INTRODUCTION
In basic food preparation, meat is generally considered to be the flesh of any animal and includes beef, veal, lamb, and pork along with poultry, fish, and shellfish. Poultry and fish, however, often differ from the red meats in preparation and tests for doneness (rare, medium and well done).
The word Meat comes from the Old English word mete, which referred to food in general. The narrower sense that refers to meat, which does not include sea food, developed over the past few hundred years and has religious influences. Meat, especially beef, is prepared in many ways, as
1 steak,
2 stews,
3 fondue or as dried meat.
4 ground then formed into patties (as hamburgers or croquettes), 5 5 loaf, or sausages, or used in loose form (as in "sloppy joe" or Bolognese sauce).
Meat can be cured, by smoking, pickling, preserving in salt or brine (see salted meat and curing). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of carcess) and method of preparation. Meat is a typical base for making sandwiches. Popular varieties of sandwich meat include ham, pork, salami and other sausages, and beef, such as steak, roast beef, corned beef, and pastrami. Meat can also be molded or pressed (common for products that include offal, such as haggis and scrapple) and canned. All muscle tissue is very high in protein, containing all of the essential amino acids, and in most cases, is a good source of zinc, vitamin B12, selenium, phosphorus, niacin, vitamin B6, iron and riboflavin. However, meat is very high in fat, low in carbohydrates, and contains no fiber. The fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised, including what it was fed, the anatomical part of the body, and the methods of butchering and cooking.
MEAT
The different types of meat discussed here are lamb, mutton, beef, veal, pork and game. In order to cook meat properly, it is important to know the composition and structure of the meat.
Meat is composed mainly of muscle fibers, which vary in size.
Larger fibers indicate a naturally less tender cut of meat and small fibers indicate a tenderer cut of meat. For example, a chuck steak is less tender than filet mignon.
2) Meat also contains connective tissue. One connective tissue, collagen, hydrolyzes to gelatin during cooking. Elastin, the other connective tissue, does not become more tender during cooking.
3) The primary nutrient found in meat is protein. Protein is composed of amino acids, which build and maintain all tissues, forms an important part of enzymes, hormones and body fluids, and supplies energy. The body can manufacture some amino acids; others are supplied only by food. Excess protein is converted to fat and stored.
4) Other nutrients found in meat include fat, carbohydrates, vitamins, and minerals.
Meats in general are high in cholestrol than fish. In the discending order of cholestrol content, pork or products of pork in all forms are highest followed by beef, sheep / lamb and chicken.
CLASSIFICATION OF RED MEAT
1. Mutton
2. Lamb/ Beef
3. Veal/ Porks
4. Bacon
5. Ham and Gammon
6. Game.
MUTTON AND LAMB
The terms lamb, hogget or mutton are names for the animals or meat of a domestic sheep. The meat of a sheep a year old or younger is generally known as lamb, whereas the meat of an older sheep is either hogget or mutton depending on its age and characteristics. All of these are known generically as sheep meats. A sheep less than one year old is known for its tender meat. Baby lamb and spring lamb are both milk fed. Baby lamb i s customarily slaughtered at between 6 and 8 weeks old. Spring lambis usually 3 to 5 months old; regular lamb is slaughtered under a year of age. Lamb between 12 and 24 months is called yearling;
When over 2 years, it's referred to as mutton and has a much stronger flavor and less tender flesh.
Cuts of Lamb / Mutton
1. Breast This cut is from the rib cage and is one of the cheapest cuts and whilst the price is similar to scrag end, but is much more versatile. It can be roasted on the bone, boned, stuffed and rolled, or when well trimmed, can be used for mince, burgers or skewers (kebabs). Some butchers also sell this cut in strips which are ideal for barbecues.
2. Flank Unlike other cuts from the loin area, the flank is much tougher and is usually sold as mince meat.
3. Foreshank Also known as Lamb shanks, this cut is suitable for slow roasting, stewing and braising. It has become very popular in recent years especially when braised when a whole shank with the bone is served per person. It is a very flavourful cut of meat.
4. Leg This is a prime cut with little fat which is excellent for roasting as a joint. It is often cut into lamb steaks suitable for frying or grilling or into cubes for lean kebabs.
5. Loin The loin is the most tender part of the lamb. It is from this area that loin chops come from as well as medallions, noisettes as well as roasting cuts. Suitable for roasting although the joints tend to be small unless you have a whole saddle which is made up of a double loin roast, from both sides of the backbone. Frying and grilling are excellent for the smaller cuts.
