A Tea Brined Chicken Recipe
Pastoral Love is a harmonious blend of savory earth notes laced with light floral bursts that make it delightful as a tea, but as dancer and chef Lauren Gerrie discovered while cooking for Sky Ting Yoga on retreat, it's also delicious as a poultry brine. Brining is a technique used to tenderize meat before cooking, infusing it with a deeper and more succulent taste. Read on for Lauren's Pastoral Love chicken brine recipe, and a note from Lauren telling us what she paired it with.
the recipe
Bring 4 cups of water to a boil in a saucepan. Add Pastoral Love tea, honey and salt. Stir to dissolve. Transfer the brine to an airtight container and allow it to cool completely. Once cooled, place your meat in the brine (if it is not fully submerged add more water), then refrigerate overnight or up to 24 hours. Remove the meat from the liquid and allow it to come to room temperature. Pat dry and place in a covered roasting pan. Coat the chicken with olive oil, a sprinkle of sea salt and freshly grated orange zest. Place in an oven set to 250ºF and allow to slow roast for 4.5-5 hours. The low and slow cook results in meat falling off bones. The skin gets crispy and the juices that are released are divine. I served the chicken with quartered charred oranges and a sprinkling of fresh herbs.