Brine bright like this chicken
A liquid solution of salt, sugar, and water is probably what you think of when you hear the word "brine." Because these require a pot or vessel large enough for the entire bird to be submerged, they're actually much friendlier to the average whole chicken than the behemoth Thanksgiving turkey. In addition to kosher salt, sugar, and water, you'll want to pile in the herbs, spices, and aromatics, like chopped onion and garlic, to add flavor.
The key with wet brine is twofold: You must first bring it to a boil and stir to allow for the ingredients to completely mix—the sugar needs heat to dissolve. Do this in a pot large enough to hold the chicken. After that, you'll need the patience to let it cool completely. Adding raw poultry to lukewarm liquid=major food safety don't. The warm brine will raise the temperature of the meat, bringing it into the "danger zone" that invites bacterial activity.
You can leave your chicken in the wet brine for up to two days , but the liquid will need at least 12 hours to work its magic.
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