How can you make a lot of water come out of chicken by freezing and denaturing it? I have noticed that sometimes when I freeze chicken a large amount of water pours out of the chiken and settles/freezes on the chicken surface.  From what I understand this is the result of ice crystals forming and damaging cells which then causes the liquid to pour out.  Usually we see only a small amount of water pour out however somtimes I have noticed a lot of water pour out.  I have noticed that when a lot of water has poured out if one marinades the chicken this seems to go deep inside the chicken, perhaps because of newly vacant space which becomes available for water.

I want to know, how can one ensure a large amont of denaturing occurs and a lot of water pours out during the freezing stage?  I mean do you have to ensure the chickens are well hydrated in the first place, do you simply just slow freeze, can you freeze-brine-freeze-brine etc in order to get the desired result.

How can one bring out a lof of water when freezing?

Thanks

EDIT:

Thanks for this answer.  Can you please comment on a few things:


I want a lot of water to come out since this suggest to me a lot of denaturation has occured.  Since it is the ice crystals that do the damage, is it correct to assume that if there is more water present in the first place then the better the damage will be?  In this case is there anyways i can increase the original amount of water that is present e.g. do you have to feed the chicken a lot of water or is there anything else you have to do?
You say if the chicken is left unpacked then it will dry out(water will come out due to denaturation?) however you also say to put it in a bag. Is it better to just leave the chicken in the freezer without a bag or to use a bag?  You have also mentioned not to use a bag, am i correct in assuming you mean do not use air tight bags or bags with less air? Again would more denaturation occur just leaving the chicken naked over using an air filled bag?
Is it correct to say that once the chicken freezes then it is frozen and no more damage/denaturation will occur? If my freezer says it will freeze in 24hours, will using the bag as you have mentioned still causes freezing to occur over many days despite what the fridge manual says?  If yes and if i check the chicken will i see more and more water over these days.
Does the denaturation I am talking about cause the pores in the chicken to enlarge and if cooking a soup, does this cause more water/marinade to move into the chicken?


Many thanks
A freezer is a very dry place and uncovered meat will eventually have all of its moisture pulled out of it. This is called freezer burn.

First of all- don't try the freeze-thaw-freeze-thaw idea. This would be a good way to start your own colony of interesting, meat-eating bacteria.

There are two techniques to minimizing freezer damage- freeze the food quickly to keep ice crystals small and seal it tightly to keep it from drying out. You should do the opposite.

Put your meat in a freezer bag and inflate it with air before sealing it. Then wrap the bag in a towel or other insulative cover. Freeze for a while. The chicken will freeze relatively slowly which will rip its cells up nicely. All the air in the bag will ensure that moisture is drawn out of the meat over the course of many days.

This will, of course, leave you with tough, inedibly dessicated bird meat and flavorless water. It's probably a delicacy in some culture somewhere.

You could experiment with the brine but I wouldn't. The salt in a brine will help keep meat proteins from over-coagulating when heated- it wouldn't have the same effect when the proteins are frozen and dried. At worst it would prevent water loss- at best it would just dry back out of the meat and you could have just frozen the brine without wasting the chicken.