The idea of brining is simple enough - The process of soaking the meat in chilled salted water causes the chicken to absorb some of the water through the process of osmosis. The end result is juicier and more flavorful meat. There are several recipes for the brine that use lemons, bay leaves, stock, etc. I’ve tried a few, and I’ve come to prefer a simple brine recipe: 1/3 cup sea salt, 3 liters of water, ¼ cup sugar. Just mix together the salt and sugar in the water, until dissolved. Clean out the chicken, especially the cavity, and place the chicken in the brine solution for 8 hours, best overnight. The chicken should be submerged. The next day, before you get ready to prep the chicken for roasting it, dry it out in the fridge for 2 hours. Pat dry before you proceed with the next steps.