Brining before freezing

[anorwood]

Does anyone brine their birds after slaughter during the rest period before going into the freezer? I usually brine my chicken before roasting, but it would save some time on the far end if I could do it at the front end.

 

[Wrooster]

I haven't but don't see why not as long as you keep them cool. I'd been thinking about it, too. You know the ones you buy were brined before freezing. You couldn't do more than about one in a refrigerator (and I don't think it's worth the trouble to process one chicken at a time) but it would be OK with ice in buckets or a cooler. I'm also thinking about freezing them as quarters which would mean being able to brine them in a smaller container.

 

[anorwood]

Thanks. I'm going to be processing 20 so that's the challenge (in a lot of ways! We've just bought them at market in the past so this is our first time doing it ourselves) I think I'm going to soak them overnight in coolers with ice and salt water, then the next day drain out the water and just keep them on ice for another day or two before bagging. I like to cut the majority up into parts and freeze meal-size portions but I don't think I'll have the time or energy to do that portioning on the same day as slaughter. Hot shower and cold beer will be calling!