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If you have slow freezed chicken and noticed a lot of water has come out, you then cook a soup, would the freezing have caused pores to enlarge and will the soup water/marinade move into the areas of the chicken?

Have you ever tried this and what where the results like?


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It's a little pedantic, but the answer you're basing all this on doesn't say that freezing enlarges pores, it says that it creates holes in the structure. – Jefromi Dec 3 '12 at 4:05
up vote 6 down vote accepted

That release of moisture is due to breakage of chicken's cell structure, and further moisturing will not repair it - so it's not about the pores, and there's no "going back" from that state. Still, if You cook Your chicken in a liquid with agents that affect osmotic pressure (salt, for example), it will lead to release of liquid through membranes, and further cooling will cause the reverse effect (chcken absurbing released liquid). That's why stew/soup-like dishes often taste better after cooling/reheating.

Hope I got the point)

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+1 You got the point ;-) And if you add some references backing what you stated up, you'll get more points. – J.A.I.L. Nov 27 '12 at 8:30
There is "going back" in some sense - as you say, the chicken can reabsorb (at least some fraction) of the water during cooking. It's mostly just in terms of texture that there's no going back. – Jefromi Dec 3 '12 at 4:07

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