Sweet Tea Brined Chicken
For this recipe, we’re going to learn how to brine a chicken. Simply create a bed and roast the chicken over top. If you're looking for a beverage pairing for this dish, well, look up. Cheers!
PREP
1
Hours
COOKING
1:40
H:M
SERVES
4-6
People
CALORIES
360
Per Serving
PROTEIN
30
Grams
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INGREDIENTS
1 Sanderson Farms® Whole Frying Chicken
4 liters water
110 grams kosher salt
55 grams granulated sugar
3 tea bags english breakfast tea
6 each bay leaves
1 each lemon, sliced
3 each sprigs, rosemary, large
2 tbsp black pepper, coarsely cracked
Curry Rub
1/4 cup yellow curry powder
1 tbsp smoked paprika
1 tbsp garlic powder
salt and pepper to taste
DIRECTIONS
- Preheat oven to 300F.
- Remove chicken from brine and allow it to rest at room temperature for up to 1 hour. Pat dry, salt, and pepper the cavity, stuff with reserved lemons and rosemary from the brine, and truss to close up the cavity.
- Apply the curry rub to the chicken prior to roasting.
- Roast chicken at 300F for 60 minutes.
- Increase temperature to 400F and roast an additional 30 minutes or until the chicken's internal temperature registers >165F in the breast meat and >175F in the leg meat.
- Allow to rest for 10-15 minutes, carve the chicken and serve immediately.
FOR SWEET TEA BRINE
- Dissolve salt into water completely, and then dissolve sugar into the water.
- Add the English breakfast tea bags, bay leaves, lemons, rosemary, and black pepper to the brine, and stir to combine.
- Submerge chicken in the brine, and allow it to marinate refrigerated for between a minimum of 12 hours and a maximum of 24 hours.
FOR CURRY RUB
- Combine all ingredients in a mixing bowl and stir to evenly incorporate.
- Transfer to a sealed container and reserve until roasting.
NUTRITION FACTS
Calories
360
Fat
24g
Saturated Fat
7g
Sodium
630mg
Carbohydrate
5g
Sugars
0g
Protein
30g
