1 chicken, from 1.5 to 1.8 kg

Brining the chicken allows to plump the chicken with seasoned water that make the meat juicier. In a large bowl, dissolve 125 ml (1/2 cup) of table salt (everyday salt) and 15 ml (1 tablespoon) of corn syrup, honey or maple syrup in 2 litres (8 cups) of water.

Place the chicken - we choose a plump chicken, weighing between 1.5 and 1.8 kg, breast side down, for it to be well covered with the brine. Refrigerate for one hour. Remove the chicken from the brine and dry thoroughly with paper towels. Another good idea: for crispy skin, brine the chicken in the morning, pat it dry and let it dry thoroughly in the refrigerator until ready to cook for dinner.

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