Best Double Chicken Tea 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.

CHICKEN & DOUBLE JASMINE RICE

Steps:

• 1. In a glass measuring cup add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillion to tea to dissolve.
• 2. Heat a large frying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
• 3. Add onion to same pan. Saute' for 30 seconds. (I add a little more butter and cook onion a little longer) Mix in rice, pepper, and tea mixture. Arrange chicken, in single layer, on top. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes, or until liquid is absorbed. (I use a temp probe @ 180 degrees in the chicken to make sure it is done..Add a little water if needed.)
• 4. Remove from heat. Let stand covered for 10 minutes before serving. I also have used 4 chicken breast.

DOUBLE CHICKEN TEA

Steps:

• Slice breast meat off the chickens by cutting along either side of each breastbone, across the ribcage and down to the wing joints. Cut off the meat and save for another meal, reserving skin for chicken tea.
• Transfer whole chickens and skin from breasts into 1 extra large, or 2 standard (5 1/2- to 6-quart) pots. Divide carrots, celery, and onions between the pots, followed by garlic, bay leaves, and peppercorns. Fill each pot to the top with cold water.
• Place pots over medium-high heat and bring to a boil, watching carefully. Immediately reduce heat to low. Skim off any foam from the tops with a spoon. Adjust heat to maintain a very gentle simmer where only small bubbles poke up through the surface. Continue to let simmer for 8 to 12 hours.
• Use a slotted spoon to transfer the solids into a strainer set over a large bowl; discard chunks and pour strained broth back into a pot. Combine all the liquid into one pot. Strain broth again through a fine-mesh strainer into whichever pot was emptied.
• Bring to a boil over medium-high heat, skimming fat from the top; boil until reduced by half. Turn off heat and season with salt, tasting and adjusting as needed.
• Strain broth through a cheesecloth or nut milk bag into a container. Serve steaming hot in a pot as you would tea, or let cool and refrigerate until ready to serve.