Brining means immersing food in brine. Brine is a strong salt-water solution, which can also be flavored with herbs and spices. It preserves and flavors food. Soaking poultry in brine several hours before cooking enhances it juiciness. Whole birds or cut up white meat of poultry benefit greatly from brining. A basic brine calls for 1 1/4 tablespoon of salt to 1 liter of water. Use salt, which is free of additives. Adding 1/2 tablespoon of sugar and 1 tablespoon peppercorns improves taste as well. The size of the bird or pieces of meat to be soaked determines the amount of brine to be prepared, Mix everything until dissolved, place meat in a large pot, and pour brine over it. The brine must cover the food completely. 1 kilo/ 2 lb of chicken meat should brine for 2 hours in the refrigerator. When brining is done pat whole bird or pieces dry and cook immediately. The result is poultry that is just delicious.