Black Tea and Bourbon Chicken

The chicken has been a staple on many a dining table. What's not to like about the animal that everything seems to taste like? Any good chicken dish begins with a well-fed and cared-for bird. Because most of us can't just go to the farm and pick our hen we have to make do with the markets we have. With words like "all natural" and "free range" floating around it's confusing to navigate what those crafty marketing people are really doing.

• Free range- The bird has had the option of going outside.
• All Natural- Nothing has been added to the chicken postmortem.
• Naturally enhanced- The bird has been plumped up with stock made from it's own bones (or sugar).
• No Hormones- Law prohibits chicken hormones, this is all marketing.
• No Antibiotics- There are no traces of antibiotics in the chicken you are eating, but may have at one time.
• Organic- All of the feed is organic, and must be free range

Black Tea and Bourbon Chicken Thighs

1 teaspoon dried black tea (or smoked black tea)
2 chicken thighs with legs attached
salt
2 Tablespoons strongly brewed tea
1 Tablespoon honey
A splash of bourbon

1. In a mortar and pestle, crush the dry tea into a fine powder
2. Heavily sprinkle the chicken pieces (skin side up) with the tea powder and salt
3. Heat a large saute pan on high for 1 minute
4. Add just enough oil to coat the bottom of the pan
5. Turn the heat to medium-low, and add in the chicken (skin-side down)
6. Cook the chicken until halfway done, the skin side should be brown (about 25 minutes)
7. Flip the chicken and continue to cook until done (about 20 minutes)
8. Remove the chicken from the pan, drain out the remaining oil
9. Turn the heat to high and add in the brewed tea and honey
10. Scrape at the pan with a rubber spatula, releasing any of the tasty brown stuff on the pan
11. Continue to cook until the liquid begins to create small glossy bubbles.
12. Remove from heat and add in the bourbon
13. Pour the glaze over the fully cooked chicken

Now you know what a few terms mean, why not go to a reputable poultry supplier such as Rife's Market or North Market Poultry and Game. When you do, go for a whole bird and teach yourself how to break it down. Use the breasts one day and the legs/ thighs another. Use every bit of the bones for a nice stock.

Keep Eating,

JTFussy