Jamaican-style jerk brine

The chicken turned out beautifully, crispy golden, tender and savory. This is an approximation of the combination of ingredients used in the brine solution. (I really must start writing things down as I go along 'cause I forget what I've done and must cast about to redo it.)

• Chicken sufficient for the number of eaters, cut up or whole
• 3/4 cup kosher salt
• 3/4 cup brown sugar
• 2 quarts broth, vegetable or chicken
• 1 tablespoon hickory smoke flavor if not grilling
• 1 cup white vinegar (optional)
• 4 scotch bonnets, stemmed and minced (don't forget the gloves)
• 1/2 cup green onion, minced (sub same amount of finely chopped white onion if you wish)
• 1/2 cup lime juice (if you can get it)
• 4 garlic cloves, minced
• 2 tablespoons thyme
• 2 tablespoon allspice, crushed berries or ground
• 2 tablespoons garlic powder
• 3 teaspoons cayenne pepper
• 3 teaspoons rubbed sage
• 2 teaspoons ginger, peeled and grated
• 2 teaspoons nutmeg
• 2 teaspoons cinnamon, ground

Combine all ingredients except scotch bonnets, in a large stock pot, bring to boil. Reduce heat, give it a good long smell to see if you have enough spice, if not add some more. Remove from heat and allow to cool.
Place chicken in pot and add enough cold water to cover the bird totally. Keep it submerged during the brining process by using a plate inverted over it. Refrigerate for up to 24 hours.
Remove chicken from brine. Discard brine.
Pat bird dry, rub all over with butter. Add another layer of flavor by using a paste rub after the butter. (Busha Browne's is really, really good and you can get it online.)
Cook bird in whatever manner you wish. I did it in the oven, 450F for 15 minutes, 375 for another hour or so, until done. Grilling is also good.