6. Neck This is one of the tougher cuts and is generally sold as Stewing lamb or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking. Although tough the flavour is very good so well worth the extra cooking. Best End
7. Of neck is traditionally used for Lancashire Hotpot.
8. Scrag Also known as scrag end or neck end, this is one of the tougher cuts and is therefore one of the cheaper ones. The meat from this area is often more fatty than other cuts and is usually sold chopped or diced for use in stews and casseroles.
9. Rack A "rack of lamb" is the name given to the whole rib section on either side of the backbone between the shoulder and the loin. A tender and flavoursome cut, it is also expensive and it is suitable for dry heat cooking such as roasting or grilling.
10. Shoulderis often sold as two separate joints, blade and arm (knuckle). The whole shoulder is also sometimes called "square cut" which consists of the arm, blade, and rib bones. Shoulder meat is also often trimmed of fat and sold as cubes for curries, kebabs and casseroles. Shoulder chops are suitable for panfrying, grilling or braising.
BEEF AND VEAL
Beef is the meat from bovines, especially domestic cattle. Fresh beef has cream-colored fat and bright red meat. The best beef is marbled with fine strands of fat, which bastes the meat as it cooks and makes it tender and juicy. Veal comes from young calves, and so the meat is tender and lean and the flavor is delicate. The best way to cook veal is with moist heat, either by braising it or cooking it in a liquid. Since the meat is lean, it tends to dry out when cooked with dry heat. When selecting veal, check to make sure that the meat is moist and light pink-gray in color, that the fat is white, and that the bones are engorged with blood.
In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. The stomachs are also used to produce rennet, used in the production of cheese.
Terms Used in Beef Industry
Carcass Whole animal after dressing from the slaughter house.
Side A carcass that has been split down the centre of the spinal column.
Quarter A side that has been sub-divided into two sections as forequarters-hindquarters.
Crop Fore quarters minus the plate, brisket and shin
Baron A complete back (uncut) which is a pair of sirloins undivided.
Offals Product derived from the process of slaughtering other than the carcass, the edible internal organs e.g. liver, heart, sweet bread, head, tongue, tail, brains, kidneys.
Cuts of Beef
1. Neck This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces, it is only suitable for very long, slow, moist cooking.
2. Blade & This cut is often sold as Braising Steak. A little more
3. Chuck tender than stewing steak. Use in casseroles, stews and to braise.
4. Fore Rib Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. Can also be cut into steaks for grilling or frying.
5. Thick Rib This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.
6. Thin Rib This is one of the tougher cuts and is generally sold as mince (ground) meat.
7. Brisket Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting. Traditionally used for making corned beef.
8. Shin This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking.
9. Sirloin Often sold boned and rolled. A prime cut which is suitable for roasting.
10. Sirloin Steak Comes from the same area as sirloin but cut into steaks such as "T"-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stirfries
11. and barbecuing.
12. Thin Flank often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers. Thin flank is also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as "flash fry" steaks.
13. Leg This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking.
14. Silverside Although this was traditionally salted and sold as a boiling joint, this very lean piece of meat is now most often sold unsalted as a joint for roasting. Requires frequent basting through the cooking time.
15. Topside Very lean and when sold as a joint for roasting, often has a layer of fat tied around it to help baste and keep it moist. Also suitable cut into steaks for frying or grilling and in stir-fries.
16. Rump Although a prime cut, it is usually cheaper than fillet or sirloin because it's not quite as tender. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing.
17. Shank This is one of the tougher cuts and is generally sold as mince (ground) meat.
18. Steaks A steak is a slice from a larger piece of meat typically from beef. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. A restaurant that specializes in beef steaks is known as a steakhouse. A typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. In France, beef steak is usually served with French fried potatoes also known as "pommes frites", and the combination is known as "steak-fries". The different types of beef steaks are given below:
· Chateaubriand steak - Usually served for two, cut from the large head of the tenderloin.
· Chuck steak - A cut from neck to the ribs.
· Cube steak - A cut of meat, usually top round, tenderized by a fierce pounding of a mallet.
· Filet mignon - small choice tenderloin, the most tender cut, less flavorful.
· Flank steak - From the underside. Not as tender as steaks cut from the rib or loin.
· Flat iron steak - A cut from the shoulder blade.
· Hanger steak or (French) onglet - A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the "butcher's tenderloin." Popular seak cuts of North Americans are Proster house steak, New York steak, Sirloin steak, T-bone steak, round steak, rump steak, etc. Depending on the extent of cooking, finished product is called rare, medium or well done.
