I brine my chicken whenever I have enough forethought. That means that I need to pull a piece from the freezer, defrost for at least 24 hours, and brine for somewhere around 2-5. I occasionally defrost in cold running water, but always do so with the food well sealed in plastic. Could I cut out the middle man here and just toss the frozen chicken right in the brine? I can't really figure out what the problems would be here and don't want to do anything too unsanitary. It seems I would have the added advantage of a quicker defrost with the brining occurring at the same time.