All Purpose Brine
4 cups of cold water
1/4 cup salt
Spices – I used 6 peppercorns, 3 sprigs of rosemary, thyme, and 3 cloves of chopped garlic
Heat 1 cup of water to boiling point, add the salt, and stir until all the salt has dissolved. Place in a non-reactive container (glass, plastic, zip-lock bag, etc). add the remaining water and stir. Make sure all the salt has dissolved. Wait until the brine has reached room temperature.
Add your cut of meat and make sure the meat is completely submerged. Cover the container with plastic wrap to prevent odors from contaminating the flavor of the brine. Place the container into the refrigerator for the suggested soaking time (for a whole chicken, 3-8 hours).
Roast Brined Chicken
1 whole chicken, about 4 1/2 pounds
Enough brine to cover the chicken (see the recipe above)
Brine the whole chicken in the flavored bring in the refrigerator for the suggested brine time. Discard the bring and dry the skin and inside of the bird with paper towels.
If you desire crispy skin, leave the bird on a rack for several hours or overnight in the refrigerator so the skin can dry.
Preheat over to 425 degrees. Roast for 15 minutes. Reduce oven to 350 degrees and roast for another 12-15 minutes per pound (the internal temp should be 165 degrees).
Rest for approximately 30 minutes covered loosely in foil.
*Recipes from Audax Artifex