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Chicken Brine
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1 1/4 gallons | cold water, (20 cups) |
3/4 - 1 cups | kosher salt, use 1 cup if you like a saltier chicken |
1/2 cup | sugar |
2 | bay leaves |
1/2 bunch | fresh thyme, or 2 tbsp dried |
1/2 head | garlic, peeled and smashed |
1 tbsp | cracked black pepper |
1. combine all the ingredients into a large pot.
2. add one whole chicken. refrigerate for at least 12 hours. i usually brine it for 24 hours.
3. remove the chicken and pat dry. drizzle the skin with a little olive oil.
4. roast chicken until done. i usually roast it at 375 for 1.5 - 2 hours, depending on the size of the chicken.
Qtr for 2 breasts
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