Chef Eric, from Peaches restaurant in Norwalk, shares the secret to great-tasting poultry.

Ingredients:

- 4 cups salt
- 4 cups sugar
- 1/4 cup black pepper corns
- 10 cloves of garlic
- 1 bunch of fresh thyme
- 5 bay leaves
- 4 gallons water
- ice for chilling

Procedure:

Combine all ingredients into a pot, bring to a boil, chill brine with ice (about one bag of ice). When brine is cooled down, drop in poultry of choice. 

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