Rest when processing

[dpenning]

When you are processing a large batch of birds do you let them
Rest before freezing and if so do you bring them at the same time so when you thaw they are ready to cook?

Or B: do you immediately freeze and thaw and Bri e just prior to oooking?

I’ve got a
Bunch of Roos that need to go to freezer camp.

 

[R2elk]

When you are processing a large batch of birds do you let them
Rest before freezing and if so do you brine them at the same time so when you thaw they are ready to cook?

Or B: do you immediately freeze and thaw and brine just prior to cooking?

I’ve got a
Bunch of Roos that need to go to freezer camp.

Back when we processed lots of birds, we would do it in the evening so that we could let them sit in salted water overnight and then move them to the freezer the next morning.

Now, I only do fresh and do not freeze any of them. I process the bird when I can find the time. It goes into salted water for approximately 8 hours and then into the refrigerator for 2 to 3 days before getting cooked.

 

[chanceosunshine]

Back when we processed lots of birds, we would do it in the evening so that we could let them sit in salted water overnight and then move them to the freezer the next morning.

Now, I only do fresh and do not freeze any of them. I process the bird when I can find the time. It goes into salted water for approximately 8 hours and then into the refrigerator for 2 to 3 days before getting cooked.

I've been researching the "rest" period too. Is a salt water soak standard procedure?

 

[R2elk]

I've been researching the "rest" period too. Is a salt water soak standard procedure?

I have no idea whether it is standard but many do brine their birds before cooking. It is just the way I was raised and I have not found any compelling reason not to do so.

 

[chanceosunshine]

I have no idea whether it is standard but many do brine their birds before cooking. It is just the way I was raised and I have not found any compelling reason not to do so.

It does sound like a really good idea to me!

 

[dpenning]

The rotisserie chickens that are so moist and juicy are all brined/marinated. I even do it with store bought birds when I'm putting on the rotisserie. Maybe not necessary for other cooking methods but it sure makes them yummy!

 

[chanceosunshine]

The rotisserie chickens that are so moist and juicy are all brined/marinated. I even do it with store bought birds when I'm putting on the rotisserie. Maybe not necessary for other cooking methods but it sure makes them yummy!

I definitely want to remember to do this when the time finally comes to process our chickens. I do a dry brine with my turkey for Thanksgiving for several days in the fridge and it's delicious.

 

[Beccazon]

Back when we processed lots of birds, we would do it in the evening so that we could let them sit in salted water overnight and then move them to the freezer the next morning.

Now, I only do fresh and do not freeze any of them. I process the bird when I can find the time. It goes into salted water for approximately 8 hours and then into the refrigerator for 2 to 3 days before getting cooked.

They are brined for 8 hours at room temp? When you froze them, after they were brined did they need to be patted dry/drip dried or straight to freezer? I had a friend years ago who insisted the ice "skin" from being froze wet would allow them longer freezer life. I argued lol. Seems...gross.

 

[R2elk]

They are brined for 8 hours at room temp? When you froze them, after they were brined did they need to be patted dry/drip dried or straight to freezer? I had a friend years ago who insisted the ice "skin" from being froze wet would allow them longer freezer life. I argued lol. Seems...gross.

I just rinsed them off, stuffed them in a plastic bag and off to the freezer. Back then they did not get a whole lot of time in the freezer since it seemed like my mother cooked chicken every day of the week and twice on Sunday. I had fried chicken so often that I don't care if I ever have fried chicken again.

 

[Mosey2003]

I really prefer to rest them in the fridge for three days, and then freeze. Brining is good, it's easy to thaw them in a brine in the fridge, they thaw faster plus get brined.

You certainly can freeze them right away, and they'll be fine. But many think the quality is a bit better when rested first.