i've been mustering up the courage to roast a chicken for awhile now and have gotten some great tips from the roasted chicken post a little while ago, but the brining issue has me a little lost. the tip about adding fruit juices and herbs sounds great, but what do you use in terms of liquids and what amounts? what do you recommend adding to it? i know the most basic way to brine is just salted water, but then do you still season the bird before you put it in the oven with salt and pepper? any tips would be helpful. thanks!