Lapsang souchong tea brined chicken

Bring water to boil in a large pot. Remove from the heat. Add the Tea Pouches and steep for about 20 minutes. Remove the Tea Pouches and add the sugar and salt. Stir until both are dissolved. Cool the liquid.

Submerge the chicken in the tea brine (I used a big freezer bag ? worked perfectly). Refrigerate overnight.

Drain the chicken and pat it dry. Stuff with your tea infused stuffing (sticking with the theme here ). Tie the legs together. Brush with oil or butter and roast for about 1-2 hours or until the thermometer registers an internal temperature of 165 degrees.

Let it rest at least 10 minutes or more before carving. Serve w/ your favorite sides.