Not Too Salty Chicken Brine

• 1 roasting chicken
• 4 cups water
• 1/4 cup kosher salt (bigger crystals)
• 1/8 cup sugar
• 1 tablespoon paprika (hungarian, smoked, it doesn't matter)
• 1 tablespoon fresh cracked black pepper
• 1 bay leaf
• 1/2 tablespoon dried thyme
• 3 minced garlic cloves or 1 tablespoon garlic powder
• 1 lemon, quartered

1. Rinse and dry the chicken.
2. Mix all ingredients except lemon.
3. Squeeze the lemon juice into the brine.
4. Place two lemon quarters into the cavity of the bird.
5. Place everything into a food safe storage bag. Remove all air and shut the bag.
6. Make sure some brine is inside the bird's cavity.
7. Place in the refrigerator at least 4 hours up to 24 hours.
8. Cook chicken as instructed in the recipe you are following.

chicken, water, kosher salt, sugar, paprika, fresh cracked black pepper, bay leaf, thyme, garlic, lemon

Taken from www.food.com/recipe/not-too-salty-chicken-brine-467651 (may not work)