• Combine water, kosher salt, sugar, bay leaves, and black peppercorns in a container large enough to hold your chickens.
• Stir until sugar and salt dissolve.
• Allow brine to come to room temperature.
• Place chickens in brine, cover, and refrigerate for 24 hours.
• When ready to cook, remove chickens from brine and pat dry.
• Rub chickens with panka, lemon juice, salt, pepper, garlic and rosemary. Be sure to get under the skin.
• Let sit for 3 hours, refrigerated.
• Pre-heat oven to 350° F/ 176°C.
• Roast chickens for 2 ½ hours.
• Optional: serve chicken with French fries, Peruvian huancaina sauce and chimichurri

Panka Recipe:

• Strain chilies and puree in blender with all other ingredients.