Brined Chicken

• 1 (5 -6 lb) whole chickens
• 14 cup salt
• 2 tablespoons ground pepper (peppercorn medley ( white, green, red, and black)
• 2 teaspoons sage
• 2 teaspoons rosemary
• 2 teaspoons thyme

1. Clean chicken and set innards in a medium pot 1/2 full of water.
2. Simmer on a very low flame, covered, for 1-1/2 hour.
3. Add salt and pepper to taste.
4. This step can wait until you put the chicken in the oven if you prefer.
5. Combine spices in a bowl large enough to cover the chicken.
6. Start with 2 cups of water and stir until salt is dissolved.
7. Place chicken in bowl, breast down, and cover with water.
8. Cover bowl with cling wrap and let soak 1 hr per pound (eg.
9. : soak a 6 pound bird for 6 hours).
10. Preheat oven to 400F.
11. Place chicken, breast side up, on a 1/2 sheet pan with wire cooking rack, filled 1/3 full with brine solution, and cook for 1-1/2 hours.
12. Remove chicken from oven and allow to rest for 10 minutes before cooking.

whole chickens, salt, ground pepper, sage, rosemary, thyme

Taken from www.food.com/recipe/brined-chicken-496559 (may not work)