I made the brine from the Bouchon cookbook (p325) for a roast chicken. The recipe calls for 12 bay leaves, which i thought sounded a little excessive, but that's why they ask for, so i threw it in. This morning, I peeked in at the brine and the chicken, and I got a whiff of something distinctly medicinal, almost menthol. I haven't roasted it yet, and I don't know if it's worth roasting something if the brine has ruined it. could it be all those bay leaves? is this a typo? maybe they really meant 2 bay leaves! Has anyone tried this brine?