Cooper'sMom
Senior Cook
My husband and I are the only ones living here in the house so there are just the two of us. This morning, I found a recipe for chicken thighs. I have some in the freezer and would like to brine extra thighs for our picnic in two weeks' time. I have brined poultry before but only overnight for small cuts and 48 hours for turkey. I have not had any experience in brining small cuts (e.g., chicken thighs) longer than overnight. After brining what I want to do is remove the brine, dry the chicken thighs, put my sous vide ingredients (rosemary's leave and lemon, salt and pepper, etc.) then refreeze them. Then put them out night before we leave for our picnic (9 hours drive away to Oshkosh, Wisconsin), keep them in the cooler box with ice then cook it for dinner that night or perhaps the next day for lunch if we arrive too late for dinner.
Any thoughts about whether I should do this ?? meaning refreeze already defrosted chicken for another two weeks? Had anybody done this before? I really do not want the chicken police at my back for doing this so what I am really asking is that -- is it safe to do this?
Thanks for any advice...
Cooper's Mom
Any thoughts about whether I should do this ?? meaning refreeze already defrosted chicken for another two weeks? Had anybody done this before? I really do not want the chicken police at my back for doing this so what I am really asking is that -- is it safe to do this?
Thanks for any advice...
Cooper's Mom