For my chicken brine I usually only use water and salt. I do not find sugar in my brine does enough for me to warrant adding it. I never measure. I just mix it to taste. I like the brine to taste pretty close to ocean water, but maybe just a touch less salty.
Originally Posted by Bolas De Fraile
Tax I have rotissed a good few chickens but never brined one, what does it impart?
Brining adds moisture and flavor. When you cook a chicken that has not been brined and you add salt the salt is just on the surface. When you brine a chicken the salt is throughout the entire piece of meat. Not only does this add flavor, but it also gives the liquid a place to go and be held so you are left with a moister end result.