On Feb 18, 11:10 pm, Sqwertz > wrote:
> On Tue, 19 Feb 2008 03:24:31 +0000 (UTC), Steve Pope wrote:
> > merryb > wrote:
>
> >>I guess I should have been more specific. I was
> >>mainly talking about whole chickens- sometimes I can get them on sale
> >>for .59-.69 a #. I'll buy a bunch & put them in the freezer.
>
> > Wouldn't you be better off buying frozen chickens?
>
> I can't even get frozen chickens except for capons. Well, at
> least not the USDA's definition of "frozen" poultry - which is
> below 28F. Much of it is indeed partially frozen but is allowed
> to be labeled "fresh".
>
> -sw
>
> --
> Wonder Bread was the first retail bread to be pre-sliced.

I've never tried this, but I'd be awful concerned about the texture of
the chicken.

When water freezes and turns into ice, it takes up more space than
liquid water does. Brining works because it does two things-- it
denatures proteins (causes proteins to unravel, thus trapping more
water so it doesn't come out during cooking) and, due to the chemistry
of cells, causes them to adsorb more water.

When these water saturated cells freeze--well, I'd imagine they'd tend
to rupture, leading to mushy meat (which would give up moisture faster
during cooking, thereby counteracting the very reason for brining in
the first place).

But all this is conjecture. I have two chicken cutlets in the freezer,
and I'm off to defrost them: one as a control, the other I will put
into brine, then refreeze both.

Stay tuned!

P.S. How much do you gain (time-wise) by brining then freezing? I know
that putting a frozen bird in brine is verboten for bacterial reasons,
but I've done it and really, if you cook to 160, what's the problem?