Mentioned in cookbooks of the Middle Ages, brining allows the meat to absorb water. Flavour your brine and this will then be infused through the bird. If that is not enough reason to brine a chicken, the salt breaks down fibres that contract and tighten on cooking.
Cider and sage brine is one of our favourites.
At its most basic, this recipe involves submerging a chicken overnight in cold salted water flavoured with cider, sage and bay leaves. Then allow it to dry before roasting it.
If you want specifics: 3 cups cider, 3 tbsp sea salt, 1 tbsp whole peppercorns, 2 heaped tbsp of fresh sage, 2 bay leaves and enough water to cover your bird.
Sweet darjeeling tea with orange zest brine is another to try.