Brining is nothing more than marinating meat in a salt water solution infused with herbs and spices. It will guarantee that your dish is tender and flavorful.
I adjust my ingredients depending on the meat. When marinating pork, especially ribs, I'll use red cooking wine, beef broth, and pineapple juice. I have also added celery and peppers, because I had quite a few growing at the time.
It's fun to experiment with different combinations. Here's a recipe for one of my favorites:
Miss Lady Bug's Brined Chicken Thighs
12 cups water
1 can (14.5 oz) chicken broth
1 cup white cooking wine
1 onion thinly sliced
1 bunch fresh basil
1 bunch fresh rosemary
1 bunch fresh thyme
3 bay leaves
1/4 cup coarse salt
1/4 cup brown sugar
1 tablespoon peppercorns
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon garlic
red pepper to taste (optional)
grape seed oil (enough to rub chicken)
9 chicken thighs
Add all ingredients into a pot and bring to a boil. Lower heat and simmer for 30 minutes. Let brine cool. Add enough brine to cover chicken (if there's extra, freeze it to use at a later time). Refrigerate marinated chicken overnight.
Drain brine and discard. Preheat oven to 375 degrees. Rub chicken with grape seed oil. For added spiciness, sprinkle with red pepper (optional). Cook chicken on a rack at 375 degrees (in a convection oven) for 40 minutes.
Tip: Sprinkle course salt on the bottom pan (under the rack of chicken) and it will prevent oil from splattering.