In a nonreactive bowl, combine water and salt. Stir until salt is dissolved. Add chicken. Weight down the chicken with a plate to ensure it is full emerged. Add any combination of your optional flavorings.
1 gallon water, ½ cup kosher salt, 3-5 sprigs hearty herbs, 1 lemon, sliced, 2 bay leaves, 3 cloves garlic, crushed and peeled, 1 tablespoon whole black peppercorns
Refrigerate for at least one hour, or overnight. If you brine longer than overnight rinse the chicken before cooking to get rid of excess salt.
Cook according to your recipe instructions.
All seasonings, except salt, are optional but encouraged.