Tea Jennys Wonderful Roast Chicken Recipes

BLACK TEA BRINED CHICKEN

Steps:

• Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours.
• Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
• Preheat oven to 425 degrees F.
• Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
• Slice the chicken onto a platter and serve immediately with the warm gravy.

WONDERFUL ROASTED CHICKEN

Steps:

• Combine chickens in bowl with paprika, garlic, seeds, coriander, shallots, chutney and oil. mix well. cover, refridgerate overnight. (Or at least 4 hours).
• Place chickens on wire rack over baking dish. Bake, uncovered, in hot oven (around 450) about 30 minutes or until chicken is tender. Brish sevral times with marinade during cooking. Serve chickens over watercress leaves if desired. Drizzle with vinaigrette.
• VINAIGRETTE: combine all ing. in jar. shake.

TEA JENNY'S WONDERFUL ROAST CHICKEN

Steps:

• Bring the water to a boil.
• Add the tea leaves and allow to infuse for 3 minutes.
• Strain the liquid through a fine-meshed sieve into a bowl and return to the saucepan.
• Add the ginger, garlic, and vegetable stock, and return the liquid to a boil.
• Remove from the heat, discard the solids through a sieve, and reserve the liquid.
• Preheat the oven to 450°F.
• Salt and pepper the chicken inside and out.
• Place the chicken into a roasting pan, pour about ½ cup of the brewed tea over it and roast until the juices run clear, basting with tea mixture every 20 minutes or so.
• When it is done, skim the fat from the liquid in the pan.
• Remove the chicken to a cutting board, carve into 8 pieces, and place on a platter to keep warm.
• Reduce the basting liquid to coating consistency, adjusting the seasoning as desired (this dish tastes great with a generous addition of pepper).
• Add sugar to taste.
• Strain the sauce in the roasting pan through a fine-meshed sieve and place in a heated sauceboat.
• Serve immediately.