Recipe information
Yield
Makes 1 gallon
Ingredients
1
gallon water
1
cup kosher salt
1
/4 cup plus 2 tablespoons honey
12
bay leaves
1
/2 cup garlic cloves, unpeeled, smashed
2
tablespoons black peppercorns
3
large rosemary sprigs (about 1/2 ounce)
1
large bunch thyme sprigs (about 1/2 ounce)
1
large bunch flat-leaf parsley sprigs (about 2 ounces)
Grated zest and juice of 2 large lemons (for chicken only)
Need to make a substitution?
Preparation
Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from heat and let cool completely before using. To use for 1 or 2 chickens, refrigerate the chicken in the brine for 6 hours; rinse and dry the chicken before cooking.