4-6 servings

Prep time: 30 minutes, Total time: 6-12 hours

Brine

• 1 cup kosher salt
• 1 quart hot water
• 3 quarts cold water
• 4 sprigs of fresh thyme
• 4 sprigs fresh rosemary
• 4 cloves of garlic
• 2 tablespoons whole black peppercorns

Salad

• 1 whole chicken, about 3 ½ pounds
• 3 tablespoons extra virgin olive oil
• ¼ cup fresh parsley
• ¼ cup fresh dill, chopped
• ¼ cup fresh tarragon, chopped
• Salt to taste
• Freshly ground black pepper to taste

1. In a container large enough to hold the chicken, stir the salt into the hot water to dissolve. Add the herbs, peppercorns, garlic, and cold water. Submerge the chicken in the brine. Refrigerate for at least 4 hours, or overnight.
2. Preheat oven to 350°F. Remove the chicken from the brine and pat dry with paper towels. Roast until a thermometer inserted into the thickest part of the thigh registers 165°F, about one hour. Remove from oven and let rest at least 15 minutes.
3. When the chicken is cool enough to handle, remove and discard the skin. Pull all the meat off of the chicken and shred into large chunks.
4. In a large bowl, toss the chicken with olive oil. Add chopped herbs and season to taste with salt and pepper.