PORK
Pork is the meat from the domestic pig (Sus scrofa). It is one of the most commonly consumed meats worldwide. Pork is eaten in various forms, including cooked (as roast pork), cured or smoked (ham, including the Italian Prosciutto) or a combination of these methods (gammon, bacon or Pancetta). It is also a common ingredient of sausages.
Cuts of Pork
Head This can be used to make brawn, stocks and soups. After boiling the ears can be fried or baked and eaten separately, which are crumchy due to corliage bones It is considered a delicacy.
Spare Rib This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Not to be confused with the rack of spare ribs from the front belly. Boston Butt, or Boston-Style Shoulder, cut comes from this area, and may contain the shoulder blade.
Hand / Arm This can be cured on the bone to make a ham, or used in sausages.
Loin This can be cured to give back bacon or Canadianstyle bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, center loin roasts, and sirloin roasts come from the front, center, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin
Crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown.
Belly The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolledfor roasting or cut for streaky bacon.
Legs / Hams Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), center, and shank (lower portion).
Trotters Both the front and hind trotters can be cooked and eaten, as can the tail.
Spare ribs are taken from the pig's ribs and the meat surrounding the bones.
BACON, HAM AND GAMMON
Bacon
Bacon is any of certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked. Meat from other animals may also be cured or otherwise prepared to resemble bacon, such as beef, lamb, chicken, goat or turkey bacon. In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour.
Typical breakfast menu of North Americans, some Europeans and Austrialians includes orange juice, strips of sizzling bacon streps, scrambled eggs and bread toast.
Ham
Ham is from the hind legs of the pig - there are rapid-cured and slow-cured hams. Various factors influence the flavour and texture of ham including the cut and curing process chosen, whether the meat has been dry-salted or cured in brine (and for how long), whether it has been air-dried or smoked, and the smoking medium (hickory, juniper or oak, for instance). The breed of pig can also affect the flavour.
There are three types of American hams: city hams, country hams and fresh hams. City hams are the most common. They're soaked in brine (or injected with it) and then boiled or lightly smoked. Many gourmets prefer country hams, which are dry-cured and then smoked and aged for added flavor. Fresh hams aren't cured at all and need to be cooked. Ham is relatively low in fat, but even low-salt hams are high in sodium.
Gammon
Gammon is also from the hind legs, and is sold raw for cooking. Bacon cured using the "Wiltshire Cure" method, boned and cut into 3 Lb. joints. It can be sliced to make gammon steaks, boiled to make ham sandwiches or baked. Historically the word Gammon was used for cured whole sides of pork where the whole hog side including the hams, middle or loins, and the shoulders. In recent times the word Gammon is used mostly for the hams.
GAME
Game is any animal hunted for food or not normally domesticated (such as venison). The type and range of animals inhabit and hunted for food varies in different parts of the world. This will be influenced by climate, animal diversity, local taste and locally accepted view about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and species of a particular animal, such as wild or domestic turkey. In Africa, wild animals hunted for their meat are called bushmeat. As it is less fatty than poultry or meat, game is easily digested, with the exception of water fowl, which has oily flesh. Game is useful for building and repairing body tissues and for energy.
Game Varieties
Game varieties could be broadly grouped into two: birds and animals:
Quail Quails have dark meat that's quite tasty. They're very lean, so they are generally bard before roasting or marinated grilling. Quail are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.
Wild Duck The meat of a duck is mostly on the breast and the legs. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. Boneless duck breast is also called "magret" and can be grilled like steak, usually leaving the skin and fat on. Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras.
Partridge These small, plump birds are related to pheasants, and very tasty. Varieties include the chukar, redlegged partridge or French partridge, and grey partridge or English partridge.
Pigeon meat is dark and very tender. Varieties include the squab, which is a young pigeon that's never flown the wood pigeon, rock dove, and ring dove.
Cooking of Game
Generally game is cooked in the same ways as farmed meat. Because some game meat is leaner than traditional store-bought beef, overcooking is a common mishap which can be avoided if properly prepared. It is sometimes grilled or cooked longer or by slow cooking or moist-heat methods to make it tenderer, since some game tends to be tougher than farm-raised meat. Other methods of tenderizing include marinating as in the dish Hasenpfeffer. Proteolytic enzymes present in unripe fruit may also be used as meat tendericers. Commercially available and popular tenderizers and papain (from paya latex) and bromelin from pineapple. Traditionally, game meat used to be hung until "high", i.e. approaching a state of decomposition. The term 'gamey', 'gamy' refers to this usually desirable taste (haut goût).
