Herb Chicken Brine

I'll me trialling different brines for chicken, having absolutely loved the turkey brine at Christmas. This one had a really strong smell so I was a bit worried but it actually came through as a lovely subtle warm flavour.

Ingredients

• 250g soft light brown sugar

• 150g sea salt

• 1 tbsp fennel seeds

• 1 tbsp coriander seeds

• 1 tsp allspice

• 2 bay leaves

• 1 tsp juniper

• 1 head garlic

• 1 small bunch thyme

• A few cloves

• 1 star anise

• 1 tsp black peppercorns

• 2 litres water

Method

1. Mix everything together in a large saucepan big enough to hold the chicken.

2. Place over a medium heat and bring to the boil. Stir until the sugar and salt

3. has dissolved.

4. Remove from the heat and allow to cool completely.

5. Prick the chicken all over with a skewer and submerge in the brine.

6. Cover and place in the fridge overnight.

7. Remove and dry the chicken with kitchen paper, place on a plate and put into the fridge for at least an hour to dry out.