Sweet Tea and Molasses-Brined Spatchcock Chicken

Indonesia Berita Berita

Sweet Tea and Molasses-Brined Spatchcock Chicken
Indonesia Berita Terbaru,Indonesia Berita utama
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Sweet tea isn’t just for drinking.

Bring the water to a boil in a large saucepan. Remove from the heat and add the tea bags and lemon and orange zests and steep for 5 minutes. Remove the tea bags and add the molasses, sugar, and salt and stir until the molasses and salt are fully dissolved. Add the ice to cool the mixture down.Lay your chicken, breast-side down, on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Discard or save the backbone for making stock or soup.

Drizzle with olive oil and rub to coat all the skin.You do not need to salt at this point, as the brine provides all the salt needed. Roast the chicken until an instant-read thermometer registers 160ºF in the thickest part of the thigh, 45 minutes to 1 hour. Check the chicken after about 20 minutes and if the skin is getting too dark, loosely tent with aluminum foil. Remove the chicken from the oven and let it rest for at least 10 minutes before cutting it into pieces.

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