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