3/4 c salt, Kosher 2 easliced lemon 1 eamedium, sliced onion, white 11 clv garlic 4 ea bay leaves 1 T thyme, dried (optional)1 T black pepper 1 galcold water 3 lb chicken 1/2 c butter, unsalted 2 T Garam Masala
Rub salt into the meat. Add 1 lemon, orange, onion, 3 garlics, bay leaves, thyme, pepper and Chicken to cold water--you may need to use less. Refrigerate 1 to 6 hours. Rinse well, pat dry. Air dry in fridge 1 hour or overnight. (For a totally different taste, omit this first step)
Slice garlic--up to 8 cloves. Sprinkle lemon slices with Garam Masala. Stuff under chicken skin with garlic slices. Sprinkle extra pepper or Garam Masala on top if desired.
Bake uncovered at 350 degrees for 1 hour and 15 minutes (or until chicken is done). Use butter--or chicken broth--to baste chicken occasionally if needed.
Optional cooking methods: grill or smoke!
Try with a turkey but brine overnight.
Let rest 30 minutes before serving.