The first dish I learned how to cook was a roast chicken with potatoes, throughout my years of cooking this simple dish, I have never brined a chicken. The basic explanation of brine is that is is a simple water/salt solution. Soaking your poultry in a brine will keep the bird juicy and tender. for more on why brining keeps poultry and other meats so moist click here
For the brine :
1 Litre of water
3/4 cup kosher salt
2/3 cup brown sugar
3/4 cup soy sauce
1/4 cup extra virgin olive oil
add herbs and spices of your choice
for the best effect leave poultry in the brine overnight.
Delivered by The London Fine Foods Group.