Ingredients
- 1 (5 -6 lb) whole chickens
- 14 cup salt
- 2 tablespoons ground pepper (peppercorn medley ( white
- green
- red
- and black)
- 2 teaspoons sage
- 2 teaspoons rosemary
- 2 teaspoons thyme
Instructions
- Clean chicken and set innards in a medium pot 1/2 full of water.
- Simmer on a very low flame, covered, for 1-1/2 hour.
- Add salt and pepper to taste.
- This step can wait until you put the chicken in the oven if you prefer.
- Combine spices in a bowl large enough to cover the chicken.
- Start with 2 cups of water and stir until salt is dissolved.
- Place chicken in bowl, breast down, and cover with water.
- Cover bowl with cling wrap and let soak 1 hr per pound (eg.
- : soak a 6 pound bird for 6 hours).
- Preheat oven to 400F.
- Place chicken, breast side up, on a 1/2 sheet pan with wire cooking rack, filled 1/3 full with brine solution, and cook for 1-1/2 hours.
- Remove chicken from oven and allow to rest for 10 minutes before cooking.
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