CHICKEN BRINE

CHICKEN BRINE image

Number Of Ingredients 11

3 1/2 quarts water
1 bottle (750 milliliter) bottle Sauvignon Blanc
1/2 cup (or to taste) sea salt
3 ounces ginger, grated
3 sprigs (leaves) fresh parsley, chopped
3 splash (leaves) fresh thyme, chopped
3 sprigs (leaves) fresh rosemary, chopped
1 navel orange, zested
2 lemons, zested
1 clove garlic
1 teaspoon (or to taste) ground cayenne pepper

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.