"I made this up to go with some apple wine a friend had given us. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast iron roasting pan sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. Roast chicken as usual."
Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.