Tea Jenny's Wonderful Roast Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- salt
- fresh ground black pepper
- 1 teaspoon turbinado sugar, to taste (raw sugar)
directions
- 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.
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Reviews
-
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. -
all I have to say is WOW! wonderfully moist and the extra pepper gives it just the right flavor. This recipe is now on my familys top list =) -
This chicken was so moist and delicious, with a unique tasting dark gravy. We literally found ourselves licking out fingers clean to get every last drop. Wonderful! Note: I did alter the cooking temp somewhat - I cooked the chicken, breast side down,at the sugested high temp for the first 40 minutes, then flipped the chicken over and reduced the temp to 350 F and cooked it until it was falling off the bone (just under an hour). -
what an unusual way to prepare chicken! i wasn't sure it was going to come out, as i tasted the mixture before cooking the chicken and it was bitter. i did use loose darjeeling tea, and pretty much followed the recipe. i used lemon pepper in place of regular pepper, after all, tea and lemon are a natural combo! the end result isn't at all what you'd expect. if i were tasting this blind, i would have said that there was balsamic vinegar in the sauce. i didn't taste the tea or the bitterness, just a yummy sauce. basting with this mixture also seemed to help the skin crisp up nicely. definitely will make this again!
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I loved the gravy (I added flour to make gravy). I cheated on the tea. I used 9 sachets of a peach black tea. I was disappointed to find no fresh ginger in the pantry so I just put a pinch of powdered. The chicken was moist but could have used some more salt. Could salt be added to the basting liquid? DH said 5+ stars and he's hard to please. WARNING: anyone sensitive to caffeine should find decaf tea for this recipe. I was up ALL night after eating it!
Tweaks
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what an unusual way to prepare chicken! i wasn't sure it was going to come out, as i tasted the mixture before cooking the chicken and it was bitter. i did use loose darjeeling tea, and pretty much followed the recipe. i used lemon pepper in place of regular pepper, after all, tea and lemon are a natural combo! the end result isn't at all what you'd expect. if i were tasting this blind, i would have said that there was balsamic vinegar in the sauce. i didn't taste the tea or the bitterness, just a yummy sauce. basting with this mixture also seemed to help the skin crisp up nicely. definitely will make this again!
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
