds fantastic! Brilliant first challenge!

  4. November 15, 2011 at 5:56 am #

    Both of these dishes look delicious. I love how you used the leftovers in the sandwich and the original creative dish with the tea is inspiring. Great post for Daring Kitchen…now to go see how much tea I have in my pantry…

  5. November 15, 2011 at 12:33 am #

    This looks fantastic! I like two things in particular….that you used a chicken and that you made chicken salad with it.

    KALE!! You are Brilliant!

  6. November 14, 2011 at 11:55 pm #

    This is fantastic. Great job on this.

  7. gina
    November 14, 2011 at 9:25 pm #

    Wow! Never thought about using tea – and I have sooo many incredible flavored teas!! Do you have the recipe for the kale, sausage and apple stuffing? That sounds really good too!

  8. November 14, 2011 at 7:07 pm #

    I don’t know why I said turkey 🙂 I mean chicken looks wonderful 🙂

  9. November 14, 2011 at 7:06 pm #

    Welcome! This was my first challenge as well! I had a wonderful time! The turkey looks amazing, I could lick the screen!

    Come see me at

  10. November 14, 2011 at 6:35 pm #

    Your dishes look d’lish, and kale is a terrific addition to a chicken sandwich. Now I can’t wait to browse through your archives.

  11. November 14, 2011 at 5:40 pm #

    I love briningg both poultry and pork and have never thought to flavor the liquid with tea. I will try this or a variation in the near future. I too love sandwich leftovers

  12. November 14, 2011 at 1:42 pm #

    Welcome to the Daring Kitchen. 🙂 Your Lapsang Souchong chicken looks delicious! What a fantastic way of adding a bit of smokiness to a dish. I always found it a bit too smoky to drink, but I’d love to try it as a flavouring. Oh, and that sandwich must have been amazing. Sometimes I think I like leftover sandwiches better than the actual meal.