BRINING A WHOLE CHICKEN

INGREDIENTS: Makes 2 dozen

INGREDIENTS FOR A CITRUS BRINE 

✹  10 cups water
✹  2 Tablespoons Morton's® kosher salt
✹  3 Tablespoons brown sugar
✹  1 lemon,  cut in half
✹  1 orange, cut in half
✹  2 sprigs fresh rosemary
✹  1 bay leaf
✹  1 teaspoon black peppercorns
✹  2 sprigs fresh thyme
✹  4 cloves of garlic

DIRECTIONS TO BRINE THE CHICKEN: 

1.  Dissolve 2 tablespoons or ¼ cup of kosher salt) with 3 Tablespoons of brown sugar
     in 10 cups of cold water.

2. This will make enough brine for a 4 pound chicken. If you are making more or less, adjust the
    amount of brine accordingly. The sugar in the brine will caramelize on the surface of the chicken
    as it cooks,  giving it a good, grilled coloring.

3. To help dissolve the sugar and water you can add it to 1 cup of boiling water, stir until dissolved
    and add to the remaining water. Make sure the brine is cool before you add the chicken.

4. You can brine in a large pot,  a cooler or a large zip lock bag or brining bag (SEE PIX BELOW). Brine
    for 2 hours. It is important that you give the brine enough time to work, but that you don't over do it.






**COOK'S NOTES**