Lapsang Souchong Brined Chicken
Last night I started a brine based loosely on a recipe out of the Charcuterie cookbook, and when I say loosely I guess I just referenced it to see how much sugar and salt to add and how long to let everything hang out. The chicken I used was a whole chicken and I decided to brine it with ingredients that I had around the house. So what did I have around the house? Lemons, sage, coriander seeds, black peppercorns, lapsang souchong black tea, thyme, bay leaf, sugar and salt. I let this wonderful mixture brine over night and then I drained and patted dry and let sit uncovered in the fridge for the day. I'll update tomorrow on how the roasting went, but the plan is to do some sort of roasted chicken with mashed potatoes and a morel gravy (using these morels from a weekend foraging/fishing trip along the Green Ridge and the Metolius River). I'll try and put together a recipe soon if it turns out real nice. I think the smokiness of the lapsang combined with the mushroom gravy should be lights out. Tea is fun and fun to cook with.