Anyone ever use a brine to thaw chicken?
I may possibly be making a rotisserie chicken for dinner tomorrow. I would like to try brining it overnight (a first for me), but it’s currently still in the freezer. Can I put the frozen chicken in the brine in the refrigerator to thaw and brine at the same time?
kill two birds with one stone (or one bird with two stones)? Or, would I be better off just starting with a non frozen chicken?
I don't believe that brining a frozen bird will thaw it much faster if any. It may tend to be very salty on the surface and none deeper in the meat. If it were me, and I needed it the next day, I'd start with a non-frozen bird.
It would definitely thaw much faster in a brine than just sitting on a shelf in the fridge. Thats why when you need things thawed quickly you put them in a bowl of water. A whole chicken in a brine should definitely thaw overnight
Now it might dilute the brine or brine unevenly or less than expected but it would work
I’m with Shifty on this one, I think it would work fine, don’t see why not. I’d prepare the brine solution, sink the bird in it, then just let it sit on the counter for a while and monitor the brine temperature. It should drop fast since you just dropped a big chunk of ice in it. Not sure what’ll happen from there. If temp starts to level off and it’s still above 40F, then get it into the fridge. If it goes below 40, I’d just leave it alone until it gets back up to 40, then into the fridge.
Last edited by Jessterr; Yesterday, 04:32 PM.
Reason: Spelled shify’s name wrong, corrected.
I’m on team “I think it will work fine”. Back before I got the chance to retire and move farther south I kept a bucket of salt to thaw the front porch when ice covered. I think salt will thaw your bird nicely.
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