CLASSIFICATION OF WHITE MEAT
1. Poultry and Chicken.
2. Fish
POULTRY
INTRODUCTION
Poultry is the catch-all term for domesticated birds that are meaty enough to eat. Poultry tends to be lower in saturated fat than other meats, so it's a good choice for health or weight. The fat can be still more lowered by removing the skin and by using light meat from the breast instead of the darker meat from the thighs and legs. Younger birds are tenderer than older ones, so they're best for grilling, roasting, and frying. Older, tougher birds do better if they're cooked in stews or soups. Poultry includes the different varieties and sizes of chicken, turkey ducks; geese and guinea fowls.
Chicken is the meat derived from the chicken. It is the most common type of poultry in the world, and is frequently prepared as food in a large number of ways.
Duck This fatty bird makes a divine roast, but it's hard to cook without setting off the smoke alarm. It helps to pour off the fat while it's roasting. Wild ducks are less fatty than store-bought ducks. A young duck, called a duckling, broiler duckling, roaster duckling, is more tender than an old duck or mature duck. High fat meats like duck generally should be cooked at a higher temperature and for a longer time than low-fat meats.
Goose The meat is dark and fatty, and more like beef than chicken. Young goslings are the priciest, and the tenderest. Wild goose is tougher and has a much stronger flavor than a domesticated goose. High-fat meats like goose should be cooked at a higher temperature and for a longer time than low-fat meats. Frozen goose is a good substitute for fresh.
Guinea fowl This small bird is very lean and tastes like a pheasant. It's very lean, so bard it before roasting, or marinate it before putting it on the grill.
Poussin A Poussin is a very young chicken, and it has a very delicate flavor and very little fat. They're available in some gourmet markets.
Cuts of Poultry
Whole Poultry
The chicken with all parts intact, generally including the giblets stuffed in the cavity. Consists of white and dark meat.
Poultry Half
The chicken is split in half lengthwise through the breast and back, leaving fairly equal halves consisting of the same parts. Both halves consist of white and dark meat.
Breast
The entire breast portion of the chicken. It is available bone-in, boneless, skin-on and skinless. Consists of white meat only.
Breast Quarter
Generally includes a little more than one quarter of the meat on the chicken. The cut includes half a breast, a wing, and part of the back.
Breast Halves
Also referred to as split breast. The breast portion of the chicken that has been split lengthwise, producing two halves. They are available bone-in, boneless, skin-on and skinless. Larger breast halves are sometimes cut in half to provide smaller portion sizes. Consists of white meat only.
Tenderloin
The muscle of the breast, which runs along both sides of the breastbone, located on the upper portion of the breast. Consists of white meat only.
Wing
The wing of the chicken consists of three sections, the wing tip, the wingette (or flat wing tip), and the drummettes.
Drummette
The section of the wing that is connected to the body of the bird and contains most of the wings meat. It resembles a very small drumstick.
Wingette
Also referred to as the flat wing tip. The middle section of the wing, which does not contain much meat, but is generally moister than the drummette.
Thigh
The top portion of the leg above the knee joint that is connected to the body of the chicken. Consists of all dark meat.
Drumstick
The bottom portion of the leg below the knee joint. Consists of all dark meat.
Giblets
Consists of the neck, liver, heart, and gizzard (comparable to offal in beef).
CHICKEN
INTRODUCTION
Chicken is a relatively lean and inexpensive meat, so it's a culinary workhorse. Broilers are between 2 1/2 and 5 pounds, and can be broiled, roasted, or fried. They're not good for stewing. Stewing chickens are tougher and best used, as their name suggests, in stews and soups. For soups, generally young chicks are used rather than fully matured birds. Capons are castrated male chickens that are large (between 5 and 10 pounds) and tender, and have relatively more white meat. They're great for roasting. Freerange chickens are tastier and more humanely raised, but tougher
and more expensive.
Classification of Chicken
Chickens are first classified by age and weight. Young chickens are tender and cook quickly; older chickens need slow cooking to make them tender. For best results, it's important to know which type of chicken to buy for cooking.
Broiler-fryers are young chickens weighing from 11/2 to 31/2 pounds. Only 7 to 10 weeks old, they yield tender, mildly flavored meat and are best when broiled, fried, or roasted.
Roasters are 4- to 6-pound chickens that are 16 weeks old. As the name implies, they are perfect for roasting and rotisserie cooking.
Capons are young, castrated roosters that weigh from 5 to 7 pounds. These richly flavored birds have a higher fat content and yield more meat than roasters.
