Freeze & Refreeze Fresh Chicken : What You MUST Know

When it comes to meal prepping, saving time, or simply ensuring you have a ready supply of delicious protein on hand, freezing fresh chicken is a total game-changer. Whether you’ve stocked up on a great deal at the butcher or you just prefer to buy chicken in bulk, knowing how to freeze it properly can make all the difference in preserving its flavor, texture, and nutritional value.

Unfortunately, freezing chicken isn’t as simple as tossing it in the freezer and calling it a day. There are a few key steps you’ll want to follow to avoid freezer burn, ensure the chicken stays as fresh as possible, and prevent any cross-contamination or unpleasant surprises when you finally thaw it out.

From the best methods of packaging to the optimal freezing duration, this guide will walk you through everything you need to know to freeze fresh chicken like a pro. Trust me, once you get the hang of it, you’ll be saving time, money, and stress on busy weeknights without having to worry about running to the store at the last minute for fresh meat. Get ready to keep your chicken fresh and ready to cook whenever the craving strikes!.

Can You Freeze Fresh Chicken?

Yes, you can absolutely freeze fresh chicken, and doing so is one of the best ways to preserve its quality, taste, and safety for future use. Freezing halts bacterial growth and slows down the natural degradation process, allowing you to store chicken for extended periods without spoilage.

Whether you have a whole chicken, chicken breasts, thighs, wings, or even ground chicken, freezing is an effective method to keep it fresh and safe for consumption. However, proper freezing techniques are essential to maintain its texture, moisture, and flavor. Poorly frozen chicken can suffer from freezer burn, develop an unpleasant taste, or lose its tenderness when cooked.

By following the right procedures, you can ensure your fresh chicken remains as close to its original quality as possible, ready for delicious meals whenever you need it.

Proper Method For Freezing Fresh Chicken

To freeze fresh chicken effectively and maintain its best quality, follow these steps:

1. Prepare The Chicken

Before freezing, decide whether you want to store the chicken whole or in portions. If you frequently cook small meals, portioning the chicken before freezing makes meal prep easier. Removing excess fat, skin, or bones (if preferred) at this stage can also make future cooking more convenient.

2. Use Proper Packaging

Air exposure is the main cause of freezer burn, which dries out chicken and affects its flavor. To prevent this, use airtight, moisture-resistant packaging. Here’s what works best:

• Plastic Wrap & Aluminum Foil: Wrap each piece of chicken tightly in plastic wrap, followed by an extra layer of aluminum foil for added protection.
• Freezer Bags: Heavy-duty, resealable freezer bags work well. Remove as much air as possible before sealing.
• Vacuum Sealing: This is the best option for long-term storage. A vacuum sealer removes air entirely, preventing freezer burn and preserving freshness.

3. Label And Date

Always label the package with the date of freezing. This helps you track how long the chicken has been stored and ensures you use older stock first.

If you store different cuts of chicken, labeling them (e.g., “Chicken Breast – 2/11/25”) helps with meal planning.

4. Freeze At The Right Temperature

Set your freezer to 0°F (-18°C) or lower to keep chicken safe for extended periods. A rapid freeze (placing the chicken in the coldest part of the freezer) helps maintain its texture. Avoid overloading the freezer, as proper air circulation ensures even freezing.

5. Avoid Refreezing

Once frozen chicken has been thawed, refreezing it is not recommended unless it has been cooked first. Refreezing raw chicken can lead to moisture loss and a decline in texture, making it dry and less appealing when cooked.

Following these steps ensures that your fresh chicken remains in top condition while frozen, preserving its taste and quality for whenever you need it.

Freezer Shelf Life Of Fresh Chicken

Freezing extends the shelf life of fresh chicken significantly. However, the duration it remains at peak quality depends on the type of chicken and how well it is stored.

General Freezer Storage Times

• Whole Chicken: Up to 12 months
• Chicken Parts (breasts, thighs, wings, drumsticks): 9 months
• Ground Chicken: 3–4 months
• Cooked Chicken: 2–6 months

Although chicken can technically remain safe to eat beyond these timeframes if stored at 0°F (-18°C) or below, the quality starts to decline. Over time, frozen chicken may develop freezer burn, resulting in a dry, tough texture and a loss of flavor.

To maximize freshness, use properly sealed packaging and consume the chicken within the recommended timeframes.

