Subj : Aussie Pub Grub - 04
To   : All
From : Dave Drum
Date : Tue Mar 14 2023 04:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tea Brined Roasted Chicken
 Categories: Poultry, Citrus, Herbs
      Yield: 4 servings
 
      1    Litre (4 c) water
    1/2 c  (30 g) Russian caravan tea
           - leaves
    1/2 c  (175 g) honey
    1/2 c  (110 g) granulated sugar
      2    Lemons; 1 sliced, 1 whole
    1/3 c  (40 g) sea salt flakes
      1 bn Fresh sage
1 13/16 kg (4 lb) whole chicken
      1 tb Olive oil
 
  Place the water and tea leaves in a saucepan over high
  heat; bring to the boil. Remove from the heat; stand
  until cooled completely. Strain; discard leaves.
  
  Stir the honey, sugar, sliced lemon and salt flakes
  through the tea mixture until well combined.
  
  Place a large sealable bag in a large bowl; add half the
  sage and chicken, breast-side down. Carefully pour the
  tea mixture over the chicken and seal the bag, removing
  all the air. Refrigerate for 8 hours or overnight,
  rotating three times.
  
  Set oven @ 180ºC/360ºF.
  
  Remove chicken from brine (discard brine); pat dry with
  paper towel. Place in a large roasting pan. Stuff
  remaining sage and whole lemon into the chicken; truss
  the legs with kitchen string. Drizzle over olive oil and
  season with salt and pepper. Roast for 1 1/4 hours or
  until the juices run clear when the thickest part of a
  thigh is pierced. (Cover the parts of the chicken that
  brown faster with foil.)
  
  RECIPE FROM: https://www.womensweeklyfood.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Some people don't just have a screw loose. Their whole toolboz is missing.
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