Quick Lemon-Herb Brine

Quick Lemon-Herb Brine for 1 Chicken, whole or cut into pieces

• 15 ounces water (or 1/2 liter)
• 3 ounces salt (or 100 grams)
• fresh herbs (I used sage )
• 4 cloves garlic
• 1 small onion sliced
• 1 lemon halved
• 2 bay leaves
• 2 teaspoons black peppercorns, cracked beneath a saute pan
• 15 ounces ice (500 grams ice), or 15 ounces of ice water
• 1 chicken (3 to 4 pounds)

1. Combine all of the above except the ice and chicken in a small pan and bring to a boil over high heat.  Cover and remove from the heat and let sit for ten minutes.
2. Put the ice  (or ice water) in a bowl or large measuring cup.  Pour the herb brine over the ice.  Stir till the ice is dissolved.
3. Put the chicken in a plastic bag, pour the brine in, seal the bag, and let sit at room temperature for 2 to 3 hours.

Remove the chicken from the bag, discarding the brine.  Pat it dry and let it sit out for another hour before using (or you can refrigerate it till needed).  Great for roasting, but especially fine for frying