If you froze before resting

[KatieH]

I knew to let them rest before cooking, but it didn't occur to me to do it with the ones I put in the freezer. How can you loosen them up if you froze them before letting them rest?

 

[Mom2Cool]

This is a good question...... Maybe you could defrost in the fridge in a brine? I would think it would tenderize it.

 

[Mervin]

I'd let it thaw and after that let it stand for a while. Decomposition is what loosens them up and once it thaws it should begin again, I'd guess.

 

[bja105]

Last year, I froze most of mine immediately after butchering. We let them thaw in the fridge for a couple of days. None of ours were tough, all were good.

 

[schmism]

Ive heard 3 day rest. On the front end of freeze was best, but on the back end of freeze would also work.

 

[KatieH]

Thanks! I'll try that and hopefully it will loosen them up, the last couple were chewy.

 

[Mom2Cool]

Katie I would use the brine as you let it rest in the fridge. It's just a cup of Kosher salt in a bowl filled with enough water to cover the bird. It'll tenderize it as it sits.

 

[PaulaJoAnne]

Quote:
A cup of salt per bird!!!!!!!!!!! ?????

 

[Mom2Cool]

well it's really a cup of salt per the bowl of water. So if I was resting 2 chickens I'd use my canning pot so I could just fit both in then the water would be increased to accomodate the pot & chickens & with more water would be more salt. So the salt is in ratio to the water not the chicken, is what I'm trying to say. I don't really measure with a measuring cup but it would be like a cup of salt to say a gallon of water....

 

[dancingbear]

These are broilers, they just need to age, they don't need ice water, salt water, or brine. They just need to be thawed, and allowed to rest in the fridge at least 2 days, 3 or 4 would be better. You could try one with brine, and another without, then you'd know for sure which you prefer.