Brining a 3 1/2-4 # Chicken

• 1 gallon cold water
• 1 cup table salt or 2 cups kosher salt
• 2 cups sugar
• 1 (3 1/2-4 lb) roasting chickens

1. Combine all ingredients in a large pot (I use a large zip-lock bag).
2. Add the chicken and let soak in the refrigerator for 3 1/2 to 4 hours (or 1 hour per pound).
3. Rinse the chicken or other meat and cook as you usually would.
4. It will be edible, but very salty if this is not done.
5. I have also used this techique for brining pork and beef.

gallon cold water, salt, sugar, roasting chickens

Taken from www.food.com/recipe/brining-a-3-1-2-4-chicken-208522 (may not work)