WET BRINE FOR WHOLE CHICKEN OR TURKEY WITH ROSEMARY SPRINGS

                                                                                              By CHEF DAN:

Makes 1 cup

INGREDIENTS:

1/4-cup rice wine vinegar

 1 onion, thinly sliced

4 garlic cloves, smashed

1 teaspoon oil

1 cup kosher salt

6 springs of fresh rosemary

1 teaspoon EACH dried sage, dried savory, and Tandoori Masala powder

1 gallon water

DIRECTIONS:

1.   Add all dry ingredients in a stock pot and bring to a boil.

2.   Boil for 1 minute.

3.   Remove from heat and let completely cool.

4.   When cool add whole chicken and refrigerate overnight.

ENJOY DAN:                                            BON-APPETITE!!