Fridge Shelf Life Of Fresh Chicken

While freezing is ideal for long-term storage, fresh chicken can be kept in the refrigerator for a short period before cooking. The fridge does not halt bacterial growth completely, so proper storage and timely consumption are crucial.

How Long Can Fresh Chicken Last In The Fridge?

• Raw Whole Chicken: 1–2 days
• Raw Chicken Pieces: 1–2 days
• Ground Chicken: 1 day
• Cooked Chicken: 3–4 days

To keep fresh chicken safe in the fridge:

• Store it in the coldest part of the refrigerator (usually the back of the bottom shelf).
• Keep it in its original packaging or place it in an airtight container or sealed plastic bag to prevent leaks and contamination.
• If you don’t plan to cook it within 1–2 days, freeze it to avoid spoilage.

Signs that fresh chicken has spoiled include a sour or ammonia-like smell, slimy texture, or a grayish discoloration. If you notice any of these, discard the chicken immediately to avoid foodborne illness.

Freezing fresh chicken is an excellent way to preserve its quality, prevent spoilage, and extend its usability. By following proper freezing methods—such as airtight packaging, labeling, and maintaining a freezer temperature of 0°F (-18°C) or lower—you can store chicken for months while retaining its flavor and texture.

While chicken lasts much longer in the freezer, its fridge shelf life is quite limited—usually just 1–2 days for raw chicken. If you don’t plan to use it within that timeframe, freezing is the best option.

By handling and storing chicken properly, you can enjoy fresh, safe, and delicious meals whenever you need them, without worrying about waste or food safety concerns.

Freezing Fresh Chicken: Safety, Quality, And Proper Thawing

Fresh chicken is a staple in many households, but it doesn’t always get used right away. Freezing is a convenient way to extend its shelf life, reduce food waste, and ensure you have a protein source ready when needed.

However, there are important considerations regarding safety, quality, and proper thawing techniques to maintain freshness and texture. This guide explores whether it’s safe to freeze fresh chicken, how freezing impacts its quality, and the best methods for thawing it safely.

Is It Safe To Freeze Fresh Chicken?

Yes, it is completely safe to freeze fresh chicken, provided it is stored correctly. Freezing halts bacterial growth, preserving the chicken in its current state until it is thawed and cooked. However, a few key factors determine how safe and effective the freezing process will be:

1. Freezing Fresh Vs. Previously Frozen Chicken

• If you buy fresh chicken and do not plan to use it within a few days, freezing it immediately is the best way to maintain its quality.
• If the chicken was previously frozen and thawed at home, refreezing is generally not recommended unless it was thawed in the refrigerator and remained at a safe temperature (below 40°F/4°C). Refreezing can affect texture and increase the risk of bacterial growth if not handled correctly.

2. Packaging Matters

• Chicken should be wrapped tightly to prevent freezer burn, which occurs when air reaches the surface of the meat, causing dehydration and affecting texture.
• For optimal preservation, wrap the chicken in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. Vacuum-sealing removes air entirely, further protecting against freezer burn.

3. Ideal Freezing Temperature

• The USDA recommends keeping chicken at 0°F (-18°C) or lower for safe long-term storage. At this temperature, bacteria remain dormant, and the meat stays safe indefinitely, though quality starts to decline over time.

4. Freezing Time Limits

While frozen chicken remains safe indefinitely, its best quality is maintained within the following timeframes:

• Whole chicken: Up to 1 year
• Chicken pieces (breasts, thighs, wings, drumsticks): 9 months
• Ground chicken: 3-4 months
• Cooked chicken: 2-6 months

By following these guidelines, you can safely freeze chicken while maintaining its freshness and flavor.

Impact Of Freezing On Quality

While freezing preserves chicken, it can alter its texture, moisture content, and flavor over time. The longer it remains frozen, the greater the chance of quality degradation.

1. Texture Changes

• Fresh chicken contains a high water content. When frozen, the water inside the muscle fibers forms ice crystals. Large ice crystals can damage the muscle structure, causing the chicken to become slightly drier and tougher when thawed.
• Rapid freezing (such as in a deep freezer or with a flash freezer) helps form smaller ice crystals, which minimizes texture damage.

2. Moisture Loss

• Freezer burn occurs when moisture from the chicken evaporates due to improper packaging. This results in dry, discolored patches on the surface of the meat. While freezer-burned chicken is safe to eat, it may have a leathery texture and an off taste.
• To minimize moisture loss, always store chicken in airtight, moisture-proof packaging.

