Chicken Brine

Ingrédients

• 5 lemons, halved

• 12 bay leaves

• 1 bunch (4 ounces) flat-leaf parsley

• 1 bunch (1 ounce) thyme

• ½ cup clover honey

• 1 head garlic, halved through the equator

• ¼ cup black peppercorns

• 2 cups (10 ounces) Diamond Crystal kosher salt

• 2 gallons water

Instructions

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

Notes

The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds. If using another brand of kosher salt, use exactly 10 ounces.