CHICKEN BRINE
Steps:
- Combine water, Sauvignon Blanc, and sea salt in a large pot. Bring to a boil. Cook and stir until salt is dissolved, 2 to 3 minutes.
- Stir in ginger, parsley, thyme, rosemary, orange zest, lemon zest, garlic, and cayenne pepper.
- Let brine steep, covered, until cool, 4 to 5 hours.
- To brine chicken, submerge it completely in brine and refrigerate for 1 1/2 to 2 days. Rinse off brine under cold water and pat chicken dry. Place chicken on a baking sheet and chill uncovered for up to 8 hours.
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