i brined one of my red broilers last week, and while it was juicier than not brined, the recipe that I got online used several herbs and the flavor was a bit strong. I did like the juicyness, as they were small broilers and can be dry.
Well, my Rangers are in a 2 acre pasture actually- woven wire fence and they are too fat to squeeze through, not that they have tried. Mine dont like to get real far from teh barn-that is where the feeder is and they dont get it until night! I clap my hands and 100 fatsos come a running to the door!
You didn't say how old they are. If they're standard butchering age, you shouldn't need to brine. If they're older, maybe so. I haven't raised rangers yet, so I'm just speaking of chickens in general. One of the other members who raise rangers can give you specifics about age.
I guess I am concerned because this is the first time I have done this, and I am worried the people who are buying these might not be pleased with them, and thus will notbe return customers. Probably needless worry, but I am hoping to cover all my bases. Greyfields, your Rangers get to run around quite a bit, correct? And you have not had an issue with them being tough?