The Australian Women's Weekly


Tantalise your tastebuds with this succulent roast chicken, subtly flavoured with … Russian Caravan tea! It’s a simple recipe with serious wow factor, perfect for a family meal or for entertaini­ng guests.

- Tea-brined roast chicken SERVES 4 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ COOLING & REFRIGERAT­ION TIME) You will need to start this recipe a day ahead.

a flavoursom­e, moist bird using a secret ingredient: Russian tea!

1 litre (4 cups) water

½ cup (30g) Russian Caravan tea leaves (see tips)

½ cup (175g) honey

½ cup (110g) white sugar

2 lemons, 1 sliced, 1 whole

⅓ cup (40g) sea salt flakes

1 bunch fresh sage

1.8kg whole chicken

1 tablespoon extra virgin olive oil

1 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.

2 Stir honey, sugar, sliced lemon and salt flakes into tea mixture until well combined.

3 Place a large zip-top bag in a large bowl; add half the sage and the chicken, breast-side down.

Carefully pour tea mixture over chicken; seal the bag, removing all the air. Refrigerat­e for 8 hours or overnight, rotating three times.

4 Preheat oven to 180°C (160°C fan-forced).

5 Remove chicken from brine; discard brine. Pat chicken dry with paper towel; place in a medium roasting pan lined with baking paper. Stuff remaining sage and whole lemon into chicken cavity; truss legs with kitchen string. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast for 1¼ 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.)

Not suitable to freeze or microwave. SERVING SUGGESTION: Serve chicken with roasted halved garlic bulbs, potatoes, lemon halves and mixed heirloom carrots.

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