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Equipment that I used:
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recipe block here
Chicken Brine
Ingredients
- 1/3 cup kosher salt
- 2 lemons quartered
- 10 sprigs flat-leaf parsley
- 7 sprigs thyme
- 2 sprigs rosemary
- 5 fresh bay leaves or 3 dried
- 1/4 cup honey
- 6 garlic cloves
- 1 tbsp black peppercorns
Instructions
- Pour 2 cups of the water into a pot that is large enough to contain the chicken and the brine.
- Add 1/3 cup kosher salt to the pot.
- Add 1⁄4 cup honey to the pot.
- Bring the water to a boil, stirring regularly. Allow to boil until the salt has dissolved, about 1 minute.
- After the salt has dissolved, remove the pot from the heat and add 4 cups of ice.
- Quarter 2 lemons and add them to the pot.
- Add 10 sprigs of flat-leaf parsley to the pot.
- Add 7 sprigs of thyme to the pot.
- Add 2 sprigs of rosemary to the pot.
- Add 5 bay leaves, fresh (or 3 dried) to the pot.
- Peel and smash 6 cloves of garlic, and add to the pot.
- Add 1 tbsp of black peppercorns to the pot.
- Place the chicken in the brine, breast-side down.
- Add enough water to submerge the chicken.
- Cover the pot and refrigerate for 12 to 24 hours.