Brined and Roasted Chicken with Manipur Wild Galangal Tea BBQ Sauce
by Chef Aldo Garcia
Ingredients
500g steeped Herbs & Kettles Manipur Wild Galangal Tea (16 g tea : 500 ml near boiling water for 5 mites )
1 yellow onion sliced
4 peeled garlic cloves sliced
250g apple cider vinegar
3 dried Guajillo Chiles; rehydrated
300g of brown sugar or honey
One teaspoon of salt
1 lemon zested
1 brined chicken from your local butcher shop.
Methods
Preheat the oven to 375 F. Pat dry the brined chicken to create a crispier and better flavored skin. Place chicken on a roasting rack and into the preheated oven. ¾ of the way cooked, brush BBQ sauce on chicken and reduce the temperature to 350 F. Cook until the internal temperature reaches 170 °F or until the juices run clear.
While the whole chicken is roasting, prepare the BBQ Sauce. Take 250 ml of Manipur Wild Galangal Black Tea and reserve the rest.
In a sauce pot combine ingredients, reserving the lemon zest until ready to serve, and reduce for half an hour to an hour on med-low heat, stirring occasionally.
Once reduced, blend sauce until smooth. Use reserved Manipur Wild Galangal Black Tea to adjust the desired viscosity. Season to taste with salt and pepper
Adjust the acidity to taste with a small amount of vinegar.
Tips
Have your local butcher tie your whole chicken for roasting.
