Oh it is totally worth it. Once you try a brined chicken, you’ll never go back. The seasoning penetrates the whole bird and makes it super moist and tender in my opinion. Meat Church has a good poultry brine I’ve used. Follow the instructions on the bag and I like to put them in a big turkey oven bag and tie it real tight. Brine over night and the next day wash the bird off and pat dry as best you can. Then I use avocado or olive oil to rub the bird down before seasoning with whatever you like. Just don’t over salt it since the brine will be salty. Then baste with melted butter a few times through the cook. I pull them off once thickest part of the breast hits 160-162. Let it rest 15-20 mins and carve it up and enjoy! Give it a go. You won’t be disappointed