3. Flavor Alterations

• Over time, frozen chicken can develop a slightly stale or bland taste due to oxidation.
• Absorbing odors from other frozen foods can also alter its flavor, so storing chicken separately or in sealed packaging helps maintain its original taste.

4. Color And Appearance Changes

• Properly frozen chicken should remain pale pink. However, prolonged freezing may cause slight darkening or dulling of the meat.
• Freezer burn can lead to grayish-white spots, but this does not mean the chicken is unsafe to eat—just that the texture and taste may be compromised.

Overall, while freezing can slightly impact chicken’s quality, proper storage and usage within the recommended timeframe help maintain its freshness and taste.

Thawing Fresh Chicken

Thawing chicken properly is crucial for maintaining food safety and preventing bacterial growth. The "danger zone" (40°F – 140°F / 4°C – 60°C) is the temperature range where bacteria multiply rapidly, so chicken must be thawed using safe methods.

1. Refrigerator Thawing (Best And Safest Method)

• Place frozen chicken in a container or dish to catch any drips and store it on the bottom shelf of the refrigerator to prevent cross-contamination.
• Thawing time depends on the size of the chicken:
  • Boneless chicken breasts: ~12-24 hours
  • Bone-in pieces: ~24 hours
  • Whole chicken: 1-2 days
• This method keeps the chicken at a safe temperature, allowing it to remain fresh for 1-2 days before cooking.

2. Cold Water Thawing (Faster, But Requires Attention)

• Submerge the chicken in cold water (never warm or hot water).
• Change the water every 30 minutes to keep the temperature below 40°F (4°C).
• Thawing time:
  • Small cuts (breasts, thighs): ~1-2 hours
  • Whole chicken: ~3-4 hours
• Cook the chicken immediately after thawing.

3. Microwave Thawing (Quick But Risky)

• Use the microwave’s defrost setting, checking the chicken every few minutes to prevent partial cooking.
• Microwave-thawed chicken must be cooked immediately, as some areas may begin to cook, creating an environment for bacteria to grow.

4. Never Thaw At Room Temperature

• Leaving chicken on the counter exposes it to the danger zone, allowing bacteria to multiply rapidly.
• This method increases the risk of foodborne illnesses like Salmonella and Campylobacter.

By using proper thawing methods, you can ensure that your chicken remains safe and retains its best quality.

Freezing fresh chicken is an effective way to extend its shelf life without compromising safety. While freezing does not kill bacteria, it prevents their growth, keeping the meat safe until it is thawed.

However, the quality of frozen chicken can degrade over time, especially if not stored correctly. To maintain freshness, it’s essential to use airtight packaging, store chicken at 0°F (-18°C) or lower, and consume it within the recommended timeframe.

Thawing plays a crucial role in ensuring both food safety and quality. The refrigerator method is the safest, while cold water thawing is a faster but still effective alternative.

Microwave thawing should only be used when immediate cooking follows. Avoid thawing at room temperature to prevent bacterial growth.

By following these guidelines, you can confidently freeze, store, and thaw fresh chicken while maintaining its taste, texture, and safety. Whether you’re meal-prepping, stocking up on essentials, or simply preserving leftovers, proper handling ensures that your chicken remains delicious and safe to eat.

Can You Refreeze Fresh Chicken?

When it comes to food safety and preserving the quality of your meals, one of the most common questions that arises is whether it’s safe to refreeze fresh chicken. The short answer is yes, but with some important considerations. Refreezing fresh chicken can be done safely, provided certain conditions are met, and the chicken has been handled properly throughout the process.

However, it’s important to distinguish between fresh chicken that has been thawed and chicken that has been cooked. Refreezing raw, fresh chicken that has been previously frozen or thawed is a delicate process. Understanding how temperature changes affect the chicken’s texture, taste, and safety is critical to ensuring that you don’t compromise its quality or risk foodborne illness.

Limitations On Refreezing Fresh Chicken

While refreezing fresh chicken is possible, there are several limitations and risks to consider. These limitations primarily revolve around bacterial growth, texture changes, and potential loss of quality.

