Step 1 Make a brine for the chicken: In a large (roughly 8-quart) pot, heat the water, brown sugar and salt over medium-high heat until the sugar and salt are dissolved, about 3 minutes.
Step 2 Remove from heat and stir in the bay leaves, white and black peppercorns, mustard seed and cloves. Stir in the ice to cool the brine.
Step 3Place the brine in a non-reactive bowl or container and add the chicken (make sure the chicken is submerged, weighting the chicken down if necessary). Cover and refrigerate for 24 hours.
Step 4Remove the chicken from the brine and drain. Set the chicken aside while you heat the oven. Heat the oven to 400 degrees. Place the chicken on a rack in a roasting pan.
Step 5Roast the chicken at 400 degree for 25 minutes, then reduce the heat to 350 degrees and continue roasting until a thermometer inserted into the thigh of the chicken reaches 165 degrees, 1 to 1 1/2 hours (timing will vary depending on the original temperature of the chicken and how quickly the oven temperature readjusts).
Step 6Remove the chicken and set aside until cool enough to handle. Discard the skin and remove the meat from the bones (the bones can be discarded). Dice the chicken into small pieces . You should have about 5 cups (about 2 pounds) of shredded meat. Cover and refrigerate the meat if not using immediately; the meat can be made up to 1 day before making the empanadas.