I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a little tougher after freezing but that's about it.  Today I happened to be in the area of a good butcher and decided to splurge on a couple of dry-aged ribeye steaks. The first one was, of course, delicious, but I may not have time for a home-cooked dinner during the next few days, so I'm considering freezing the other steak.  Will freezing do anything to ruin or diminish that unique dry-aged flavour and give it the same taste and texture as the supermarket fare? Since dry-aged steaks are already, well, dry, will the additional water loss from freezing turn it into inedible shoe-leather? Should I be worried about anything else?  Or can I just toss it in the freezer for a week? 
While not specifically an answer to your measurement question, you might consider cooking your chicken low-temp (sous vide) to ensure optimal doneness, then just quickly deep fry for crust formation.  That would guarantee safety and specific temp. for specific parts of the bird.  See here, for example:  http://www.chefsteps.com/activities/sous-vide-fried-chicken 