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This recipe makes enough for 1 whole chicken, cut into parts, or six 1-inch-thick bone-in pork chops.
- 6 cups water
- 1/2 cup coarse salt
- 1/2 cup honey
- 1 whole chicken, cut into parts, or six 1-inch-thick bone-in pork chops
Bring the water, salt and honey to a simmer in a medium-size saucepan over medium-low heat, stirring until the salt dissolves. Let cool completely.
Place the chicken or pork in a bowl, and pour the cooled brine over the top. Refrigerate, covered, for 2 to 3 hours. Remove the meat from the brine, rinse under cold water and pat dry with a paper towel. Season with pepper before grilling.
Recipe reprinted by permission of Martha Stewart Living. All rights reserved.
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