We typically eat roast chicken on Sunday nights. It's comforting, healthy and always delicious. Last week, we experimented with a soy brined chicken, which I first heard about on a Thanksgiving edition of KCRW's Good Food (which I highly recommend if you're not already listening).

 

The brine is very simple, with a mix of brown sugar and soy sauce diluted slightly by water. A recipe can be found here.