Begin by gathering your ingredients. In a large stockpot, combine the water, kosher salt, and any optional add-ins you like. Stir well to dissolve the salt.
Place the stockpot over medium heat and bring the mixture to a boil, ensuring the salt has fully dissolved. This will take just a few minutes.
Once dissolved, remove the pot from heat and let the brine cool completely. To speed up the cooling process, you can add a few ice cubes.
When the brine has cooled, prepare your chicken. If using a whole chicken, ensure it's clean and remove any giblets from the cavity.
Carefully submerge the chicken in the brine, breast side down. Make sure the brine fully covers the chicken. If necessary, add more water to ensure complete coverage.
Cover the pot and refrigerate the brining chicken for at least 12 hours, but no more than 24 hours. This allows the flavors to penetrate deeply.
After the brining time, remove the chicken from the brine and rinse it under cool water. This will help remove excess salt.
Use paper towels to pat the chicken dry, allowing for better browning during cooking.
Proceed to cook your chicken as desired. It can be roasted, grilled, or cooked in any way you choose!
