I am extremely happy with our first results using roast chicken brine. I made the brine by caramelizing chicken wings and then deglazing the pan with vermouth. I added some soy sauce and the broth I made from the rest of a chicken carcass. I then added sage, marjoram and savory to the brine, a splash of agave syrup and some salt and Crystal hot sauce. After I chilled the brine, I added a grouper loin to half and covered chicken parts with the rest. I let the brine infuse for 24 hours, then drained and dried the fish and chicken and began cooking. Today I slow cooked the grouper loin and served it with fresh pasta sheets, sea bean puree and chanterelle mushrooms. I did not need to add any additional seasoning to the fish because the roast chicken brine salted and rounded out the flavors of the fish. Later I will be working on the chicken dishes.