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Bacon Lemon Thyme Brine for Roast Chicken
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Prep: 10 mins   Cook: 300 mins
Servings: 4
Difficulty:  5 of 10
· 1 Gallon water 
· 3 Ounce(s) Bacon salt 
· 1/2 Cup(s) Brown sugar 
· 1 Bunch fresh thyme 
· 2 Bay leaves 
· 1 Head garlic halved horizontally
· 4 Tablespoon(s) Black peppercorns 
· 2 Lemons, halved 
Step 1: Bring all ingredients to a boil and cook until the salt and sugar dissolves. Remove from heat and let cool to room temperature then chill in the refrigerator.

Step 2: Once chilled add the chicken to the brine and weigh down with plates so the chicken is fully submerged. Allow to sit in the brine for 4-6 hours.

Step 3: Rinse and dry chicken. Rest the chicken uncovered in the refrigerator for 3 to 24 hours.

Step 4: Preheat Oven to 450°F and cook chicken to an internal temperature of 160°F. Allow to rest for 10 minutes before cutting.


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