Recipe - Brine For Roasted Chicken

3 Lemons, cut in half
1 cup Kosher salt
Three fourths cup Brown sugar
1/3 cup Garlic, crushed
3 Bay leaves
One fourth cup Whole black peppercorns
5 Jalapenos, split and seeded
1 tablespoon Dried basil
1 tablespoon Dried oregano
1 tablespoon Dried thyme
1 ga Cold water

Place all ingredients together in container big enough to hold whole
chicken and mix well. Rinse whole roasting chicken, be sure to remove
giblets and any loose parts from cavity. Submerge in brine for 18 to 24
hours, refrigerated. Roast according to usual method.

Posted to MMRecipes Digest V4 #166 by BobbieB1@aol.com on Jun 28, 1997