Cooking Tender Chicken

1.Mix in a large container (large enough for about 5 lbs to submerge in):
1-2 gallons ice water
1 cup vodka
1 pound of coarse salt (table salt can be used but it has other additives not conducive to brining)
1 cup granualted sugar
2 tbsp fresh ground pepper
whatever other seasonings you will be adding to your chicken recipe upon cooking the chicken, i.e. thyme, oregano, basil, etc.

2. Continue mixing until all ingredients are dissolved, then place in refridgerator surrounded by ice packs.

3. Immerse the chicken in the brine and soak for 6-8 hours, weighing it down with a heavy object to keep it immersed the whole time. Replace ice packs if necessary to maintain about a 40 degree temp.

4. Remove the chicken from brine and rinse under cold running water. Pat dry.

5. If soaking with skin on, allow it to sit and refrigerate for another 3 hours, this will dry out skin so that it becomes crisper during roasting.