The Ultimate Guide to Freezing Chicken

Chicken is a cheap and versatile protein that can be used in many dishes. If you buy more chicken than you need for dinner or there is a sale on chicken, you can freeze it to save money and keep food from going to waste. But how should you freeze chicken? This complete guide will teach you everything you need to know, from how to freeze raw chicken to how long frozen chicken stays good.

Freezing Raw Chicken

Raw chicken can be frozen in a few different ways

• Leave it in its original packaging. Vacuum-sealed packages are ideal for freezing raw chicken without any additional preparation. For non-vacuum packaging, wrap the entire package in aluminum foil as an extra barrier against freezer burn.

• Portion it out. Remove raw chicken pieces from the packaging and place in freezer bags or airtight containers. Try to remove as much air as possible before sealing to prevent freezer burn. It’s often easier to defrost a few pieces at a time versus a huge package.

• Marinate it first. Raw chicken can be marinated in freezer bags for up to 24 hours before it is frozen. The acidic marinade helps tenderize the meat. To freeze the bag, just make sure to get rid of as much air as you can.

No matter which freezing method you choose, raw chicken can be frozen indefinitely according to food safety standards. However, for best quality, the USDA recommends using frozen raw chicken within these time frames:

• Whole chicken: 12 months
• Chicken pieces/cutlets: 9 months
• Ground chicken: 3-4 months

Pro tip: Label your frozen chicken with the date and contents before freezing so you know how long it’s been stored. Follow the FIFO (first in, first out) method when using frozen chicken.

Preventing Freezer Burn

When frozen chicken is exposed to air, it dries out and gets freezer burn. Discoloration, dry spots, and ice crystals are all signs of freezer burn. You can still eat chicken that has freezer burn, but it will not taste or feel good. Here are some tips to avoid freezer burn:

• Use airtight packaging like freezer bags and containers. Vacuum sealing is ideal.

• Before sealing bags, press out as much air as possible. You can also use the water immersion method.

• Make sure to seal bags and containers tightly. Check periodically for leaks or tears.

• Avoid opening the freezer frequently. This introduces warm air and moisture.

• Store chicken toward the back of the freezer, away from the door. The back stays colder.

Freezing Cooked Chicken

Cooked chicken can also be frozen for later use. Here are some tips:

• Let cooked chicken cool completely before freezing, about 2 hours. Freeze it in shallow containers so it chills quickly.

• Portion chicken into freezer bags or containers. Aim for 1-2 cup portions. Flatten bags to remove air.

• Avoid freezing large amounts of chicken in one bag. Thaw only what you’ll use.

• For easier defrosting, shred or chop chicken before freezing.

• Label bags with contents and freeze date. Cooked chicken lasts 2-6 months in the freezer.

Frozen cooked chicken is great to have on hand for quick weeknight meals. Try it in soups, salads, casseroles, pastas, and more!

Thawing Frozen Chicken

Always thaw frozen chicken slowly and safely using one of these methods:

• Refrigerator: Thaw overnight (or up to 2 days) in the fridge in a container to catch drips. Defrosting can take 24 hours or more depending on the size.

• Cold water: Submerge a sealed bag of chicken in cold tap water, changing the water every 30 minutes. Thaw just until ready to use.

• Microwave: Use the defrost setting to thaw chicken in microwave-safe containers. Cook immediately after thawing.

Do not thaw chicken at room temperature or in hot water. This encourages bacterial growth. And never refreeze thawed raw chicken without cooking it first.

Check chicken as it defrosts. If it has an off smell or appearance, err on the side of caution and throw it away.

Tips for Freezing Chicken

Follow these best practices when freezing chicken:

• Freeze fresh chicken before the use-by date for best quality.

• Use chicken within recommended time limits (12 months for raw chicken parts).

• Portion into usable amounts so you can thaw only what you need.

• Use airtight packaging and remove air to prevent freezer burn.

• Label with contents and freeze date using permanent marker.

• Place chicken in coldest part of freezer (toward the back).

• Defrost chicken slowly in the refrigerator. Don’t refreeze raw chicken once thawed.

The Takeaway

Freezing is a safe, convenient way to preserve chicken and avoid waste. Raw chicken can be frozen indefinitely but maintains best quality for 9-12 months. Cooked chicken keeps 2-6 months in the freezer. Prevent freezer burn by using airtight packaging with no air pockets. Thaw frozen chicken gradually in the refrigerator before use. Following proper freezing and thawing methods allows you to enjoy delicious chicken even when you stock up on deals or have leftovers.