Top Review by Titanium Chef
This is definitely "wonderful". The chicken came out moist and the sauce was terrific. In fact, we ate the majority of the chicken before it ever made it to the table. Thanks Miller, we're really glad you posted this one. We will make it over and over.
- 2 -3 lbs whole roasting chickens, well washed and drained
- 1 quart water
- 1⁄2 cup darjeeling tea leaves or 1⁄2 cup english breakfast tea leaves
- 2 inches gingerroot, peeled and sliced
- 6 cloves garlic, peeled and crushed
- 8 fluid ounces vegetable stock or 8 fluid ounces chicken stock
- olive oil, to coat roasting pan and to brush on chicken before roasting
- fresh ground black pepper
- 1 teaspoon turbinado sugar, to taste (raw sugar)
Directions See How It's Made
- 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.