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Functionally, it means they've been brined (think of a butterball turkey). So don't brine them again, if you are otherwise in the habit of doing so.

You probably won't notice anything special in the flavor, and can add your seasonings as you normally do. You might cut back the salt a little. And yes, most roasters from the supermarket are enhanced this way, and when they aren't, they usually go out of their way to market their "all-naturalness," etc.

Not all meat is "enhanced" and it must be labeled if it is. It is common with pork. Alton Brown has done an episode or two about it. Who knows what is actually in the liquid they use to enhance -- some form of brine but probably with "enhancements". I don't think the meat is actually brined but rather injected with the solution. It will plump up the bird so it will weigh more (i.e. cost more). Whether that translates to moister meat, you can tell us after you cook one! Go easy on the salt ... it probably has loads already.

I prefer to do my own enhancing, that is, I always brine my poultry and pork. But I also want to know what is in it, so I actively avoid enhanced meat products.

I'd definitely adjust your seasoning. Somewhere on the package it should identify the enhancing ingredients, which are almost guaranteed to contain significant levels of sodium.

Avoid this issue by seeking out poultry that is labeled "natural" and "minimally processed" and identifies the percentage of "retained water" -- you want retained water, not solution, etc., as this is simply the water absorbed during the chilling process (they use big vats of cold water to bring down the birds' body temp after processing). Labels that state all three of these things is free of additives. Look for the lowest percentage of retained water possible to get the best value for your money (why pay for water). In my area, 4% is typical of name-brand chickens, while the cheaper store-brand birds often contain 6% or even 8% retained water.

Avoid enhanced, self-basting, or products with "solution" on the label, all of which are marinated in or injected with solutions of various ingredients besides water (natural or artificial flavorings, sodium, etc.). Typically, they contain 10% or 12% added liquid. Why pay meat dollars for this liquid when you can make your own brine for pennies?

I've recently been interested in air-chilled poultry. It is cooled with blasts of cold air instead of vats of water, and therefore contains no retained water. However, it's hard to find and costs substantially more per pound.

Sounds like a relatively harmless brine, to me. Carrageenan is a plant gum (thickener) made from seaweed. You'll find it in all kinds of products, like ice cream, toothpaste, shampoo, etc... it's especially common in processed foods of the reduced fat variety. You paid for 12% liquid, but at least it's probably not going to have a huge effect on the overall flavor.

Well, the chicken turned out last night with no ill effects. It was pretty much the same as my usual roast chicken and, in fact, I probably could have seasoned it a bit more, so my unscientific opinion would be that the added broth solution does little, if anything, to the flavor. It was, I think, a little moister than my usual, which could be due to the enhancements OR my ever-improving culinary skills ;)

Since I have three more in my freezer it's comforting to have completed a test run! By the way, these were purchased at about $3.50 per 4-lb bird so you can understand my desire that these taste as good as they are a value.

I've been on a chicken roasting binge the past few months, (a chicken/week), and I've tried everything from free-range organic to what must have been a practical jokers rubber version!

The results were about what you would expect. I did think Pilgrims Pride was the best of the "adulterated" birds though.