Ingredients:
1/2 cup coarse salt (Kosher)
1/4 cup packed brown sugar
1 Tb each of rosemary, thyme, parsley
1/2 Tb black pepper
4-5 bay leaves
1 large lemon sliced
8 cups water
1 whole chicken
Directions:
Combine above ingredients in a large pot, bring to a low simmer until all sugar and salt is dissolved. Let the brine cool off in the fridge. Put the whole chicken and brine into a extra large Ziploc bag. Set the bag inside a large bowl to keep it contained. Refrigerate a few hours to overnight. 20-24 hours is great.
Remove chicken from brine and set on a rack on top of a roasting pan. Leave out 20-30 minutes. Make sure skin is dry. Grill or bake in the oven at 300°-350° for ~1.5 hours until the breast is at 165F.