Ingredients Brining is one of the oldest kitchen techniques in the world:  it''s a very common way to preserve food with salt.  It's also an amzingly simple way to make the juiciest chicken you've ever had! 2 qt of water 1/2 cup salt A fresh chicken 1 or 2 chopped onions some chopped parsnips some chopped carrots 2-3 stalks chopped celery a splash of olive oil

Directions

1. Whisk the salt and sugar until they are fully dissolved.  Place the chicken in a large bowl or pot and cover with water. Refrigerate in brine for 1-2 hours then remove and dry well with a clean towel.
2. Preheat oven to 350F.  Toss the vegetables with oil and a bit of salt and pepper, then pour into casserole dish or shallow roasting pan. Sit the chicken on top and roast until meat thermometer registers 160F in the thickest part of the breast and 165F in thigh.  Cooking time depends on the size of the chicken.
3. As soon as the chicken is cool enough to handle - and without taking out of the pan - cut off the legs and slice off the breasts.  Cust as much meat as possible off the bone and stir in vegetables.  Serve together.

• Roasting Chickens