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Brine Roasted Chicken

List of Ingredients




1 gallon boiling water
1 C kosher salt
1 T cracked black peppercorns
1 (3 1/2- to 4-pound) chicken, giblets removed and rinsed
1 lemon, halved
2 sprigs fresh rosemary


Recipe



Brine:
Combine water, salt and peppercorns in bowl, stirring to dissolve salt. Cool, then refrigerate until cold.
Place chicken breast-down in brine. Or place chicken and brine in gallon-size zipper plastic bag. Refrigerate 12 hours.
Preheat oven to 450*.
Squeeze 1/2 lemon inside chicken cavity; squeeze other half over chicken. Place both halves inside chicken. Tuck rosemary sprig under each wing.
Roast 15 minutes, baste with pan juices. Turn oven down to 325* and continue to baste every 15 minutes for an additional hour. Remove from oven and let rest on cutting board for 10 minutes before carving.
Serves 4