Gah! Sorry about the double-post.
Something is seriously wrong if you’re using a cup of kosher salt per gallon of H20 & the finished product tastes too salty after 6 hours. That should not happen at all.
I agree that after 6 hours you should not be able to taste the salt at all.
There is a difference in kosher salts. Cooks magazine says that if you are using Morton’s Kosher salt you should use less than if you are using Diamond Crystal. About 1/2 as much if IIRC, but my wife says the reduction is not that much.
Either way, either brand 6 hours should not give you overly salty food. did yo rinse off the chicken with fresh water before cooking? If any of the brine was left on then the result could be very salty.
To give you an idea, I typically brine a chicken for 10-12 hours if I can plan that far ahead. When I do a turkey I brine it for 24 hours.
I bought this baster a little while back when my wife complained about the old-school baster sucking. It may look the same but the bulb section is actually 2 pieces - the squeezy bulb and a plastic collar that slides up the tube to lock the bulb on. Because of that, the bulb is a bit looser when attaching it to the back of the tube since it doesn’t have to fit especially tightly to create a seal. And you get a cleaning brush which helps alot.
Capatalist Lion Tamer and Rick, I don’t know why the chicken was so salty, unless maybe I didn’t rinse it off, though I think I would have. I don’t remember for sure though. I do use Morton’s Kosher salt. I put a bit of water, maybe a cup or so, in a plastic pitcher, then the salt which I stirred until it was dissolved. Then I put the whole chicken in, and filled up the pitcher with water, then stirred so that the salty water wouldn’t just be at the bottom. Then I put the lid on and put it in the fridge. I don’t remember taking it out. I’ll try again and make sure I rinse it off well.
That link didn’t work for me. Was it this one? The reveiws there are decidedly mixed but you say it works for you, so that’s cool. I’ll look for one, thanks!
Was it a one gallon pitcher? If so, I think we’ve discovered the problem.
Sorry for the late reply, but yes, that is the one I was trying to link to. I did some looking around for alternatives when trying to find a baster replacement. Since it was a requested Christmas stocking stuffer I even went to far as to try to find “The World’s Greatest Baster”… but you know what? There ain’t a whole hell of a lot out there in high-end baster technology. That was about the best I could find. I could see where it would get mixed reviews… but it is marginally better than the alternative. Can’t get too excited about a baster I guess. 
You never know… maybe this is a calling for you to invent the better mouse trap… errr, baster. 
I just checked and yes, it’s a one gallon pitcher. I thought it would be bigger but it’s not. I take it a one gallon pitcher concentrates the salt too much? The whole chicken fit inside perfectly, with lots of room to spare for water, and it fit in the fridge with minimal disruption. If, judging by your comment, the container is supposed to be bigger, it’s probably not going to happen, not if the container is supposed to be refrigerated during the brining. Who has that kind of space in their fridge (or perhaps a better question, since obviously other people do do this, where do you find the space?)
Improvisor, thanks for the confirmation. I will look for that specific baster, or order it from amazon if I can’t find one locally. I’m not an inventor but yeah, you’d think someone would have come up with a better basic method after all this time.
If you used a one gallon container with a chicken inside it, you only had about a half gallon of water combined with a full cup of salt. You can continue to use the container, just cut your salt in half. In other words, the displacement of the chicken threw your proportions off.
I use an 8 qt plastic container that I bought for less than $10 at a restaurant supply store. Just remember that the lids are a la carte. Here is a link so that you can see what it looks like.
I highly recommend that you have a few of these in various sizes in your kitchen.