From: The Flavors of Bon Appetit, 2000

"Brining is a great way to add flavor and moistness to today's commercial chickens." - From: The San Francisco Chronicle Cookbook Volume II

"Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor." - From: Williams-Sono

With Preserved Lemons and Pomegranate Reduction. - From: the National Chicken Council

With Duxelles or Spinach-Ricotta Stuffing. - From: Joy of Cooking: All About Chicken