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The only circumstances I brine for, are if it's an older bird, (older than 20-25 weeks) the salt in the meat tissues helps keep it from drying out when cooked, or if for some reason I didn't get a good bleed-out, like when a bird got killed in a mishap or something. Then I soak it in salt water to get the blood out. Young birds, such as broiler hybrid usually are, don't need it brining. They just need to age a little, and they'll be moist and tender as is.
I know people advise changing the water everyday, but I've forgotten to, and let it soak in the same water a couple of days, (or more) and it was fine. I doubt that it really matters, as long as your fridge is cold enough.
Otherwise, I don't soak meat while aging it. I just either put it in a plastic bag, or in a container with a lid, so it doesn't dry out. I usually use something like my water-bath canner, it's big enough to hold 3 or 4 good-sized chickens, and has a lid. I try to place the birds more or less upright, so that fluids drain out of the body cavity.
