For your first trial, brine a whole chicken and bake for 20 minutes at 500 degrees. Reduce the temp to 300 and bake until the chicken hits 160 degrees (don’t worry, it will coast up to 170). Pull from the oven and let the bird rest for 15-20 minutes. Carve and enjoy.
Ingredients:
1 Quart of Water
1/4 cup kosher salt
1/4 cup honey
1 tbsp dijon mustard
2 sprigs of rosemary
A few sage leaves
1 tbsp black peppercorns
1 orange cut in half or quarters
Bring these items to a simmer, allow to cool, and then use to brine chicken or pork. You're all set.
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