I made sweet tea and drank it over an enormous amount of ice, on the stoop, marveling at how sometimes sweet tea is the best tea, even if you usually drink tea straight, no sugar, with not even a lemon to counter the tannins. Sweet tea is reckless tea, unhealthy tea, a liquid candy bar, not something to drink every day. But it has its place, and I made enough of it so I could use the leftovers as a brine for Millie Peartree’s luscious roast chicken (above). Combine the tea with a big handful of Cajun seasoning and marinate chicken legs in it all day. Baste with the juices and serve with baked sweet potatoes, oh my.

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Persons: Millie Peartree’s, It’s