Thawing, Storing and Freezing Chicken

Frozen chicken is best thawed gradually in the refrigerator, but to speed up the process if you are in a hurry, use the cold water method.

REFRIGERATOR METHOD

Place the bird , in its plastic wrap, on a tray in the refrigerator. The exact thawing time will depend on the size of the bird and the temperature of the refrigerator, but it can be estimated as follows:
1 to 2 pounds =12 hours thawing time
2 to 4 pounds = 12 to 24 hours thawing time
4 to 6 pounds = 24 to 36 hours thawing time
6 to 12 pounds = 1&1/2 to 2 days thawing time
12 to 20 pounds = 2 to 3 days thawing time
20 to 24 pounds = 3 to 3&1/2 days thawing time

COLD WATER METHOD

Place bird in its original plastic wrap in a large pan or in the sink and cover with cold water. Change the water regularly as its temperature drops until bird thaws. Small chickens will thaw within 1 hour, 4 - 12 pound birds in 3 to 6 hours.

STORING AND FREEZING COOKED CHICKEN

Cooked chicken should stand at room temperature no more than about 1&1/2 hours after cooking. Store loosely wrapped in the refrigerator and use within 2 or 3 days. Store stuffings and gravy seperately in covered containers. Gravy should be reheated to boiling and poured into a warmed gravy boat just before serving.
Before freezing cooked chicken, cool and separate the meat, stuffing and gravy. Freezer-wrapped cooked chicken will retain its quality for about 2 months. stuffing and gravy should always be used within 1 month of freezing.