|1/2||cup table salt|
|10||cloves garlic , unpeeled|
|3||sprigs fresh rosemary|
Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water and stir until salt is dissolved. Submerge chicken in brine and refrigerate 1 hour.
Remove chicken from brine and pat dry with paper towels.