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Bacon Lemon Thyme Brine for Roast Chicken
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Prep: 10 mins Cook: 300 mins
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Servings: 4
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Difficulty:  5 of 10
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Courtesy: www.baconsalt.com
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· 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
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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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