CHEZ PANISSE BRINE FOR MEATS

2 1/2 gallons cold water

2 cups kosher salt

1 cup sugar

2 bay leaves, torn into pieces

1 bunch fresh thyme, or 4 tablespoons dried

1 whole head of garlic, cloves separated and peeled

5 whole allspice berries, crushed

4 juniper berries, smashed

Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Add all ingredients and stir for a minute or two until the sugar and salt dissolve.

Leave poultry in the brine for 24 hours; pork for 3 days. If the meat/ poultry floats to the top, use a plate or other weight to keep it completely submerged in the brine.

The recipe may be halved or doubled; the important thing is to have enough brine to completely cover the meat or poultry.

To roast a brined chicken: Drain well. Pat dry and stuff with onions, lemons and herbs. Rub the skin with oil to help browning and sprinkle with pepper (salt isn't needed because of the brine). Roast in a 400 degrees oven until done; generally about 1 hour and 15 minutes for a 3 1/2- to 4-pound bird.

To roast a boneless brined pork roast: Place the meat in a roasting pan and roast at 400 degrees for 12 to 15 minutes per pound, until the center is just pink, or until the internal temperature reaches 150 degrees to 160 degrees.

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