Ingredients
- 5 jalapenos
- 3 lemons
- 3 bay leaves
- 1 ga water (cold)
- 3/4 c brown sugar
- 1 c kosher salt
- 3/8 c garlic
- 1/4 c black peppercorns (whole)
- 1 tb thyme (dried)
- 1 tb oregano (dried)
- 1 tb basil (dried)
Place all ingredients together in container big enough to hold whole chicken and mix well. Rinse whole roasting chicken, be sure to remove giblets and any loose parts from cavity. Submerge in brine for 18 to 24 hours, refrigerated. Roast according to usual method.
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