To Brine:

Cup of Yum
1. In a very large stockpot add the water, kosher salt (do not use table salt), sugar, garlic, sage, basil, black peppercorns and bay leaves and bring to a boil on high heat.
2. Stir well until sugar and salt have dissolved.
3. Turn off heat and let cool naturally until water is at room temperature.
4. Add chicken to the pot and cover.
5. Refrigerate for a minimum of 4 hours, up to 8 hours.

To Cook:

1. Preheat the oven to 425 degrees.
2. Remove chicken from brine and rinse under a very slow stream of water (sanitize your sink after rinsing).
3. Dry the chicken with paper towels inside and out and stuff the chicken cavity with apple and onion.
4. Place into baking pan and cook for 15 minutes, then lower heat to 375 degrees and cook for 40-45 minutes or until the middle of the thigh reads 165 degrees on a probe thermometer.