In a two gallon pot, I add salt, brown sugar, pepper, sage, fennel seed, bay leaves, (sometimes a vanilla bean), and dissolve in water. Then I put a whole chicken in it (4 lbs and under are best), and leave to brine in the fridge for three to five days. If I want to brine it for longer, I add less salt, otherwise, when the chicken cooks, it becomes too salty. Then I drizzle the chicken breast with olive oil, throw it in the oven at 450 for about an hour and a half. Brined chicken takes longer to cook, and I have noticed that the breast takes longer than the legs, so be sure to use a thermometer. No one likes raw chicken.
The brine mixture can be adjusted to however you like. THat's just my basic mix. Makes the most succulent, tender, and moist chicken ever.