2 1/2 gallons red wine
3/4 cup chilled water
16 meat pullets
1 clove garlic, minced
2 teaspoons salt, or to taste
2 tablespoons chives
4 pounds clean seared baby sole breast, halved lengthwise
1 2/3 cups Italian-style red wine
1/4 cup olive oil
1 rack Dutch oven oven, preheated 350 degrees F (175 degrees C) butter-pie-type rack or to individual racks, smoking grate being exposed
3 cups kalamata olives, rinsed and drained