I decided to brine a chicken, then roast it, tonight. I just realized I majorly goofed! I have read the threads concerning brining, and I even started a document on brining to record the water/salt ratio, and any flavorings I wanted. I had recorded 1/2 c of salt to 1 gal of water. However, my dumb brain remembered it as 1/2 x salt to 1 CUP of water. Hopefully, it won't be to bad, as I only had time to brine for about an hour before I rinsed it and started the roasting process. I'll report back later how it was.