Quick answers
Freezing chicken is an effective way to extend its shelf life and prevent spoilage. There are a few key steps to follow when freezing chicken:
- Make sure the chicken is fresh. Only freeze raw chicken that has not expired.
- Prepare the chicken for freezing. Cut into portions, remove excess fat or skin, and pat dry.
- Package the chicken in freezer-safe materials like plastic wrap, aluminum foil, or freezer bags. Make sure to remove as much air as possible.
- Label the packages with the type and cut of chicken and the date.
- Freeze quickly. Place in the coldest part of the freezer, typically -18°C (0°F) or below.
- Store for the recommended timeframe. Whole chickens can be frozen for up to one year, while parts and boneless cuts last up to 9 months.
- Defrost safely in the refrigerator overnight. Do not thaw at room temperature or in hot water.
- Cook to proper internal temperature. Cook frozen chicken thoroughly to 165°F.
Following these basic steps will allow you to safely freeze chicken at home for extended storage. Proper freezing keeps the quality high and prevents bacterial growth.
1. Start with fresh, high-quality raw chicken
The first key step when freezing chicken is to make sure you begin with fresh, high-quality raw chicken. Only fresh chicken that has not expired should be frozen, as freezing cannot improve the quality of meat that is already going bad. Check the sell-by or use-by date on the package to ensure the chicken has not expired. Raw chicken that is fresh will have a mild odor and pink, fleshy color. Avoid chicken with an off smell or slimy texture, as that indicates spoilage. For optimal safety and quality, plan to freeze chicken within 1-2 days of purchasing it. Purchasing fresh, non-expired chicken is the starting point for successful freezing.
2. Prepare the chicken for the freezer
Before packaging chicken for the freezer, it helps to prepare it in a few ways:
- Cut into smaller portions if freezing large pieces. Cut whole chickens into 8 parts. Cut breasts into halves or tenders. This allows you to thaw only what you need at a time.
- Trim off any excess fat or skin. The reduced surface area will prevent freezer burn.
- Pat the chicken dry with paper towels. You want the chicken to freeze as dry as possible to avoid ice crystals forming.
Taking these preparatory steps prevents freezer burn and damage to the chicken. It also allows you to freeze chicken in ready-to-use portions for convenience.
3. Use proper packaging materials
The right packaging is important for protecting chicken in the freezer. The best options include:
- Plastic wrap: Wrap chicken pieces tightly in plastic wrap, pressing it against the surface. Make sure to wrap overlaps well to prevent air gaps.
- Aluminum foil: Wrap chicken securely in foil, creating several layers if freezing larger pieces.
- Freezer bags: Place chicken in freezer-safe plastic bags, removing as much air as possible before sealing.
- Freezer paper: Use waxed paper to wrap chicken with a moisture-proof barrier.
- Airtight containers: Place chicken in rigid airtight containers approved for freezing.
The key is using moisture-proof barriers that prevent air exposure and freezer burn. Avoid materials prone to cracking or splitting when chicken freezes. Remove as much excess air as possible when sealing packages.
4. Label everything
Clearly labeling your frozen chicken packs is crucial so you know what they contain and how long they are good for. Include the following information on each label:
- Type of chicken (whole, breast, thighs, etc.)
- Cut of chicken (whole, pieces, bone-in, boneless, etc.)
- Quantity (number of pieces, weight)
- Date the chicken was frozen
These labels let you identify packages in the freezer easily. They also ensure you use the oldest chicken first and let you follow food safety timelines.
5. Freeze chicken as quickly as possible
To retain the highest quality when freezing chicken, it’s important to freeze it as fast as possible. This helps prevent large ice crystals from forming and damaging meat fibers and cells.
- Place chicken packages in direct contact with freezer shelves or walls, not stacked.
- Avoid overpacking the freezer, as this slows freezing.
- Set the freezer to the coldest temperature, ideally -18°C (0°F) or below.
- Avoid opening the freezer door frequently when initially freezing items.
Quick freezing maintains texture and moisture content. Slow freezing causes deterioration and excessive water loss from cellular damage.
6. Follow recommended storage timelines
For safety and quality, adhere to these USDA Food Safety guidelines for maximum freezer storage times:
- Whole chicken: 12 months
- Chicken parts: 9 months
- Boneless chicken breast: 9 months
- Chicken giblets or ground chicken: 3-4 months
- Cooked chicken: 4-6 months
Storing frozen chicken too long can lead to poor texture, freezer burn, and growth of dangerous bacteria over time. Follow the usage timelines for optimal eat.
7. Thaw chicken slowly and safely
Never thaw frozen chicken at room temperature or in hot water, as this increases risk of bacterial growth. Safely thaw in the refrigerator overnight.
- Whole chicken: 24-48 hours or up to 5 days
- Breasts: 12-24 hours
- Pieces: 8-12 hours
For quicker thawing, place sealed chicken in cold water, changing water every 30 minutes. Cook immediately once thawed. Microwave thawing is not recommended, as it can cook chicken unevenly.
8. Cook thoroughly to proper temperature
Always cook frozen chicken thoroughly to a safe internal temperature as measured by a meat thermometer:
- Whole chicken: 165°F in the thickest part of breast and thighs
- Breasts: 165°F
- Thighs: 165°F
- Wings: 165°F
- Ground chicken: 165°F
Cooking to the proper temperature kills any dangerous bacteria that may be present. Take temperature in multiple spots since frozen chicken can cook unevenly. Let chicken rest 3 minutes before serving or cutting.
