Instructions: This much brine will take care of a 3 or 4 lb piece of pork loin, a chicken (or chicken pieces), a 3 or 4 lb beef, lamb or veal roast. Leave poultry in brine for at least 24 hrs, up to 36 hrs. Roasts benefit from 3 or more days.

Heat the water and add the remaining ingredients. Bring to a low simmer, stir a few times and remove from the heat. Let cool.

In a gallon freezer bag, put in the meat and pour brine over it. Squeeze out as much air as possible, put in a container and refrigerate.

I stuffed the cavity of the chicken with fresh herbs and roasted it at 400 for 1 hr. Very moist.

NOTES : Im sorry it took so long for me to respond to this recipe but it has been a busy week. Last week Kristen (WhoMe40) posted this method for brining meats.

I tried it on a large roasting chicken. The chicken had been previously frozen, so I thawed it out for 24 hrs, prepared the brine the next day and left the whole thing in the fridge for another 24 hrs. The next day I removed the chicken from the brine and stuffed the cavity with fresh herbs and roasted it in a 400 oven for 1 hour. It was so moist and delicious. I would certainly do this again.

Here is the recipe again for anyone who missed it. By the way, I did not cook the brine, I just stirred it well to make sure the salt and sugar were dissolved before pouring it over the chicken. [Penchard@aol.com]

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.