Bone in Chicken Breasts

They were on sale, for less than $1/lb. at Kroger. Tyson brand.

I bought 20lbs, put them in vacuum bags, sucked the air out and froze them all except 5 for tonight's dinner.

In a saucepan, I put two sprigs of rosemary, 4 sprigs of thyme, two sprigs of sage, 1/2 cup salt, 1/4 cup honey and 1/4 cup turbinado sugar and enough water to dissolve the salt and sugar.

Got one of the styrofoam coolers from a former meat delivery and placed these enormous chicken breasts in the bottom, covered them in poultry seasoning and ice.

When the water boiled, I iced the hot water to room temp, and poured it all on the iced chicken, put the cover on, and currently waiting for 6 hours to pass. I have a large "freezy thing" I put on top of the chicken to keep them submerged, and to keep the temp in there under 40f. I thought afterwards I could have put them in a big ol' ziplock and they would have fit in fridge... duh.

Then I cut up an old loaf of sliced Italian bread into cubes, sauteed some celery and onion, chicken stock, poultry seasoning and marjoram with a beat egg - for me, buying stuffing is like buying iced tea - it's not like you don't know how to make it, and making it yourself always tastes better, so I do my part to put Stove Top out of business. It's not working yet, but then again, I haven't bought gas from an Exxon station since 1989 and they seem to be doing just fine without me.

About an hour before taking them outside, I'll rinse and dry them, stick some more thyme and marjoram under the skin.  Planning to mop with diluted Franks Hot Sauce, butter, and a little buckwheat honey. No bbq sauce, I want the herbs to star in this show, but I can't seem to keep the hot sauce away from any chicken recipe as it always seems to improve whatever I put it on. I'm open to other ideas here, anyone?

This will be an indirect cook, 275f for as long as it takes, no smoke and Rockwood lump. Pictures if anyone is interested. Pulling them at 160f.