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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.