Brine for whole chicken

The secret to a good chicken, in my opinion, is brining it. 6 tbsp of salt for 2 litres of water and add any flavour you like (garlic, onion, all spice, black pepper, lemon, thyme... things like that). Leave the chicken in there for 12 hours to 2 days and you will have a chicken that is flavoured to the bone and super moist and tender. No dry meat, not even the breast. If you've never done it, give it a try!