茶-Smoked Roast Chickens

In a pot, combine the water, garlic, chiles, star anise, honey, ginger, orange zest, cinnamon, soy sauce, onion and sugar. Simmer over moderate heat for 10 minutes. Let cool.

Set 2 large oven roasting bags or other sturdy bags in a roasting pan just large enough to hold the chickens. Set the chickens in the bags and pour in the brine. Turn the chickens to coat them completely with brine. Turn the chickens breast side down and tie the bags. Refrigerate for 24 hours.

将烤箱预热至375°。在碗中，将米饭，糖，茶，星茴香和辣椒混合在一起。从烤盘上取出鸡。将锅与双层重型铝箔对齐。将茶混合物撒在箔上，然后在锅中放一个架子。从盐水中取出鸡，然后拍干。将鸡转移到架子上，向上乳房一侧；确保他们不会触摸锅的一侧。帐篷重型箔在鸡上，并在锅边缘周围密封。用胶带密封箔纸的重叠部分。

将烤盘放在高火上，煮2分钟。将热量降低至中度低，并煮5分钟。从火上取下锅，静置3分钟。揭开鸡，让休息10分钟。

将鸡肉转移到有边缘的烤盘上，向上乳房。用植物油擦拭鸡，撒上四川胡椒粉，然后用盐轻轻调味。在烤箱的上部烤35分钟。将烤箱温度提高到425°，并继续烘烤约35分钟，直到插入大腿内侧的即时阅读温度计165°。将鸡转移到雕刻板上，静置10分钟。

In a bowl, combine the scallions, ginger and oil and season with salt. Carve the chickens and serve with the sauce.