Brined whole chicken

2 quarts water
1/4 cup pickling spice (1/2 of a 1-1/2-ounce jar)
1/3 cup salt
1 broiler-fryer chicken, 2-1/2 to 3 pounds

1. In a Dutch oven or large stock pot, bring water, pickling spice, and salt to a boil over high heat. Remove from heat and chill completely.
2. Remove giblets from chicken; rinse and pat dry. Submerge chicken in chilled pickling marinade. Marinate in refrigerator 12 hours.
3. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels, brushing off excess pickling spice. Place chicken, breast side up, in center of cooking grate. Grill 1 to 1-1/4 hours or until meat thermometer registers 180 F (82 C) and the drumsticks move easily in their sockets. Serve hot while skin is still crispy.