Measure ice and water to equal 2 cups. Pour into the salt water and stir to dissolve the ice.
Place a whole chicken in a deep pot or chicken pieces in a baking dish. Do not use aluminum, plastic, copper or wood containers.
Pour the brine over the chicken. It should cover or almost cover the chicken. A larger amount of brine can be made for brining a lot of chicken.
Cover and refrigerate for 4-8 hours for a whole chicken, 3-6 hours for a half chicken, 1-2 hours for bone in, skin on breasts, 30-60 min. for boneless, skinless breasts, 45-90 minutes for skin on legs or thighs, 30-45 min. for skinless legs or thighs.
Drain the brine and rinse the chicken well.
Cook as desired, but reduce or eliminate the amount of salt in the recipe.