ad hoc at home: Chicken Brine

• 1 lemon halved
• 4 bay leaves
• 1/5 bunch flat-leaf parsley
• 1/5 bunch thyme
• 1/10 cup honey
• 1/5 head garlic halved through equator
• 1/10 cup peppercorns
• 2/5 cup kosher salt
• 6.4 cups water

Boil all of the ingredients for 1 minute to dissolve the salt.  Cool and then chill before using.  Soak 3lbs (a small farmer’s market free-range grassfed chicken is ideal) for 12 hours but NO LONGER.  Remove and dry and then they are ready for frying.