Sweet Tea Brined
CAST IRON CHICKEN
8 cups of water 4 cups sugar 1 cup kosher salt 4 regular sized tea bags
2 teaspoons red pepper flakes 2 teaspoons ground black pepper 5 lb. whole chicken 2 tablespoons olive oil
1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika
Prepare the brine.
Combine water, sugar and salt in a large saucepan. Bring to a boil over medium high heat until sugar and salt are dissolved.
Add the teabags.
Allow the tea bags to steep one hour. Remove and discard the tea bags. Add crushed red pepper flakes and ground black pepper.
Place the chicken in the brine.
Place the container in the refrigerator and let the chicken soak for 4-8 hours.
Remove the chicken from the brine.
Discard the brine. Brush the outside of the chicken with the olive oil. Season with salt, black pepper, garlic powder, onion powder, and paprika.
Roast the chicken.
Roast at 425 degrees for 18 minutes per pound. Allow the chicken to rest for 15 minutes before carving.