Combine 4 cups water, the salt, peppercorns, garlic, bay leaves, lemon and onion in a pot and bring to a boil over high heat. Remove from the heat and let the brine "steep" for 10 to 15 minutes. Move the brine to the refrigerator to cool, stirring occasionally.
Place the chicken and cold brine in a large container or plastic bag and refrigerate for 3 hours. Remove the chicken from the brine and pat dry before cooking as desired.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Fire Roasted Catering