How do you all keep rankings from building up on irregularly glazed teawares? I’m thinking here of tea cups, pots and bowls where the surface irregularities make buffing with a cloth impractical—with rough bits that snag the cloth, or ridges that hide from a cloth—leaving a worse look than uniform tannin staining. I have not been happy with denture cleaner, just not effective enough. What do you use?
Pu’er roast chicken
1.5-2kg whole chicken, preferably not frozen
200ml brewed Pu’er tea
5g black peppercorns
1 bay leaf
1. In a medium pot, bring water, tea, and all dry ingredients to a boil, ensuring the salt and sugar are properly dissolved.
2. Cut orange and lemon in half and squeeze into the liquid.
3. Add ice and stir until liquid comes down to room temperature; if it is still warm, place in the refrigerator until it drops to room temperature.
4. Remove wing tips and feet from the chicken and place the chicken and brine in a double layered plastic bag.
5. Refrigerate for at least two hours and up to six hours. If you plan to roast the chicken later, remove the chicken from the brine since it will be too salty to eat if left in the brine.
6. Preheat oven to 200 degrees Celsius.
7. Dry chicken thoroughly with a towel or napkins and rub the skin lightly with a neutral oil.
8. Place chicken breast-side up on a roasting rack or a baking tray lined with crumpled aluminum foil.
9. Roast in preheated oven for about 50 minutes or until the internal temperature reaches 65 degrees Celsius at different points.
10. Remove chicken from oven and cover loosely with aluminum foil.
11. Let rest at least 20 minutes on the counter before consuming.
You can serve the chicken with all manners of side garnishes. For an easy weeknight night meal, just toss some large cuts of vegetables in a bit of olive oil, salt, and pepper and roast with the chicken.
If done correctly, you will have a roast chicken that puts any delivery service or supermarket bird to shame. The skin should be a beautiful dark golden brown and the flesh succulent and moist with a hint of citrus and smoky herbality.
Spiff Up the Place!
- Tea leaves can absorb smells. For a musty smell in carpets or rugs, just sprinkle some dry green tea leaves—and you can actually use already-used leaves, if they have dried while waiting for you to throw them out—and leave them for about 10 minutes. Vacuum up and enjoy your fresh carpet! Much better than one of those chemical rug fresheners, don’t you agree?
- Bring a shine to wood floors. Tannins found in black tea can actually help shine up your hardwood floors, and can even add a little color, particularly with repeated use, refreshing old floors. It’s simple: two tea bags to a quart of hot water, and let cool. After testing on a small, out-of-the-way area, use the resulting brew to clean your floors, as usual, with a minimal amount of liquid. Let air dry. A light buff with a dust mop will only increase the shine!
- Natural meat tenderizer. Marinating meat in a strong brew of black tea will make it more tender.
- On the grill. Tea leaves can be used on the grill or in the smoker to infuse flavor to meats and cheeses.