Choose a container large enough to hold the chicken and brine
Use cold water as the base
Add salt to the water and stir until fully dissolved
Optional: add sugar, herbs, garlic, peppercorns, or citrus
Submerge the chicken completely in the brine
Keep the chicken refrigerated while brining
Brine for 1 to 4 hours for pieces
Brine for 8 to 12 hours for a whole chicken
Do not brine too long or the chicken may become too salty
Remove the chicken from the brine
Rinse lightly if needed
Pat the chicken dry with paper towels
Cook the chicken as desired