[/quote]Yes, exactly, but the only way to find out what the time should be would be to do it and test it. 5% would be overnight, and 25% would be a couple of hours.
I just wondered if there were any figures available for inbetween. The reason I ask is because of the extra herbs etc, you add. I would assume that they impart better flavour over time. So if you have 24hrs then great, but if you only have 8..? 5% not enough, and 25% too much.[/quote]
I'm pretty new to brining myself, so far I've done a couple of bellies for streaky bacon, haddock, ham and kippers, all of which have been pretty well received.
I've never done chicken, but this looks like a reasonable jumping off point to me, and claims to have you covered for anything between one and 12 hours..
http://www.enjoy-how-to-cook.com/brining-chicken.htmlIf you're going to add herbs/aromatics then based on my experience doing ham, I'd definitely recommend doing the boiled brine method.