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In case you had not seen this courtesy of CI:
We partially thawed frozen chicken parts in fresh water, then completed the last half hour of thawing in the brine solution called for in the pan-roasted chicken recipe we were following. When cooked, the chicken was as well-seasoned and juicy as chicken that had been fully defrosted before brining. Further testing showed that the same method can be used for any recipe that calls for brining small- to medium-sized pieces of meat. Simply cut the defrosting time by the amount of brining time the recipe calls for. For example, if your pork chops need to thaw for an hour and your recipe calls for a 45-minute brine, thaw the chops in fresh water for 15 minutes, then brine for 45 minutes.
and from CC:
We brine chicken breasts both to season them and to help keep them moist during cooking. While considering your question, we began to ponder which is better: brine first, then freeze, or freeze first, then brine? To see, we brined, froze for two weeks, defrosted, and then cooked several boneless chicken breasts. We compared them with breasts we froze plain for the same two weeks, defrosted, and then brined and cooked. We pitted both of these frozen versions against chicken breasts that we freshly brined and cooked.
The result? There were slight textural differences, but all three were moist and juicy, and we’d happily use any in our cooking.
THE BOTTOM LINE Go for it—brine and freeze. Or freeze, then brine.
I have a CI chart that indicates brining times and quantities for different proteins if anyone would like it. All say to rinse and dry well before cooking unless otherwise specifically indicated.