Step 6: Freeze Chicken Meat
Photo by Stephanie Staton
Bag the chicken and squeeze as much air out if it as possible before freezing.
According to Jay Rossier, author of Living with Chickens, keeping the birds in the ice water bath for a few hours up to a couple of days helps improve the quality of the meat. Heidi leaves them there for 24 to 48 hours, then pats the chicken meat dry before dividing the carcasses in half with the breast and wings in one section and the thighs and legs in the other. This makes them easier to store in the appropriately-sized plastic bags in which they will be frozen.
Heidi is careful to squeeze as much air as possible out of the bags before freezing the meat. Rossier recommends double-bagging the chicken meat before freezing, using the frozen parts within six months and the whole chickens within a year.
« Step 5 | Step 7 »