Peach Tea Brined and Roasted Chicken
A versatile and flavorful brine that is fantastic for chicken and turkey or even a quick soak on salmon.
True Refrigeration Corporate Chef, Chad White
30 Minutes
1 Hour 15 Minutes
6 Hours
2-4
Ingredients for the Peach Tea Brine
- 1 cup sea salt
- 1/2 cup sugar
- 1 gallon of hot water
- 10 peach tea bags
To make the Peach Tea Brine
Place the sea salt and sugar in a container. Pour the hot water into the same container and stir until the salt and sugar are dissolved. Submerge the tea bags into this liquid and steep for 20 minutes, then discard the tea bags. Cool the brine in the refrigerator.
Ingredients for the Peach Tea Brined and Roasted Chicken
- 1 whole chicken
- 1 batch Peach Tea Brine
- Container that is large enough to fit the chicken submerged into the brine and to fit into the refrigerator
- Butcher twine
- Roasting pan
To make the Peach Tea Brined and Roasted Chicken
Start by trussing or tying the chicken so that the legs stay in place while roasting. Place the chicken into the large container. Pour the brine over the chicken until it is completely submerged. Cover and place in the refrigerator for 4-6 hours. Remove the chicken from the brine, place on a roasting pan and pat dry with clean paper towels. Preheat the oven to 375F°. Place the chicken in the oven and let it roast until a thermometer inserted into the chicken reads 165F°. (About 1 hour and 20 minutes depending on the size of the chicken). Let the chicken rest at room temperature for 10 minutes before slicing.
