For chicken brine, gather 48 ounces lager beer, 3/4 cup light brown sugar, 5 bay leaves, 6 cups of ice and a handful of thyme sprigs. Also prepare 1 cup kosher salt, 1 tablespoon cracked black pepper and 1 3-pound chicken. Refrigerate the chicken in the mixture for four hours.
Procure a large pot, and place the sugar, pepper, thyme, beer, salt and bay leaves inside. Bring the contents to a simmer, using a spoon to stir the salt and sugar until they dissolve. Once everything is integrated, remove the brine from the heat, transferring the contents to a large bowl. Place the ice inside the bowl along with the brine, to decrease the temperature. Add the chicken legs, breasts and wings, separated, but still on the bones.
After four hours in the refrigerator, remove the chicken from the brine, and preheat the oven to 400 degrees. Pat the chicken dry with clean paper towels, and discard the towels immediately to avoid cross-contamination. Brown the chicken on the grill or in a grill pan, then transfer it into the oven to finish cooking. This should take at least 20 minutes. After that time has elapsed, use a meat thermometer to ensure that the center of the thickest portion of meat has achieved the safe internal temperature of 165 degrees, and serve.