⅓cup + 1 tbspkosher coarse salt**Do NOT use table salt
2½tbsphoney
1lemon, sliced
3-4fresh parsley, sprigs
2fresh thyme sprigs
2fresh rosemary sprigs
2bay leaves
3cloves of garlic
2tspblack peppercorns
Instructions
Make the brine, by mixing warm water with the salt and honey in a large glass bowl or baking dish; stir until the salt and honey are dissolved. Cool completely then add the lemon slices, fresh parsley, fresh thyme, fresh rosemary, bay leaves, garlic cloves, and black peppercorns.
To use brine, place chicken in the brine, cover, and refrigerate for two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to 24 hours for whole chickens.
After brining, remove the chicken from the brine (discard brine), rinse the chicken under cold water then pat dry. For best results, place the chicken on a plate and place it in the refrigerator for an hour to dry the skin completely.
Take the chicken out of the refrigerator an hour before seasoning then roasting, baking, or pan searing. Enjoy.