- 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
- 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.
04/28/2018
recipepes.com
Chicken Brine, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
