This recipe combines the comforting flavors of roast chicken with a unique tea-infused sauce, creating a delightful dish perfect for any occasion.
Preheat your oven to 450°F.
Preheating ensures even cooking and a crispy skin on the chicken.
Bring the water to a boil in a saucepan.
Use a lid to speed up the boiling process.
Add the tea leaves to the boiling water and let steep for 3 minutes.
Use loose-leaf tea for a richer flavor.
Strain the tea through a sieve into a bowl, discarding the leaves.
Ensure the sieve is fine enough to catch all tea particles.
Add the ginger, garlic, onion, and carrot to the tea and bring to a boil again.
Chop the vegetables roughly to release more flavor.
Strain the liquid again, discarding the solids, and reserve the liquid.
Press the solids gently to extract maximum flavor.
Season the chicken inside and out with salt and pepper.
Rub the seasoning evenly for consistent flavor.
Place the chicken in a roasting pan and pour 1/2 cup of the tea infusion over it.
Use a basting brush to coat the chicken evenly.
Roast the chicken in the oven, basting with the tea infusion every 20 minutes, until the juices run clear.
Basting keeps the chicken moist and flavorful.
Remove the chicken from the oven and let rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the chicken juicier.
Reduce the remaining tea infusion in the pan to a sauce consistency, adding sugar to taste.
Stir constantly to prevent burning.
Strain the sauce into a sauceboat and serve alongside the carved chicken.
Serve the sauce warm for the best flavor.
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