Roast Chicken Brine

• 3 1/2 pounds/1,600 grams chicken wings
• 2 pounds/1,000 grams chicken backs
• 1 scant tablespoon/15 grams fine sea salt
• 6 cups/1,350 grams water
• 1 large onion, peeled and sliced
• 1 1/2 cups/360 grams red wine
• 1 head garlic, peeled and separated into cloves
• 2 tablespoons/40 grams soy sauce

1. Preheat the oven to 425F (220C), or 400F (205C) with convection.
2. Season the chicken wings and backs with the salt.
3. Roast them until golden brown, about 45 minutes.
4. Put the wings, backs, and pan drippings into a pressure cooker.
5. Add the water, onion, red wine, garlic, and soy sauce.
6. Cook on high pressure for 30 minutes.
7. Let the pressure dissipate naturally.
8. Alternatively, place the wings, backs, and pan drippings in a large pot set over high heat.
9. Add the water, onion, red wine, garlic, and soy sauce.
10. Bring to a boil, reduce to a very gentle simmer, and cook for 4 to 6 hours, uncovered, skimming occasionally.
11. If the water level gets too low, add some fresh water to the pot.
12. Strain the liquid, discarding the chicken and vegetables, and cool.
13. Skim the fat from the surface of the liquid and reserve for cooking.
14. (It can be used to sear fish or chicken.)
15. Use the brine to season chicken, fish, lobster, steak, and vegetables.
16. 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.
17. Once your ingredient has been brined, pat it dry and finish as desired.

chicken, chicken backs, salt, onion, red wine, garlic

Taken from www.epicurious.com/recipes/food/views/roast-chicken-brine-374117 (may not work)