Start by selecting a pot large enough to comfortably hold the chicken and the brine mixture.

In a medium saucepan, combine the sea salt, brown sugar, crushed garlic, bay leaves, rosemary, thyme, and sage. Add 2 cups of cold water and place it over medium heat. Stir gently until the salt and sugar have completely dissolved.

Once fully dissolved, remove the pot from heat and allow it to cool to room temperature.

After the brine has cooled completely, add another 4 cups of cold water to the mixture.

Place your chicken in a large pot or a resealable plastic bag. Pour the brine over the chicken, ensuring it is fully submerged. Seal or cover the pot with a lid, and then place it in the fridge. For best results, allow the chicken to marinate for up to 24 hours.