Hannah's Whole Chicken

subheading: Brine:

1 gallon water

¾ cup sea salt

⅔ cup light brown sugar

⅓ cup soy sauce

⅓ cup Apple cider vinegar

¼ cup olive oil

Herbs de provence

Whole chicken

4 Potatoes cubed

4 Carrots sliced into chunks

1 Onion

1 tbsp minced garlic

Herbs de Provence

Mix salt and sugar into water until dissolved. Add soy sauce, apple cider vinegar and olive oil.

Pull organs out of chicken.

Rinse chicken and place in brine. Sprinkle with herb de provence. Cover and refrigerate overnight.

Take chicken out of brine and pat dry. Discard brine.

Put vegetables in 9 by 12 glass dish. Sprinkle with herb de provence. Add garlic. Stir.

Put chicken on top vegetables breast side down. Do not cover.

Cook 350° at 20 minutes per pound or until meat thermometer reads 180°

Gravy. Add 1 or 2 tbsp flour to cold water. Stir well. Add chicken juice.

Can use chicken broth as base or soup.

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