Ok Ok Ok   I almost feel guilty....

Here is a super easy recipe I have not found anyone yet that does not like this:

For 3-4 whole chickens and a coke: baked, slow grilled or deep fried.

1.5 quarts or so of filtered water (tap water is fine if your tap water does not taste bad) in a big saucepan.  Add 2lbs of brown sugar, 1lb of kosher salt, three whole garlic cloves or 1/2 cup minced (canned) garlic, 1/4 cup crushed red pepper and (OPTIONAL) three tablespoons of ground cayenne.  Bring to a boil do dissolve the salt and sugar and remove from heat, this is your brine.  After rinsing the chickens put them in a big enough ice chest that they all fit on the bottom.  Pour your brine over the chickens and then add enough water to just cover the chickens all the way.  You might have to add some weights on top of the chickens to hold them down in the brine and keep them from floating...use your imagination.  Then fill the ice chest the rest of the way up with ice and leave it alone for a minimum of 24 hours.

Grab your chickens and cook them.  If cooking in an oven put them in one huge roaster or a couple of normal ones and cover with foil.  Cook at 350 for 40 minutes then turn down to 250 for about two hours or until they start to fall apart.  Uncover and quickly brown them with your broiler on high and baste with butter.  Grilling.... if you got a rotisserie then that is the best way to cook these, if not grill low and slow on an upper rack turn often and baste in butter.  Depending on the grill sometimes I will wrap them in foil for most of the cooking so they do not dry out. Feel free to add liberal doses of butter into that foil so it is well lubed up.  Deep frying....well do what you normally do there.

Does not sound like much but it really is good.