How to Brine a Chicken
Nutritionally, a pastured chicken is far superior to traditionally raised chicken. Chickens that are running around on pasture eating insects, worms, and forage have a great taste, but they also have muscle tone. And chickens with muscle tone may not be as tender. Brining them is the secret to a tender bird - every time!
Mix the water and sea salt in a large pot until the salt is thoroughly dissolved. Add the bay leaves, if using.
Add the chicken to the brine. If you are using a very large chicken or a turkey, mix more brine using the same proportions. Be sure the chicken is covered in brine.
Place a lid on the pot and refrigerate for up to 24 hours.
When ready to cook remove the chicken from the brine and pat it dry. Continue with your favorite recipe, but omit any salt.