hey hey! i was wondering if brining helps at all when you aren't planning to shred an older bird? we had really good luck with a quartered year old rooster and coq au vin WITHOUT a brine, and i am wondering if anyone has noticed an improvement on older poultry with a brine. i know cooking and shredding is easier and sort of fool proof in terms of texture, but i would like to have options! i like me some options ;)
i'll probably give it a go either way because i like to experiment, but input would be great!