Brining a Whole Chicken

1 1/4 gallons cold water

3/4 cup kosher salt

1/2 cup sugar

2 bay leaves

1/2 bunch fresh thyme, or 2 tbsp dried

1/2 head of garlic, peeled and smashed

1 tbsp cracked black pepper

1. combine all the ingredients into a large pot or brine bag (you can buy them at your grocery store)
2. add one whole chicken. ideally  refrigerate for at least 12 hours... however you can put it in the AM and roast the bird in the evening.
3. remove the chicken and pat dry. drizzle the skin with a little olive oil.
4. roast chicken until done. i usually roast it at 375 for 1.5 – 2 hours, depending on the size of the chicken.  Or if you have  Big Green Egg please try this wonderful recipe -http://laurasbestrecipes.com/2009/04/25/butterflied-chicken-big-green-egg/