Tony,
Thank you SO much for the brine recipe. I used it last night and it turned out GREAT! Most definitely the moistest chicken I ever had (and my wife and daughter agree). I did make a couple of tweaks....I used thyme instead of Rosemary (didn't have any in the house) and didn't do the stuffing (not that I don't trust your advice...just lazy on my part). The only improvement that I could see with the chicken from last night was that the skin wasn't crispy at all. Maybe throw it in the broiler for a few minutes next time? I also used a mini-baking loaf pan with about 10 ounces of Coors Light....perhaps that was redundant with the brining process (too much moisture?)....and maybe it is better for my health that the skin wasn't as appealing as the rest.
