It looks like you're new here. If you want to get involved, click one of these buttons!
Living Large and XL
I spatch the chicken, or part it out (legs/thighs, breasts, wings) and then quick freeze on a baking sheet, Foodsaver them. Sometimes they are seasoned (oil and rub) other times naked. With a classic style rub, the flavour is a little more intense when the bird is seasoned and then frozen. Takes a couple of days to thaw in our fridge. We never seem to go past three months, although I've heard six months to a year is possible.
EDIT: Up to six months TO A YEAR.
And I'm the one one that tried to make fun of you for auto-correct. Instant Karma indeed.
Griffin's Grub or you can find me on Facebook
Oh man you guys are great!
Sounds interesting. Lot of work too! I haven't done a chicken or a spatch so I'll see if the wife likes it before I go nuts with it.
Stupid smart phones. "manufacturer"