MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tea Brined Roasted Chicken
Categories: Poultry, Citrus, Herbs
Yield: 4 servings

1 Litre (4 c) water
1/2 c (30 g) Russian caravan tea
- leaves
1/2 c (175 g) honey
1/2 c (110 g) granulated sugar
2 Lemons; 1 sliced, 1 whole
1/3 c (40 g) sea salt flakes
1 bn Fresh sage
1 13/16 kg (4 lb) whole chicken
1 tb Olive oil

Place the water and tea leaves in a saucepan over high
heat; bring to the boil. Remove from the heat; stand
until cooled completely. Strain; discard leaves.

Stir the honey, sugar, sliced lemon and salt flakes
through the tea mixture until well combined.

Place a large sealable bag in a large bowl; add half the
sage and chicken, breast-side down. Carefully pour the
tea mixture over the chicken and seal the bag, removing
all the air. Refrigerate for 8 hours or overnight,
rotating three times.

Set oven @ 180ºC/360ºF.

Remove chicken from brine (discard brine); pat dry with
paper towel. Place in a large roasting pan. Stuff
remaining sage and whole lemon into the chicken; truss
the legs with kitchen string. Drizzle over olive oil and
season with salt and pepper. Roast for 1 1/4 hours or
until the juices run clear when the thickest part of a
thigh is pierced. (Cover the parts of the chicken that
brown faster with foil.)

RECIPE FROM: https://www.womensweeklyfood.com.au

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