This may seem like an unorthodox flavor profile, but roast chicken brine is delicious. Just as chicken stock is used as the base for myriad soups, this roast chicken brine pairs well with a variety of vegetables and fish. Unsurprisingly, it is also amazing with chicken and turkey. We are lucky enough to be able to buy inexpensive chicken backs at our local Whole Foods. If you can’t get backs or if wings are too expensive, chicken legs or thighs are sometimes an economical substitute. Even if you prefer to eat white meat, using dark meat for the brine will give you the most flavor.
Recipe information
Yield
makes 6 to 7 cups
Ingredients
Preparation
Step 1
Preheat the oven to 425°F (220°C), or 400°F (205°C) with convection.
Step 2
Season the chicken wings and backs with the salt. Roast them until golden brown, about 45 minutes.
Step 3
Put the wings, backs, and pan drippings into a pressure cooker. Add the water, onion, red wine, garlic, and soy sauce. Cook on high pressure for 30 minutes. Let the pressure dissipate naturally.
Step 4
Alternatively, place the wings, backs, and pan drippings in a large pot set over high heat. Add the water, onion, red wine, garlic, and soy sauce. Bring to a boil, reduce to a very gentle simmer, and cook for 4 to 6 hours, uncovered, skimming occasionally. If the water level gets too low, add some fresh water to the pot.
Step 5
Strain the liquid, discarding the chicken and vegetables, and cool.
Step 6
Skim the fat from the surface of the liquid and reserve for cooking. (It can be used to sear fish or chicken.) Use the brine to season chicken, fish, lobster, steak, and vegetables. Brining time depends on the thickness of your ingredients, ranging from about 30 minutes for shellfish and vegetables to about 1 hour for fish, steaks, and chicken parts, and 45 to 60 minutes per pound for larger pieces of meat. Once your ingredient has been brined, pat it dry and finish as desired.
