Sweet Tea Brined
CAST IRON CHICKEN
Ingredients
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.
1
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.
2
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.
3
Place the container in the refrigerator and let the chicken soak for 4-8 hours.
Remove the chicken from the brine.
4
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.
5
Roast at 425 degrees for 18 minutes per pound. Allow the chicken to rest for 15 minutes before carving.