In a large pot, combine 8 cups of filtered water with ⅓ cup of kosher salt. Heat over low flame for about 2 minutes until dissolved.

Increase heat and bring the brine mixture to a rolling boil while stirring. Allow it to bubble for 2-3 minutes, then remove from heat.

Let the brine cool completely to room temperature; refrigerate for about 30 minutes to speed up cooling.

Fully submerge your clean chicken in the cooled brine for 8 to 24 hours in a non-reactive container.

After brining, rinse the chicken under cold water to remove excess salt, then pat dry with paper towels.

Rub softened butter over the chicken, sprinkle with crushed black pepper. Place uncovered in the refrigerator for 15-20 minutes.

Preheat oven to 400°F (200°C). Roast the chicken for 30 minutes, flip and continue roasting for 30-40 minutes, basting with butter.

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Let it rest for 15 minutes before carving.