Seasoned Herb Chicken Brine

Ingredients

• 1 Queen City Farm pastured chicken (whole, or cut into pieces)
• 4 cups water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 4 cloves garlic, smashed
• 1 tablespoon black peppercorns
• 2 bay leaves
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 cups ice (or cold water)

Directions

1. 1

   In a saucepan, warm the water and stir in the salt and brown sugar until dissolved.

2. 2

   Off the heat, add the garlic, peppercorns, bay, thyme, and rosemary and steep for 5 minutes.

3. 3

   Stir in the ice to cool the brine completely — never add chicken to warm brine.

4. 4

   Submerge the chicken fully in the cooled brine, cover, and refrigerate: about 1 hour for pieces, 4–8 hours for a whole bird (up to 12).

5. 5

   Remove the chicken, discard the brine, rinse, and pat very dry before cooking.