[RufusTF]

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

[phatch]

Cook it now and freeze the leftover meat if you don't want to eat it.

It will probably go mush after being brined, frozen and thawed. Plus it was probably already frozen before you bought it.

[Mezzaluna]

I'm with Phatch on this one. There's a recipe (rough) for chicken pot pie in the "Breakfast, Lunch, Dinner" thread in this forum, post #300.

Bon appetit!