Remove chicken giblets and rinse the chicken inside and out. Place 1 cup salt to 5 quarts water in a large container and stir to dissolve the salt. Submerge the chicken in the brine, making sure it is completely covered with brine. Cover and refrigerate for at least 3 or up to 8 hours. Remove the chicken from the brine, rinse well and pat dry.
TIP: Find a pot that the chicken will fit in snugly then begin with 1/5 cup of salt & 1 qt water. This is all I ever need to use when I put the chicken in my small stock pot.