Brine for Whole Chicken
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
- combine all the ingredients into a large pot or brine bag (you can buy them at your grocery store)
- 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.
- remove the chicken and pat dry. drizzle the skin with a little olive oil.
- 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/