In large container (or 2.5 gallon zippered plastic bag) dissolve salt and sugar in one gallon of cold water. Stir in garlic, immerse chicken, and refrigerate 2 hours, or more.
Preheat oven to 400 degrees, and adjust oven rack to the middle position. Lightly spray a large roasting pan with nonstick cooking spray, and place V-rack in pan. Remove chicken from brine, rinse, and pat completely dry with paper towels. Season the chicken with pepper on all sides, and place, wing side up, on V-rack. Roast for 30 minutes. Remove pan from oven, and carefully rotate chicken so other wing side faces up and continue to roast for 30 minutes. Remove pan from oven, and rotate chicken breast side up. Add 1 cup of chicken broth to roasting pan, and continue to roast until the chicken is golden brown and registers 175 degrees in thickest part of thigh (approximately 40 additional minutes).
Transfer chicken to cutting board and let rest for 10 minutes. Carve chicken, transfer to platter, drizzle with pan juices, and serve. 6 servings