This brine will make ordinary roast chicken a memorable feast. To brine pork chops, use 4 tablespoons of brown sugar instead of white, keeping the other ingredients and proportions the same.

Ingredients:

1/2 cup chopped fresh herbs (rosemary, thyme, oregano, sage)
2-3 tablespoons Ravida Sicilian Sea Salt or other Sea Salt
1 tablespoon sugar
1 tablespoon fennel seeds
1 tablespoon juniper berries
1/2 teaspoon coriander seeds
1/2 teaspoon Maldon black peppercorns
3 bay leaves
2 cups boiling water
6 cups cold water
2 to 3 pound whole chicken, or chicken parts

Put the first 8 ingredients into a heat-proof container.
If planning to brine overnight, use the smaller amount of salt; if brining for 2-4 hours, use the larger amount.
Pour boiling water over the spices and herbs, and allow to steep for 15-20 minutes.
Place the chicken or chicken parts in a bowl or container, and pour the cool water over it.
When the steeping mixture is lukewarm, pour that over the chicken also.
Cover and allow to soak for 2 hours to overnight.
Drain brining solution and pat chicken dry before roasting or grilling.