Brined Baked Chicken

Taken from Betterthanmymothers.blogspot.com

3 T Salt
2 T Brown Sugar
2 cups VERY hot water
1 t Peppercorns
1 Bayleaf
1 Lemon
Ice
8 Drumsticks

Dissolve salt and brown sugar in hot water. Add peppercorns and bayleaf. Cut lemon in half and squeeze juice into the brine. Add lemons to brine. Add 3 cups of ice to cool the brine down. Pour into ziploc bag and add chicken. Close bag and place in bowl in fridge over night.

Line cookie sheet with foil. Place wire baking rack on top of the foil. The not only makes clean-up a cinch, but it allows the chicken to get crispy on all sides.

Bake at 45o for 35-45 minutes, or until internal temp reaches 165 degrees.

I served this with rice, corn and pinto beans. I spiced up the beans by adding a little lime juice and salsa. This was a really yummy meal. Both kids loved the chicken and Kennon tried, and liked, the beans. And it was rather hassle free!!!