How to Freeze Chicken Safely and Prevent Freezer Burn

Chicken is the ultimate dinner staple, but nothing ruins a meal faster than discovering your frozen chicken has turned into a block of ice crystals. Whether you bought a bulk pack on sale or have leftovers from a roast, freezing chicken correctly is essential for both food safety and taste.

Here is your guide to freeze chicken the right way, avoiding the dreaded freezer burn.

Freezing Raw Chicken

If you just bought fresh chicken, preparation is key.

1. Portion It Out: Don't freeze a massive family-pack block unless you plan to cook it all at once. Separate breasts, thighs, or drumsticks into meal-sized portions.
2. Ditch the Store Packaging (Ideally): The thin plastic wrap on supermarket trays is often permeable to air. For short-term storage (a few weeks), it's okay. For longer storage, over-wrap the tray in heavy-duty foil or, better yet, transfer the chicken to airtight freezer bags.
3. Remove Air: Air is the enemy. It causes oxidation and freezer burn. If using bags, squeeze out as much air as possible (try the water displacement method) or use a vacuum sealer.

Freezing Cooked Chicken

Leftovers are great for quick meals later.

1. Cool Down Quickly: Never put hot chicken directly into the freezer. It raises the freezer's temperature and can affect other foods. Cool it in the fridge first.
2. Slice or Shred: It is easier to thaw and use later if you slice or shred the meat before freezing.
3. Add Liquid (Optional): If you are freezing cooked breast meat, adding a little broth to the bag can help keep it moist when reheated.

Raw vs. Cooked Chicken in the Freezer

How long does it last? While frozen chicken is safe indefinitely at 0°F (-18°C), the quality degrades over time.

• Raw Whole Chicken: Up to 1 year.
• Raw Chicken Parts: up to 9 months.
• Cooked Chicken: 3 to 4 months.

Cooked chicken loses moisture faster than raw chicken, which is why the storage window is shorter.

How to Thaw Safely

The safest way to thaw chicken is in the refrigerator. It takes about 24 hours for every 5 pounds of weight.

If you are in a rush, use the cold water method: place the sealed bag in a bowl of cold water, changing the water every 30 minutes. Avoid using the microwave unless you plan to cook it immediately, as it often starts cooking the edges while the middle remains frozen.