The key to moist, flavorful poultry is to brine the meat before cooking. Here’s my favorite brine, suitable for a 3-4 lb whole chicken or 4-5 lbs of parts.


  • 1 gallon of water
  • 1/4 cup of honey
  • 10 ounces Kosher salt
  • 6 whole cloves
  • 4 sprigs fresh rosemary
  • 2 Tbsp black peppercorns (whole)
  • 10 Bay leaves


  1. Place approximately 1 quart of the water in a sauce pan over med-high heat. Add the salt and honey. Continue heating and stirring until the salt and honey are dissolved.
  2. Pour the warm water into a suitable container with the remaining ingredients.
  3. Place the brine in the refrigerator and allow it to chill before adding the meat (2-3 hours).
  4. Add the meat and return the refrigerator for 8-12 hours.
  5. Remove the meat and discard the brine.

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