Categories: gaps

Ingredients

• 8 cups water
• 1/2 cup kosher salt, not table salt
• 1/4 cup honey
• 3 dried bay leaves
• 5 cloves of garlic smashed and peeled
• 1 T. whole black peppercorns
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 2 lemons, sliced
• 3-lb whole chicken

Directions

1. Place all the ingredients in a pans and bring to a simmer for about 3-4 minutes.

2. Turn off the heat and cool completely.

3. Add the chicken to the cooled brine making sure the chicken is completely submerged.

4. Cover and refrigerate for 8-24 hrs.

5. Remove the chicken from the brine and rinse with cool water, pat dry and proceed to roasting.

6. 375F.

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