Perfect Chicken Brine by Kate Leifker Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat, about 20 to 30 minutes minutes. Cook, stirring occasionally, until salt and sugar are dissolved completely, about 20 minutes. Remove from the heat and cover with a lid. Let brine sit at room temperature for 2 hours to let the dried herbs steep and enhance the flavor of the brine. Refrigerate to finish cooling before using, at least 1 hour.

 

• 8 cups water

• ⅜ cup kosher salt

• ⅓ cup white sugar

• ⅛ cup dried sage, or to taste

• ⅛ cup dried basil, or to taste

• 1 heads garlic, crushed and chopped

• ½ tablespoon whole black peppercorns

• ½ large bay leaf

  Perfect Chicken Brine  by Kate Leifker   Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat, about 20 to 30 minutes minutes. Cook, stirring occasionally, until salt and sugar are dissolved completely, about 20 minutes.  Remove from the heat and cover with a lid. Let brine sit at room temperature for 2 hours to let the dried herbs steep and enhance the flavor of the brine. Refrigerate to finish cooling before using, at least 1 hour. https://www.allrecipes.com/recipe/241483/perfect-chicken-brine/