Wined and Brined Poultry
How to Make Wined and Brined Poultry
- Combine all ingredients except the wine in a large stock pot. Bring to a boil. Halve lemons and squeeze juice into brine then add the lemon halves. Boil for ten minutes.
- Remove from heat and allow to cool completely. Add white wine.
- Rinse and pat dry poultry. Immerse in brine and refrigerate for 24-48 hours. Make sure poultry is completely immersed by placing a plate on top if necessary.
- Remove poultry from brine, rinse and pat dry. Prepare poultry as desired.