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Brining a frozen bird

post #1 of 6
Thread Starter 
Hi, newbie around here, so be gentle. Was just about to take a couple of 3# chickens from the local farm out of the freezer to brine tomorrow to cook for dinner. I got to thinking, could I just dunk the frozen bird in the brine and leave it in the fridge? Let it thaw and brine at the same time, just for convenience sake?
post #2 of 6
nope... need to thaw first.. will not penetrate frozen meat...
post #3 of 6
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

nope... need to thaw first.. will not penetrate frozen meat...

 

I get that, but won't the bird thaw in the brine the same as it would in a pot of water or in the fridge?

post #4 of 6

Safer to just thaw first as it could throw your ratios off. Especially time ratios. And you never want to over brine the bird!

post #5 of 6

I agree with the other guys, I would thaw it first.

 

Bill

post #6 of 6
You can brine a frozen bird as it defrosts. I've done it countless times.
Leave it in the fridge for a couple days past thawing so that it's seasoned evenly throughout.
When you follow the safety rules and don't add too much salt, nothing bad can happen.
I use an equilibrium brine so it's impossible for the bird to become over salted.
To do a non-nitrite equilibrium brine add both the weight of the chicken and the water together.....
to that add 1% salt (one percent of the total weight of the chicken and water...no more than one percent, more will give the bird a funky cured texture.)

http://www.chefsteps.com/activities/equilibrium-brining

~Martin
Edited by DiggingDogFarm - 5/13/13 at 6:45pm
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