Conclusion
Freezing is an excellent way to safely preserve chicken for extended storage. Follow these best practices when freezing chicken at home:
- Use only fresh, high-quality raw chicken
- Prepare chicken by cutting, trimming, and patting dry
- Package in moisture-proof materials excluding air
- Label packs with contents and dates
- Freeze quickly at 0°F or below
- Store according to recommended timelines
- Thaw slowly in the refrigerator
- Cook thoroughly to safe internal temperatures
Proper freezing techniques keep chicken safe, retain moisture and texture, and prevent freezer burn. Frozen chicken stored correctly remains a nutritious and delicious ingredient for a variety of recipes.
Freezing Chicken Parts
Freezing chicken pieces allows you to portion ingredients for recipes or pull out just what you need. Follow these tips when freezing chicken parts:
- Separate whole chicken into breast, thighs, wings, legs, etc. Bone-in parts hold up better than boneless.
- Trim excess fat, skin, and membranes to reduce freezer burn risk.
- Pat chicken parts very dry before packaging. Moisture causes ice crystals.
- Use heavy-duty aluminum foil or freezer paper between pieces to keep from freezing together.
- Place parts in single layer in freezer bags or airtight containers.
- Remove as much air as possible and seal tightly.
- Freeze close together on flat trays before transferring to bags for maximum space efficiency.
With proper preparation, chicken parts freeze well for 9-12 months. Thaw needed amount overnight in refrigerator before use.
Freezing Boneless Chicken Breasts
Boneless chicken breasts are a freezable staple to stock in your freezer. Follow these guidelines:
- Choose fresh, boneless chicken breasts with no tears or blemishes.
- Clean breasts and pat extremely dry with paper towels to remove excess moisture.
- Place a piece of parchment paper between stacked breasts to keep from freezing together.
- Arrange in single layer on flat tray and freeze initially until solid.
- Transfer frozen breasts to freezer bag, removing all air.
- Squeeze bag tightly around chicken to preserve freshness and prevent freezer burn.
Frozen properly, boneless chicken breasts store well for up to 9 months. Thaw in the refrigerator before use in recipes.
Freezing Ground Chicken
Ground chicken can also be frozen for later use in recipes like casseroles, soups, patties, etc. Follow these freezing guidelines:
- Make sure ground chicken is very fresh. Freeze within 1-2 days of purchase.
- Separate into recipe-sized portions in freezer bags or airtight containers.
- Flatten packs to remove air and seal tightly. Air causes freezer burn.
- Label with contents and freeze-by date (3-4 months).
- Place in coldest part of freezer to freeze quickly.
Frozen ground chicken maintains its texture and moisture well when thawed in the refrigerator before cooking.
Freezing Cooked Chicken
For quick freezer meals, freeze cooked chicken pieces, shreds, or bites:
- Make sure chicken is cooked thoroughly to safe internal temperature (165°F).
- Cool cooked chicken completely before freezing.
- Package cooked chicken in recipe-sized portions.
- Use rigid plastic containers or freezer bags, removing air.
- Add sauce or seasonings if desired. Prevent leaks by keeping sauce separate.
- Label with contents and freeze-by date (4-6 months).
- Thaw cooked frozen chicken in refrigerator before reheating.
Cooked frozen chicken works well in casseroles, sandwiches, soups, and other dishes. Handle carefully to avoid shredding.
Frequently Asked Questions
How long does frozen chicken last in the freezer?
Frozen chicken can safely last in the freezer for the following timeframes when stored constantly at 0°F or below:
- Whole chicken: 12 months
- Chicken breasts/parts/bones: 9 months
- Boneless breasts: 9 months
- Ground chicken: 3-4 months
- Cooked chicken: 4-6 months
Can you freeze chicken twice?
It is not recommended to freeze raw chicken more than once, as the texture and moisture content will degrade. However, cooked chicken can be safely refrozen once after being thawed in the refrigerator. Avoid refreezing chicken that was left at room temperature for over 2 hours when initially thawed.
How do you thaw chicken safely?
Thaw frozen chicken slowly in the refrigerator, allowing 24 hours for a whole chicken and 8-12 hours for pieces. For quicker thawing, place sealed chicken in cold water, changing water every 30 minutes until thawed. Cook immediately after thawing. Avoid thawing at room temperature.
Can you cook frozen chicken without thawing?
Yes, you can cook frozen chicken directly without thawing first. Add 50% more cooking time if baking or roasting. Use a meat thermometer to check internal temp, as frozen chicken can cook unevenly. Whole birds may take up to 8 hours at 350°F baked from frozen.
What happens if you freeze raw chicken for too long?
Freezing raw chicken for longer than the recommended storage times poses safety risks and reduces quality. Long-frozen chicken can suffer freezer burn, dryness, and bacterial growth leading to illness if undercooked. Stick to the safe recommended freezer timelines.
How can you tell if frozen chicken has gone bad?
Signs that previously frozen raw chicken may be spoiled or unsafe include foul odor, sticky or slimy texture, dull or graying color, freezer burn, and ice crystals or dry spots on the meat. If in doubt, it is best to discard the chicken.
In Summary
Freezing is an easy, cost-effective method for preserving fresh chicken safely while retaining quality and moisture. Follow proper packaging, labeling, freezing, thawing, and cooking guidelines to get the most out of your frozen chicken. With the right techniques, frozen chicken stays delicious and nutritious for use in future meals.