Sage Honey Brined Roast Chicken

• Brine
• 12 to 16 fresh sage leaves
• 1 bunch parsley(any kind)
• 1 bunch thyme
• 1/2 cup sage honey
• 6 garlic cloves, peeled and smashed
• 1/2 cup fresh black peppercorns
• 1 1/2 cups sea salt
• 1 1/2 gallons water
• The Chicken
• 1 whole chicken
• 2-6 fresh sage leaves
• freshly ground black pepper

1. For the brine: Put all the ingredients in a large pot and bring to a rolling boil for a couple of minutes and stir until the salt is all dissolved.
2. Remove from the burner and cool for at least a couple of hours.
3. Strain and discard the solids. Refrigerate until ready to use.
4. Rinse and dry the chicken and put into the brine for about 8 hours.
5. Dry and truss the chicken. Gently push some sage leaves under the skin of the chicken wherever you can, like the breast and the legs. Sprinkle liberally with black pepper. Bake in a 375 degree oven for about 40 minutes, depending on the size of the chicken. Check that the temperature is 160 degrees in the thickest part of the chicken.
6. Remove from the oven and let the chicken rest for 15 minutes before carving.

brine, sage, parsleyany kind, thyme, sage honey, garlic, fresh black peppercorns, salt, water, chicken, chicken, sage, freshly ground black pepper

Taken from food52.com/recipes/14711-sage-honey-brined-roast-chicken (may not work)