|Majorero and Wine|
*Brining helps lean meats like chicken breast to retain moisture, so I generally try to put my lean meats in a brine for at least a couple of hours before cooking. I usually use about 32oz of liquid to one table spoon of salt. In this case the tea was an English Breakfast, but I usually prefer a Lapsang Souchong which is a type of Chinese smoked tea. I'm not sure yet how this brine turned out. I'll let y'all know tomorrow if it turned out well!