Poultry is a staple food. There are some really simple ways to enhance the flavor for frying or roasting. Brining is simple and very effective, do it as you leave for work and come home and cook. Here is a cold brine I use that is a cold brine. It's great. I did learn one thing. The longer the brine time, doesn't make it better. I found 12 hours is more than enough. Anymore than that won't give you the ultra crispy skin, if you deep fry. http://whatscookingamerica.net/Poultry/BriningPoultry.htm Here is Alton brown breaking down the essence of brining.