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I do have my own brine recipe (it's a spin on Alton Brown's) but I may incorporate pieces of yours into it; thanks for sharing! I love putting herbs under the skin--good stuff. I wish my hands were a bit smaller, as its not an easy task with my large paws, but it's well worth it.
Last year was the first year I tried brining; it was on the suggestion of my now-ex boyfriend, the Food Network junkie. Since then, every time I roast a chicken (every couple of months--whole chickens are just so damn cheap compared to cut-up parts) I give it a "brine bath". I've had a lot of fun experimenting with flavors.
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"With all its sham, drudgery, and broken dreams,
it is still a beautiful world.
Be cheerful. Strive to be happy."
-Desiderata
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