Ingredients
1 Whole chicken
125 g Kosher Salt
2.5 l Water
2 pieces Bay Leaves
2 slices Lemon
3 sprigs Parsley
2 cloves Garlic
1 tablespoon Butter, unsalted, melted (or vegetable oil)
1 pinch Grey Salt
Preparation
Brine the chicken. In a stock pot, boil 1 liter of the water, add in 125 g of Kosher salt (and, optionally, bay leaves, lemon slices, parsley, garlic cloves, and any other herb/spice). Stir to dissolve all the salt. Away from the stove, add in the rest of 1.5 liters of water to make a final 2.5 liters of 5% brine solution. Let it cool to room temperature. Submerge the chicken in the brine solution. Place it in the fridge overnight.
Air dry the chicken. On the next day, take the chicken out of the brine solution. Pad dry the interior and exterior surfaces with paper towels, until the skin is taut. Place ample paper towels on a large plate, and transfer the chicken onto the plate. Do NOT cover the chicken with any food wrap, and directly put the plate in the fridge. Let the moisture under the chicken skin evaporate over the next couple of days.
