Ingredients:

• 8 cups warm water
• 1/2 cup kosher salt
• 1/4 cup packed brown sugar
• 3 tbsp molasses
• 1 tbsp whole peppercorns, crushed
• 1 tbsp whole allspice, crushed
• 2 tsp ground ginger
• 1 roasting chicken (4 lbs)
• 4 cups cold water
• 1 tsp vegetable oil

For brine, combine the first seven ingred. in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from heat and cool to room temperature.

Remove giblets from chicken and save for another use. Place cold water in a 2 gal. re-sealable plastic bag; add chicken. Place in a roasting pan. Carefully, pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate 3-4 hours; turning several times.

Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. Bake, uncovered, at 350 degrees for 80-90 minutes or until a meat thermometer reads 180 degrees; basting occasionally with pan dripping.