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!