Use a pot big enough to hold you meat. Dissolve kosher salt in water in the pot on slow simmer for about 2 minutes. The basic ratio is one tablespoon of salt for every one cup water.
Now throw in all the fancy flavor enhancing ingredients into water. Add crushed garlic, pepper corns, bay leaves, lemon slices, honey and fresh herbs – rosemary, thyme and parsley.
Bring water to boil for about a minute, stir to dissolve salt.
Remove pan from stove. Allow water to cool completely.
IMPORTANT NOTE: DO NOT put chicken in the brine before it’s completely cool. Warm temperature of the brine will make scary harmful bacteria’s in the chicken. It can lead to serious health hazards!
Cook’s Tip: To help brine cool down faster, allow the pot to cool down a bit and then place the pot in fridge to cool brine faster and cool it completely.
Place whole chicken in cooled brine.
NOTE: chicken should be fully immersed in brine.
Cover pot with lid and brine chicken inside refrigerator for 8 to 24 hours. Do not go past that. Chicken will begin to absorb salt and will turn overly salty.
Note: if chicken isn’t fully immersed in water, go ahead and add 1 to 2 cups of extra water (room temperature water).
After brining, remove chicken from brine. Rinse under tap water.
IMPORTANT: Don’t skip rinsing brined chicken under tap water. This will wash off some of the salt over the chicken. I found when not rinsed, brine chicken after roasting turned a bit salty.
DISCARD THE BRINE. Raw meat in the brine marinade can cause contamination if used. Discard brine after removing chicken from it.