Ingredients

4 cups strongly brewed sweet tea, cooled

1/2 cup kosher salt

1/4 cup light brown sugar, packed

1 tablespoon black peppercorns, lightly crushed

2 bay leaves

4 pounds pasture-raised chicken pieces, skin-on

2 tablespoons clarified butter

Instructions

In a large bowl, combine the sweet tea, kosher salt, brown sugar, black peppercorns, and bay leaves, stirring until the salt and sugar are completely dissolved.

Submerge the chicken pieces in the brine, ensuring they are fully covered. Cover the bowl with plastic wrap and refrigerate for 12 hours, turning the chicken once halfway through.

Preheat your oven to 375°F (190°C) and remove the chicken from the brine, patting it dry with paper towels to ensure a crisp skin.

In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering. Add the chicken pieces, skin-side down, and sear until golden brown, about 5 minutes per side.

Transfer the skillet to the preheated oven and roast the chicken until the internal temperature reaches 165°F (74°C), about 25-30 minutes.

Let the chicken rest for 10 minutes before serving to allow the juices to redistribute.