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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
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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"