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brine question

post #1 of 6
Thread Starter 
I usually allow my chicken to thaw out in the fridge and then remove the innards (giblets & such). Well, I want to smoke this bird tomorrow afternoon and I dont have time to let it thaw out before brining. My question is, can I just throw the bird in the brine solution completely frozen, with the giblets and all in there, and let it thaw in the brine? Or should I thaw it first and remove everything and then brine it? Thanks
post #2 of 6
I would run cold water over it until you can get the stuff out. The cold running water will help it to defrost quickly as well. Put the chicken into a bowl under the faucet then turn on COLD water and run it until the giblets and neck will come out. It will be well on its way to defrosting by that time. Then add to your brine.
post #3 of 6
I have done this many times when at the last minute I decided to put a chicken on.
post #4 of 6
I have to agree with the running water defrost. First of all, the brine won't defrost the chiken while it's in the frdige. The water, if you used just water in the fridge, would have to be changed and it would take longer than one night. Definitely defrost first, otherwise the brine wouldn't do it's job and it may not turn out right.
post #5 of 6
wave..........if i can defrost a butt in the fridge.......why will the water prevent anything defrosting in it? it will be the same temp as in the fridge.....can't get colder........i may be missing summin here.......but i have put a somewhat frozen pieace of meat in the brine......roomn temp and then put in the fridge.....turned out great.........


post #6 of 6
L&S -

You can do it but the bird will also start to absorb the stronger liver and gizzard taste just like a spice. I don't think you want a turkey smelling like a liver. If you i a hurry stick it in the sink, fill it with cool water and change the water frequently.
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