Brining a frozen bird

Discussion in 'Poultry' started by fixer, May 12, 2013.

  1. 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?
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    nope... need to thaw first.. will not penetrate frozen meat...
  3. 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?
  4. ats32

    ats32 Smoking Fanatic

    Safer to just thaw first as it could throw your ratios off. Especially time ratios. And you never want to over brine the bird!
  5. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

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

  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 more than one percent, more will give the bird a funky cured texture.)

    Last edited: May 13, 2013

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