Morton Salt

1/2 cup Morton^® Coarse Kosher Salt
1/2 cup brown sugar, packed
1 tablespoon Allspice, ground
1 cup sage, fresh, whole
3 cinnamon sticks
1 tablespoon ginger, ground
6 cups water
8 cups ice, crushed or cubed
1 chicken, whole 3 to 3 1/2 pounds

1. Combine ingredients for brine, except ice, in a large stockpot.
2. Bring ingredients to boil and remove pot from heat.
3. Add ice to cool the brine to below 40°F.
4. Rinse chicken under cold water.
5. Place chicken into the brine solution and store in the refrigerator for 12 hours or
overnight. (If using a stockpot to store chicken, use a stainless steel stockpot. Do
not use aluminum).
6. Remove chicken from brine, rinse with cold water, and dry off with paper towels.
7. Place chicken on baking sheet and bake for 1 hour 20 minutes or until 165°F.
internal temperature.

Allow chicken to rest for 10 minutes prior to cutting.