Honey Sage Brine for Chicken


1 bunch sage

3 sprigs thyme

1/2 cup honey

6 garlic cloves, peeled and smashed

2 tablespoons black peppercorns

1.5 cups sea salt

1.5 gallons water

1 whole chicken, rinsed

Bring first 6 ingredients plus 2 quarts of water to a boil in a very large stockpot. Stir to dissolve the salt, then turn off the heat. Add remaining water. When the brine has cooled to room temperature, add the chicken, making sure it is submerged. Then refrigerate overnight until ready to use. An hour before you plan to serve, remove the chicken and pat dry. Strain the brine to remove the garlic and herbs and place them inside the chicken cavity. Smoke or roast and enjoy.