Texoma Living Well Magazine May/June 2018 | Page 46
Sweet Tea Brined Roasted Chicken
L
e Creuset recently reintroduced a cast iron skillet originally
designed by Raymond Loewy in 1958. This recipe takes advantage
of the Loewy skillet in this new recipe, adapted from Southern Living
magazine.
Le Creuset’s products are not only so well manufactured and totally
consistent and reliable in the kitchen, they are like a piece of art
sitting on your shelf, and their signature Cast Iron Skillet in the
beautiful Caribbean color continues their elegant and efficient
product line. The pan is multi-functional and can be used on the
stove top, but also in the oven.
Sweet Tea Brined Roasted Chicken Breast made its way on our
recipe round up. Although initially this recipe takes a little prep
1958 Raymond Loewy Skillet
In 1958, acclaimed industrial designer Raymond Loewy created a
new and unique skillet to add to
the world-renowned
range of Le
Creuset cast iron
cookware. Interna-
tionally famous for
his designs for some
of the most well-known
consumer brands, Loewy created a striking, evocative design, which
Le Creuset is re-introducing in a limited release.
In addition to being a symbol of mid-century design, the Raymond
Loewy skillet delivers the same reliable cooking performance as
every other piece of Le Creuset cast iron, with a lifetime guarantee
and the promise of outstanding results time after time.
Courtesy of the Loewy Estate
work, it is great for a Monday night meal. You can make your
brine on a Sunday afternoon, stick it in the fridge overnight and by
dinnertime, the chicken has been perfectly brined for a delicious
chicken dinner that’s bursting with flavor. There is essentially no
prep work for the chicken after it has been in the brine, so it leaves
you free to prepare your sides with a few occasional flips of the
chicken while roasting.
This Le Creuset Loewy Cast Iron Skillet is so versatile and can easily
transition from the oven to the stove.
Once the brine has cooled completely, place chicken and brine
in an airtight bag and refrigerate for 24 hours. The next day,
discard the brine and pat chicken dry before placing in skillet to
roast. Heat pan for 10 minutes before placing chicken on it.
Limited availability from Le Creuset.
www.lecreuset.com
Features
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Even heat distribution and superior heat retention.
Colorful, long-lasting exterior enamel resists chipping
and cracking; interior enamel is engineered to resist
staining and dulling
Sand-colored interior enamel makes it easy to monitor
food as it cooks, preventing burning and sticking
The lightest weight per quart of any premium cast iron
cookware available
Sweet Tea Brined Roasted Chicken
Prep Time: 1 hour Cook Time: 1 hour
Adapted from Southern Living
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3 The Republic of Tea Limon Black Tea Pouches
1/2 cup brown sugar
1 sweet Vidalia onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves
Boil 4 cups of water in a large stockpot. Add tea bags and
let steep for 10 minutes.
Add salt & sugar and stir until completely dissolved. Add
the garlic, lemon, onion, rosemary and black pepper. Add
2 cups ice and let brine cool completely. Place chicken in
large plastic bags and let sit in the brine, refrigerated for at
least 24 hours.
Preheat oven to 400 degrees F. Pour 1/4 teaspoon of olive
oil in cast iron skillet and spread around. Place skillet in oven
and let heat for about 10 minutes.
Remove chicken from bags and wipe dry. Discard brine.
Using a knife, gently pull skin away from breast meat. Place
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TEXOMA AREA Living Well Magazine | MAY/JUNE 2018
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2 sprigs fresh rosemary
1 tablespoon crushed black pepper
1/4 cup salt
2 cups ice cubes
3-4 pounds bone-in chicken breast
1 lemon slice and a partial sprig of rosemary between
breast and skin. Place chicken in skillet.
Roast for about 1 hour, flipping over every 15 minutes.
Cook until the thickest part of the chicken breast reaches
an internal temperature of 160 degrees F. Remove skillet
from oven and cover loosely with foil and let rest 5 minutes.
Serve with pan juices from the skillet.
Notes
Prep time only includes about 20 minutes of active prep
time. 24 hours of total time is for the chicken to sit in the
brine. Only about 30 minutes total active time.