Ingredients
8cupswater
½cupkosher salt
¼cuphoney
3driedbay leaves
5garlic cloves,smashed and peeled
1tbspblack peppercorns,whole
3fresh rosemary sprigs
3fresh thyme sprigs
3fresh parsley sprigs
2lemons,sliced
4lbwhole chicken
Preparation
Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.
Cook for 3 to 4 minutes or until salt has dissolved.
Turn off the heat and cool completely.
Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
Cover the pot and refrigerate for 8 to 24 hours.
Remove the chicken from the brine and rinse with cool water; pat dry with paper towels.
Proceed with roasting, smoking or frying the chicken.
