Show IT AH EXTENSION VI CI by Mary FREEZING YOUNG CHICKENS Lots of young chicken arc going into home freezers these days while supplies of broiler-fryers are so Quality of these home-frozen birds when they reach the family table will depend considerably on how fresh they were when put into the how they were the temperature at which they frozen and and how long they were research home economists of the U. S. Department of Agriculture For freshest the markets that have a rapid turnover often are good places to Sometimes you can find out when a fresh load of chickens will arrive in order to buy for your In preparing birds make sure of cleanliness your your and the chicken- Remove any wash chicken in cold water and dry with a clean Discard the and film covers in which the unfrozen ready-to-cook chicken Storage in the freezer for more than a few days calls for laminated freezer paper or heavy aluminum all made especially for wrapping food for Gin freeze the ready-to-cook whole young halves or serving The serving pieces are convenient to use and lake up the least space in the Wrap each piece In it fold of freezer wrap for easier and to make It possible to separate the pieces before they are completely Fit the wrapped pieces compactly cover very closely with freezer wrap or put in a freezer and seal Because giblets don't hold quality as long In the freezer as the rest of the remove the sack of package and freeze them A waxed or plastic freezer carton often is convenient for freezing Label all packages and cartons as to contents and date them when put in Freeze rapidly by placing each against a freezing whether it is a shelf or the wall or bottom of the freezing Leave a little space between packages so air can circulate and help hasten the If you plan to freeze a number of calculate ahead not to overload your The rule to remember Freeze at one time no more than 2 or 3 pounds of food to each cubic foot of Chicken ma kept in the freezer 6 months to a giblets no longer than 3 It's best to thaw chicken without in the For even cooking thaw almost Thawing for frying Is necessary because the flour or batter used to coat the pieces will not hold on frozen Don't freeze chicken that has thawed completely and has warmed to a temperature of 40 F. or Spoilage organisms may make it unfit to Partially thawed poultry may be refrozen but its quality may be |