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| Chicken Brine |
"Makes meat very tender and juicy and bursting with flavor!"
Ingredients :
- 3 1/2 quarts water
- 1 (750 milliliter) bottle Sauvignon Blanc (such as Barefoot®)
- 1/2 cup sea salt, or to taste
- 3 ounces ginger, grated
- 3 sprigs fresh parsley leaves, chopped
- 3 sprigs fresh thyme leaves, chopped
- 3 sprigs fresh rosemary leaves, chopped
- 1 navel orange, zested
- 2 lemons, zested
- 1 clove garlic
- 1 teaspoon ground cayenne pepper, or to taste
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 4H27M |
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- 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.
Notes :
- To brine chicken: Submerge chicken 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.
- To cook chicken: Bring chicken to room temperature and rub with oil; stuff cavity with orange and lemon slices and fresh herbs. Season chicken with a dry rub and tie up with butcher's twine. Grill over hickory chips until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
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