Instructions: Combine the salt, sugars, fennel and coriander seeds, peppercorns, thyme, and rosemary in a large nonreactive container. Whisk in the boiling water and continue whisking until the sugars and salt are dissolved. Whisk in the ice water and let the brine cool.

Add the chicken to the brine, making sure all the pieces are submerged. Cover the container with plastic wrap and refrigerate for at least 24 hours, but no more than 36 hours.

Preheat the oven to 400 degrees. Remove the chicken from the brine and lightly pat dry. Rub with the oil and shower with lemon juice. Season with several pinches of salt and place in a roasting pan. Roast for 25 minutes, or until the chicken is just cooked through.

Yield: 3 - 4 servings

NOTES : In addition to roasting, Joe Simone of Tosca in Hingham often grills these brine-cured chicken pieces (8 to 10 minutes on each side). The delicate flavor of the brine allows the natural taste of the chicken to shine through.

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