1. Bacterial Growth: When chicken is thawed, especially if it’s left at room temperature for too long, bacteria can begin to multiply rapidly. If you refreeze chicken that has been thawed improperly, such as at room temperature for several hours, you are increasing the risk of foodborne illness. Chicken should never be left out for more than two hours at room temperature to avoid bacterial contamination.

2. Texture and Quality Deterioration: Freezing and thawing chicken multiple times can affect its texture. As the chicken freezes, ice crystals form inside the meat. When it thaws, these ice crystals melt, and the meat loses moisture, leading to a dryer and tougher texture. Refreezing the chicken amplifies this effect. While the chicken may remain safe to eat, the quality will not be as high, and it may be less pleasant to cook or eat.

3. Thawing and Refreezing Cycles: If chicken has been partially thawed in the refrigerator, and then refrozen, the process is more manageable, as the meat never reached temperatures that would allow for rapid bacterial growth. However, if chicken is repeatedly thawed and refrozen, you’re increasing the opportunity for the texture to degrade and for potential pathogens to thrive. This cycle of thawing and refreezing should be avoided to maintain both safety and taste.

Tips To Safely Refreeze Fresh Chicken

To safely refreeze fresh chicken without compromising your health or the quality of the meat, there are some crucial tips to follow. Proper handling, storage, and thawing techniques are essential in maintaining the safety of your chicken and ensuring it remains as delicious as possible when cooked.

1. Thaw in the Refrigerator: Always thaw fresh chicken in the refrigerator and never at room temperature. Thawing in the fridge ensures that the chicken stays at a safe temperature, below 40°F (4°C), where bacteria growth is slowed. If you need to refreeze it, this initial proper thawing reduces the risk of contamination.

2. Refreeze Within a Safe Time Frame: Ideally, fresh chicken should be refrozen within 1-2 days after thawing in the refrigerator. If it has been left out at room temperature, it should not be refrozen as bacterial growth can cause it to become unsafe to eat.

3. Use Airtight Packaging: To prevent freezer burn and maintain the quality of the chicken when refreezing, use airtight, freezer-safe bags or containers. Remove as much air as possible from the packaging to protect the meat from the dry conditions of the freezer, which can affect both flavor and texture.

4. Label and Date: Always label the packaging with the date that the chicken was thawed and refrozen. This allows you to track how long it has been stored in the freezer and helps you avoid keeping it for too long. This also helps you to identify when it may be time to cook and consume it.

5. Limit Refreezing Cycles: Try to minimize how often you thaw and refreeze chicken. Each freeze-thaw cycle diminishes its quality, and multiple cycles can also increase the likelihood of bacterial contamination. When possible, only thaw what you plan to cook and avoid refreezing chicken that has been thawed more than once.

Shelf Life For Safely Refreezing Fresh Chicken

The shelf life of fresh chicken once it has been refrozen depends on several factors, including how it was thawed, the quality of the initial chicken, and how well it was stored in the freezer. Typically, raw chicken that has been frozen once and then refrozen should be consumed within 4 months for the best quality.

• Uncooked Chicken: Fresh chicken, when properly frozen and stored, will remain safe to eat indefinitely, but for optimal taste and texture, it’s best used within 4 months. Beyond that, the chicken can begin to develop freezer burn and lose its flavor and moisture.

• Cooked Chicken: If you have cooked chicken that has been frozen and then refrozen, you should aim to consume it within 2 to 6 months. Cooking the chicken before refreezing helps to preserve it better, though it should still be eaten within a reasonable time frame to maintain optimal quality.

• Storage Tips: To extend the shelf life of refrozen chicken, always make sure your freezer is at 0°F (-18°C) or lower. The colder the freezer, the longer your chicken can be stored without sacrificing its quality.

Refreezing fresh chicken is possible, but it comes with limitations and risks. The key to doing so safely is understanding the importance of proper thawing, handling, and storage techniques to prevent bacterial growth and preserve the quality of the meat. By following safety protocols—such as thawing in the fridge, limiting refreezing cycles, and using airtight packaging—you can reduce the risks associated with refreezing chicken while maintaining its taste and texture.

However, for best results, chicken should ideally only be thawed and refrozen once, with a preference for consuming it within a few months. With careful attention to detail and proper food safety practices, refreezing fresh chicken can be a viable option when needed, allowing you to make the most out of your food without compromising safety or flavor.

