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.

PLAIN & SIMPLE ROAST CHICKEN

Steps:

• Preheat oven to 450° F. If using a cast iron pan, place pan in the cold oven and preheat the pan along with the oven.
• Bring chicken to room temperature and pat dry inside and out.
• Season inside and out with salt & pepper. Do not truss.
• Place on preheated cast iron pan or on a broiler pan, a disposable foil broiling pan placed on a baking sheet for stability, or on a rack in a roasting pan.
• Roast for about 45 minutes (around 12 minutes per pound) or until the internal temperature of the thigh measures 165°F.
• Pour juices out of the cavity and remove chicken to a warm plate. Cover with a foil tent (to keep it warm) and let the chicken rest at least 15 minutes.
• To serve, I remove the skin and pull the tender meat apart into pieces.

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

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.