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Freezing whole chickens

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MrCookingNurse
MrCookingNurse Posts: 4,665
in EggHead Forum
How long would y'all? Boight a few whole birds. The smaller ones. Threw in the deep freeze in the manner fracture shrink wrap. How long should they keep?


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XLBGE 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Up to six months.

    What manner do you normally fracture? Falls, blunt force trauma?
    ;)
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    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.
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    I have three birds in my freezer --  and i am now so stuck on cooking fresh local chickens now, i am wondering how i am going to use them??  I have a broaster -- that would be a good way of using them up.
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  • Browninggold
    Browninggold Posts: 453
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    I threw 3 live chickens in the freezer. Only lived a few hours. Now in the fridge they stay alive forever. I always have to open and close the door very fast when reaching for the condiments.
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    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. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • lilwooty
    lilwooty Posts: 215
    edited March 2013
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    @Browninggold. Ha! Good one.  CON: Getting pecked on the back of the hand reaching for milk.  PRO: Never running out of fresh eggs.

    Living Large and XL

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  • Browninggold
    Browninggold Posts: 453
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    @lilwooty not only get your hand pecked but never peek in your fridge while there inside. You'll lose an eye for sure :) talking about losing an eye reminds me of this joke: I was walking past the mental hospital the other day, and all the patients were shouting ,'13....13....13' The fence was too high to see over,but I saw a little gap in the planks and looked through to see what was going on. Some bastard poked me in the eye with a stick. Then they all started shouting '14....14....14'...
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Oh man you guys are great!

    @skiddymaker
    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.

    @eggcelsior
    Stupid smart phones. "manufacturer"


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    XLBGE 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Skiddymarker said:
    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. 
    I'm with Pollo Dahmer here. Might have to give this a try.
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  • Griffin
    Griffin Posts: 8,200
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    Eggcelsior said:
    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.

    image

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • caliking
    caliking Posts: 18,731
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    When we lived in Iowa, we used to buy whole fresh chickens from the Amish farms. Before the winter set in we would stock up and freeze a dozen chickens or so. They would be in thicker food bags, but not as thick as the foodsaver bag material. The chickens were not injected with any solution, etc and lasted several months in the freezer without any signifcant difference in taste.

    When we freeze shrimp, we put a pound of shrimp in a ziploc bag, fill it up with cold water, and then freeze the shrimp submerged in water. Easily lasts up to a year this way. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    MrCookingNurse said:
    Oh man you guys are great! @skiddymaker 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. @eggcelsior Stupid smart phones. "manufacturer"
    Actually, on the cook day it is less work. Spatched, seasoned birds stack nicely in the freezer and once thawed, they are ready to go. After I cut out the back bone and trim the thigh fat, it all gets boiled for broth, waste not want not!
    We only buy whole birds when they are on sale, so freezing is a must. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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