Stewing are adult chickens from 1 to 11/2 years old.They weigh
Hens from 41/2 to 7 pounds and have tough, stringy meat and require prolonged cooking for more than an hour or two to make the meat edible. Stewing hens are excellent for stocks, soups, or stews, since moist-heat preparation tenderizes them and enhances their
Flavour.
Whole of every type are available with the neck and giblets
Chickens wrapped separately and stuffed inside. Look for livers and giblets packaged separately in the shops for use in stuffings, soups, and specialty dishes.
Cut-up usually broiler-fryers are disjointed whole chickens
Chickens consisting of two breast halves, two thighs, two wings, and two drumsticks. Small broiler-fryers are also available in halves and quarters.
Selection of Chicken
1) Soft fluffy feathers should be all over the body, especially concentrated under the wings.
2) The feathers should be easy to pull out.
3) The skin should be clear and smooth with no bluish tinge spots.
4) The feet should be supple with smooth overlapping scales, and if fresh, moist.
5) Combs and wattle (the skin hanging near the beak) small and well developed. The comb should be bright red.
6) Conformation or the shape of the bird is important, and the bird should be free from deformity.
7) The eyes should be prominent and clear.
8) It should not have a marked unpleasant smell.
Cutting of Chicken
Whole chickens tend to intimidate beginning chefs. Whole chickens do have a lot of pieces, but they are relatively easy to work with. They're cheaper to buy and give freedom to create the meal of interest. There are a few different techniques for cutting a whole chicken. This is a basic method for cutting up and disjointing a whole chicken with the least amount of waste.
1. Remove the legs
Place the chicken breast side up on a solid cutting board. Pull one leg away from the body and cut through the skin between the body and both sides of the thigh. Bend the whole leg firmly away from the body until the ball of the thighbone pops from the hip socket. Cut between the ball and the socket to separate the leg. Repeat with the other leg.
2. Divide the legs
Place the chicken leg skin side down on the cutting board. Cut down firmly through the joint between the drumstick and the thigh.
3. Remove the wings
With chicken on its back, remove wing by cutting inside of wing just over joint. Pull wing away from body and cut from down through the skin and the joint. Repeat with the other wing.
4 Cut Carcass in half
Cut through the cavity of the bird from the tail end and slice through the thin area around the shoulder joint. C u t parallel to the backbone and slice the bones of the rib cage. Repeat on the
Opposite side of the backbone.
5. Remove the breast
Pull apart the breast and the back. Cut down through the shoulder bones to detach the breast from the back. Cut the back into two pieces by cutting across the backbone where the ribs end.
6. Cut Breast in half
You may leave the breast whole if your recipe requires. To cut it in half, use a strong, steady pressure and c u t downward along the length of the breastbone to separate the breast into two pieces.
Whole Chicken Cut in Pieces
A. Legs,
B. Thighs
C. Wings
D. Part of back portion.
E. Tail end of back portion.
F. Breasts
Cooking of Chicken
Chicken is incredibly versatile and can be cooked in many different ways. Each method of cooking helps bring out the individuality of the pieces and flavors of chicken.
Baking is an oven-based technique that is considered to be among the healthiest methods for cooking chicken.
Poaching is a technique that cooks chicken slowly and gently in a simmering, but not boiling, liquid that covers the food. The poaching liquid may be flavored or seasoned.
Browningchicken is the first step in many recipes for cooking chicken.
Braising is a moist-heat cooking method used to tenderize tough cuts of meat. Chicken is normally browned first and then braised.
Stir-Fry Stir-frying quickly cooks bite-size pieces of chicken over very high heat in a small amount of oil.
Roasting is a technique often performed in the broiler.
Chicken Nutritional Facts
Chicken is high in protein, low in fat and low in cholesterol, making it a good selection for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it each day. A 3-ounce portion of chicken provides a large amount of our daily requirement for protein. Our bodies also require fat in our diet, which allows us to absorb vitamins. That are fat-soluble and energy producing. But, too much fat is not healthy. Chicken is lower in fat than most other meats and over half of the fat is unsaturated fat, the type that helps lower cholesterol.
The white meat is lower in fat than the dark meat of the chicken but the dark meat is higher in iron, an important nutrient for a healthy body.
Safe Storage of Chicken
Fresh, raw chicken can be stored in its original wrap for up to two days in the coldest part of the refrigerator. However, you can freeze most chicken in its original packaging safely for up to two months; if you plan to freeze it longer, consider double wrapping or rewrapping with freezer paper, aluminum foil, or plastic wrap.
Thaw frozen chicken, wrapped, in the refrigerator for best Results. Thawing times for frozen chicken can vary depending on how thoroughly frozen the chicken is and whether the chicken is whole or cut up.
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