Freezing in Marinade...
I've decided to make some marinated chicken breasts (Using one I found on here (dang, need one more post before I can post a url...) as a basis for the marinade, substituting regular thyme for Lemon-thyme.) and I came up with the following question:
Is it possible to plop the chicken in the marinade, vac-pac it and freeze it for later thawing and cooking? Vac-pac is done with a Seal-a-Meal in a bag, if that makes a difference.
I have 6 chicken breasts ( -bone, -skin) which I plan to halve.
Using the above marinade (in appropriate quantities), vac-marinade 2 (4 halves) for approx 4 hours then cooked. (Breaded with some bread crumbs, pan seared (I guess is the term) in a little butter, and finished in the oven.)
The other 4 (8 halves) I plan to vac-marinade at the same time, but instead of letting them simply sit in the box like the ones I will cook immediately I want freeze them to be thawed later and cooked (probably same-same method).
Is the freezing plan possible and/or reccommended?
Into the fires of forever, we will fly through the heavens, With the power of the universe we stand strong together
Through the forcing of power, we will soon reach the hour, For victory we ride, Fury of the Storm!