Step 1

Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.

Step 2

Cook for 3-4 minutes or until salt has dissolved.

Step 3

Turn off the heat and cool completely.

Step 4

Add the chicken to the cooled brine. Make sure the chicken is completely submerged.

Step 5

Cover the pot and refrigerate for 8-24 hours.

Step 6

Remove the chicken from the brine and rinse with cool water; pat dry with paper towels. Proceed with roasting, smoking or frying the chicken.