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Freezing poultry

Appears in
top 1000The Times Calendar Cookbook
The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Both fresh and frozen poultry are for sale all year round and it is doubtful whether it is worth taking up valuable freezer space with whole birds. Small poussins are seasonable however, and can be frozen whole or cut in half. The small spring chickens of 1 kg (2–2½lb) can be very useful for a dinner party when they can be roasted unstuffed with fresh herbs and butter.

Whole birds can be cut into portions for storage. A bird of up to 1.25 kg (3lb) should give four portions and a larger bird up to six or eight pieces. Chicken portions cut at home from the carcass will be much neater and less bulky. Pack leg pieces for casseroles and breast portions for grilling and frying. Use the carcass, bones and trimmings to make a concentrated stock. Strain and freeze for soups, sauces and casseroles.

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