I don't know if this is a stupid question, but I'm going to ask anyway. When brining poultry do you always boil your brine? If you are using herbs and spices I believe you should so they release their oils or flavors. But if you are just using salt and sugar should you boil it? I've done Cornish Hens with spices, herbs, and apple juice so I boiled it and brought it down to below 40 degrees before I put the hens in to brine. But say I'm doing chicken and just put some sugar and salt in, do I need to boil it first or just make sure it all dissolves?