RE: The way chicken used to taste
According to Alton Brown of the Food Network, brining works on almost all meats. He even brines shrimp. I have been brining chicken for a while, and it works. I bought a nice square container at Lines and Things, just like he uses. I used to "kosher" chicken, too, and then grill it. I am not an expert, but I would take kosher salt and liberally spread it on both sides of a split chicken and refrigerate for 24 hours. I would then put it on the grill until done, and eat with beer. I wouldn't wash off the salt, although, I think you are supposed to, as that is the reason you are doing it, to draw out the blood. I know that when I brine chicken, the water turns pink.
The "Cooks Magazine" did an article on different chicken and found that after brining, there wasn't much of a difference. They noted they could tell a difference without brining. I even brine wings before I buffalo them.