Tea Jenny's Wonderful Roast Chicken

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Steps

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Bring the water to a boil.

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Add the tea leaves and allow to infuse for 3 minutes.

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Strain the liquid through a fine-meshed sieve into a bowl and return to the saucepan.

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Add the ginger , garlic , and vegetable stock , and return the liquid to a boil.

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Remove from the heat , discard the solids through a sieve , and reserve the liquid.

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Preheat the oven to 450f.

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Salt and pepper the chicken inside and out.

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Place the chicken into a roasting pan , pour about cup of the brewed tea over it and roast until the juices run clear , basting with tea mixture every 20 minutes or so.

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When it is done , skim the fat from the liquid in the pan.

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Remove the chicken to a cutting board , carve into 8 pieces , and place on a platter to keep warm.

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Reduce the basting liquid to coating consistency , adjusting the seasoning as desired.

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Add sugar to taste.

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Strain the sauce in the roasting pan through a fine-meshed sieve and place in a heated sauceboat.

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Serve immediately.

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Ingredients

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roasting chickens, water, tea leaves, gingerroot, garlic, vegetable stock, olive oil, salt, fresh ground black pepper, turbinado sugar