Quality Impact After Refreezing Fresh Chicken

Refreezing fresh chicken can have a significant impact on its quality, texture, and flavor. When chicken is frozen, the water inside the muscle fibers forms ice crystals.

These ice crystals puncture the cell walls, causing damage to the cellular structure. The result is that once the chicken is thawed and refrozen, the muscle fibers become even more fragile. This process leads to a loss of moisture when the chicken is cooked, resulting in a drier, less tender product.

When you refreeze chicken, it can also affect its taste. The flavor may become more diluted or less pronounced because of the breakdown of fats and proteins during the freezing and thawing cycle.

Additionally, the texture may suffer. Fresh chicken, when initially frozen, can retain some of its original juiciness and tenderness. However, after multiple cycles of freezing and thawing, this effect is diminished, leading to rubbery or stringy meat that may be unappetizing.

Moreover, refreezing chicken increases the risk of freezer burn, which occurs when air reaches the meat’s surface, dehydrating it and causing a tough, discolored exterior. This can alter the flavor of the chicken, giving it an off-putting taste. While freezer-burned chicken is still safe to eat, the sensory experience—taste, texture, and appearance—can be considerably diminished.

It is important to note that while refreezing fresh chicken impacts its quality, it does not necessarily make the chicken unsafe, provided it has been handled properly throughout the process. The main concern remains how the texture and flavor will be affected, making it less desirable for many culinary uses.

Indications That Fresh Chicken Should Not Be Refrozen

While it is possible to refreeze chicken under certain circumstances, there are several situations where it is better to discard the chicken rather than attempt to refreeze it.

1. Chicken Has Been Left Out at Room Temperature Too Long:

One of the most critical factors in determining whether chicken is safe to refreeze is how long it has been left at room temperature. If chicken has been left out for more than two hours (or one hour in hotter temperatures), bacteria can multiply rapidly.

Refreezing chicken that has been left out for extended periods can pose serious food safety risks, as the bacteria may survive the freezing process and thrive once the chicken is thawed again. This can lead to foodborne illnesses, and in such cases, the chicken should be discarded.

2. Chicken Has Already Been Cooked and Then Thawed:

When chicken has been cooked and subsequently thawed, it should not be refrozen unless it has been handled with extreme care. Cooking alters the chicken’s structure, and while it is still safe to eat, refreezing it after cooking can lead to a compromised texture and flavor.

It also increases the risk of harmful bacterial growth, especially if the chicken was not cooled and stored properly before freezing. In most cases, it’s best to consume thawed, cooked chicken within a few days and avoid refreezing it.

3. Signs of Spoilage or Off Odors:

If the chicken has a foul or sour odor, slimy texture, or unusual color (such as gray or greenish hues), it should never be refrozen. These are signs that the chicken has spoiled and may be unsafe to eat. Spoiled chicken contains harmful bacteria or toxins that could survive the freezing process, making it hazardous to consume.

4. Chicken Was Initially Frozen and Then Thawed in Warm Water:

Thawing chicken using warm water accelerates bacterial growth on the meat’s surface. If chicken has been thawed this way, it should not be refrozen because it may already be teeming with bacteria, which can multiply rapidly when the chicken is thawed again. Always thaw chicken in the refrigerator or under cold running water to minimize the risk of bacteria growth.

Common Refreezing Mistakes

There are several common mistakes people make when it comes to refreezing chicken, which can compromise both its safety and quality. Avoiding these errors will help you preserve the integrity of your chicken as much as possible.

1. Refreezing Chicken Multiple Times:

Repeated cycles of freezing and thawing not only decrease the quality of chicken but also increase the risk of foodborne illnesses. Every time chicken is thawed, bacteria that may have been present can multiply to dangerous levels.

Each subsequent refreezing exposes the meat to more damage, resulting in a tougher, drier product. It’s best to limit the number of times chicken is frozen and only refreeze it once, and even then, only if it has been handled safely.

2. Not Properly Packaging the Chicken:

When freezing chicken, it’s essential to use airtight packaging to prevent freezer burn. Not properly wrapping the chicken or leaving it exposed to air in the freezer allows moisture to escape, resulting in freezer burn and a noticeable decline in quality. It’s important to use plastic wrap, freezer paper, or vacuum-sealed bags to ensure the chicken remains well-protected during the freezing process.

