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Chicken Brine
Ingredients
- 8 cups of water
- 1/2 cup kosher salt
- 1/4 cup honey
- 3 dried bay leaves
- 5 cloves garlic, smashed and peeled
- 1 Tablespoon whole black peppercorns
- 3 sprigs fresh rosemary
- 1 Tablespoon dried thyme
- 1 Tablespoon dried parsley
- 2 sliced lemons
- 4 pound whole chicken
Instructions
- Bring all ingredients except chicken to a simmer in a large stock pot over medium heat.
- Cook 3-4 minutes until salt is dissolved.
- Turn off the heat and cool to room temperature.
- Add the chicken, making sure it is completely submerged.
- Cover the pot and refrigerate or add ice.
- Remove from the brine and allow to dry uncovered in the refrigerator for an hour for crispy skin.
