In a pot combine everything with 2 cups of water and bring just to a boil, stir well then remove from heat.

Pour brine into a gallon size jug or container and fill the rest of the way with fresh, filtered water.

The gallon of water should be cold enough to brine the chickens so you can immediately put them into a container (like a giant bowl or brining bags) making sure the brine fully covers the chickens.

Let rest in the refrigerator overnight.

Pat the chickens dry and let them stand at room temperature for 10-15 minutes.

Coat two iron skillets (or whatever roasting pan you have) with a bit of avocado oil (or whatever you have) add the chickens to the skillets breast side up.

When ready to roast the chickens preheat oven to 475 degrees, put skillets with chickens in the oven and roast 10 minutes, then reduce temperature to 350 degrees.

Roast Chickens for about an hour or until the internal temperature between thigh and drumstick reads 165 degrees. (please use a meat thermometer) If they start to get too brown on the top cover with a piece of foil gently just on the top of the chickens to prevent over browning.

Allow chicken to rest for 10 minutes before carving.