3. Thawing Chicken at Room Temperature Before Refreezing:

Thawing chicken on the countertop at room temperature before refreezing it is a major food safety mistake. This practice allows the outer layers of the chicken to reach temperatures where bacteria can thrive, even as the inside of the chicken remains frozen. Always thaw chicken in the refrigerator or use cold water to thaw it quickly, ensuring that it remains at a safe temperature throughout the process.

4. Refreezing Chicken That Was Thawed in the Microwave or Warm Water:

As mentioned earlier, thawing chicken in warm water or in a microwave can cause uneven thawing, which can lead to bacteria growth. Once the chicken has been thawed using these methods, it should either be cooked immediately or discarded, not refrozen.

Conclusion

In conclusion, while refreezing fresh chicken is technically possible, it comes with significant quality drawbacks and potential food safety risks. The process of freezing and thawing causes a loss of moisture, which leads to drier, less tender meat.

Additionally, the risks of bacteria growth and freezer burn increase with each cycle of freezing and thawing. To preserve both the safety and quality of chicken, it’s crucial to handle it properly, avoid repeated freezing and thawing, and store it correctly.

By being mindful of how long chicken is left out, how it is thawed, and how it is stored before refreezing, you can minimize the adverse effects of refreezing and ensure that your chicken remains safe and tasty. Ultimately, the best approach is to plan ahead to avoid the need for refreezing or to use the chicken in a way that doesn’t compromise its quality.

FAQs

How Do I Properly Freeze Fresh Chicken?

To properly freeze fresh chicken, start by patting the chicken dry with paper towels to remove excess moisture. Then, place it in a freezer-safe bag or airtight container.

If you’re freezing multiple pieces, consider wrapping them individually in plastic wrap or aluminum foil before placing them in the container to prevent freezer burn. Make sure to label the package with the date for future reference.

Can I Freeze Fresh Chicken With The Skin On?

Yes, you can freeze fresh chicken with the skin on. The skin will remain intact after freezing, but keep in mind that it may become slightly less crispy when cooked. If you prefer skinless chicken, it’s best to remove the skin before freezing.

How Long Can Fresh Chicken Be Stored In The Freezer?

Fresh chicken can be stored in the freezer for up to 9-12 months if it is properly wrapped and stored in an airtight container or freezer bag. However, for the best quality, it’s recommended to use it within 6 months.

Should I Freeze Chicken Raw Or Cooked?

You can freeze both raw and cooked chicken, but raw chicken tends to retain better texture and flavor once thawed. If you choose to freeze cooked chicken, ensure it is cooled to room temperature before freezing to prevent ice crystals from forming, which can affect the texture.

Is It Safe To Freeze Fresh Chicken That Has Been Previously Frozen?

It is generally not recommended to refreeze chicken that has been previously frozen and thawed, as this can affect its taste and texture. If the chicken was thawed in the refrigerator and has not been out for more than 2 hours, it may be safe to refreeze, but it’s best to cook it first before freezing it again.

How Can I Thaw Frozen Chicken Safely?

The safest way to thaw frozen chicken is to place it in the refrigerator for 24 hours, depending on the size of the chicken. Alternatively, you can thaw it in a leak-proof plastic bag submerged in cold water, changing the water every 30 minutes. Avoid thawing chicken at room temperature to reduce the risk of bacterial growth.

Can I Freeze Chicken With Marinade?

Yes, you can freeze chicken with marinade. In fact, freezing chicken with marinade can help the flavors infuse into the meat.

Just make sure the chicken is in an airtight container or a resealable bag to prevent leakage. Thawing it in the marinade will allow it to absorb even more flavor.

Does Freezing Chicken Affect Its Texture?

Freezing chicken can slightly affect its texture, especially if it is not properly wrapped or if it is frozen for too long. Ice crystals that form during freezing can rupture cell walls, leading to a loss of moisture. However, if properly frozen and thawed, the impact on texture can be minimized.

What Is The Best Way To Store Frozen Chicken In The Freezer?

The best way to store frozen chicken is to use airtight freezer bags or containers. Make sure to remove as much air as possible to prevent freezer burn. For longer-term storage, you can also vacuum seal the chicken to ensure the highest quality and prevent any exposure to air.

Can I Freeze Chicken In Its Original Packaging?

It is not recommended to freeze chicken in its original packaging, as it may not provide an adequate seal to prevent freezer burn. For the best results, transfer the chicken to a freezer-safe bag or wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer container.