I am brining a chicken as we speak. I was inspired by Uncle RaRa. He just brined some cornish hens, so I thought I would try brining a chicken. I kind of wung the recipe. I listened to his tips and red some of Emeril's recipe but in the end I did this:
I bought a 3 gallon Ziploc bag.
I filled it with a 1/2 cup of brown sugar, salt and orange juice
Then I added a gallon of water, some crushed garlic pods, peppercorns, cumin seeds, cilantro and Herbes de Provence and put it in the icebox.
I will let it soak until ready to cook (about 6-7 hours)
I am very excited about the whole thing. I will let you know how it turns out and provide photos of course.