 Can you freeze brined chicken? (And still use it?)
I went and brined two chickens, and as it turns out I only have immediate need for one. I plan on air-drying them and freezing one (so I don't have a chicken ice cube in the freezer), but if this is a bad idea I'll just cook 'em both and eat a whole lot of leftover chicken over the next few days. Some of you more chemestry-minded folks have had good help here before so I thought I'd see who's got good info on this.
The brine (per bird) is roughly a 1/2 c salt, 1/4 c sugar, and 1 1/2 q water.
Thanks-
RTF |