Brine -here is thomas keller’s recipe for chicken brine that you can use for roasting or frying chicken.

1. Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

2. Pour the brine into a container large enough to hold the chicken pieces, add the chicken, and refrigerate for 12 hours. The chicken may be too salty if you brine the chicken for more than 12 hours.

3. Remove the chicken from the brine, rinse with cold water, pat dry with paper towels and let it rest at room temperature for over an hour. Roast or fry the chicken.