Herb Baked Chicken

1 whole chicken
1/4 cup sugar
1 gallon water
2 bay leaves
1 cup kosher or coarse salt
1 tablespoon black pepper corns
2-3 tablespoons poultry seasoning( this is a mix of ground herbs)
1 onion
3-4 stocks celery
2 tablespoons soft butter
1/4 teaspoon ground black pepper
bag or container that is bigger than the chicken

How2:

• In a sauce pan add about 3 cups of the water on high heat.
• Add in salt,sugar, peppercorns, bay leaves, poultry seasoning.
• heat until salt and sugar desolves and the fragrance of the spices form.
• In the container lined with a bag, pour in cold water, followed by the warm spice salt water (brine).
• refrigerate until it cools compleatly.
• Add in the whole chicken be sure its submerged and covered by the mixture.
• place in the fridge for 24 hours maximum, or 4 hours at the minimum.
• The chicken will plump up and absorb the flavored liquid.
• once its ready to be baked, preheat the oven to 350df.
• remove chicken from the brine pat the skin dry with a towel or paper towel to remove moisture from the skin.
• smear the soft butter over the entire chicken, sprinkle with 1/2 teaspoon of the poultry seasoning followed by ground black pepper. place onion and celery into the cavity of the chicken.
• cover and bake for about 1-2 hours until its cooked.
• towards the end remove the foil and allow it to brown the butter will aid in this.
• to form a gravy you may follow my easy gravy recipe.
• serve with any side dishes. ENJOY!

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