We have had too much time to think about the final disposition of Tomás.
We have changed how we are going to finish him off; how much of him to brine now, and freeze for later; what parts to to freeze in the brine, or not; what to roast for our “dinner”; well, you get the idea.
As of tonight, we are thinking about brining everything, individually, in ziplock bags, roasting 1/2 of the breast, and one leg, and thigh, freezing the rest in its brine.
There is so much differing information on the internet about freezing meat in its brine, however, most of it says that it stops the brining process until it is thawed before use.
The cream of mushroom soup came today, I am sure you wanted to know that. The canned green beans, come tomorrow, so that’s going to be ready to go. Corn on the cob is frozen, in the freezer, obviously; and the cranberry sauce came last week. Now, we are just waiting for the apple cider, and veg to be delivered tomorrow, and the brine will be made.
Can’t wait.
Hope things turn out as well as we hope they will.
Stay happy, healthy, and safe. Wash, cover, and protect yourselves.