2 quarts water 1/3 cup plus 2 tablespoons plus 1 teaspoon (125 grams) kosher salt ¼ cup plus 1 heaping teaspoon (62.5 grams) sugar 6 tablespoons pickling spice 1 head garlic, split 1 ounce fresh dill 3 ½ pounds bone-in, skin-on chicken

Step 1 In a heavy pot, combine the water, salt, sugar, spice, garlic and dill and bring to a simmer over high heat. Remove from heat and cool completely.

Step 2 Place the thighs in a non-reactive container. Pour the brine over the thighs, keeping the thighs submerged, cover and refrigerate overnight.

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