| Poultry

PREPARATION

Poultry may be frozen whole or cut up in large parts or serving-size pieces. Cut-up poultry is easier to wrap and takes up less space in the freezer.

Wash and dry eviscerated poultry. Remove any excess body fat because it may become rancid. If bird has been purchased on the retail market, it may be frozen immediately. If bird has been freshly killed, allow to cool thoroughly and then place in the refrigerator at 40°F. for at least 12 hours to tenderize before freezing; otherwise, it may be tough. Wrap giblets and freeze them separately.

Do not stuff poultry before freezing. Commercially stuffed frozen poultry is prepared by experts under strict sanitary conditions that cannot be duplicated in the home.

PACKAGING

Package in freezer bags or wrappings, covering sharp bones with small pieces of crumpled aluminum foil to prevent puncturing of wrapping. Place a double layer of waxed paper between pieces of chicken so that they can be easily sepa- rated before cooking. (See pages 20 and 21.)

STORAGE TIME

Whole chickens and turkeys may be stored 1 year; cut-up poultry 6 months; geese and ducks 3 months; and giblets (liver, heart, gizzard) 3 months.

Store cooked poultry frozen alone or in combination dishes for a short period only, the same as for other cooked meats. (See Storage Time, page 13.)

THAWING

Thaw poultry in the original package. Thawing times vary with size, shape and thickness. For each pound allow approximately 5 hours in the refrigerator, 1¥%2 hours at room temperature, or 1 hour in cold water.

Do not refreeze poultry that has thawed completely. Cook raw poultry as soon as thawed to prevent spoilage and use immediately or chill and freeze. (See Cooking, below.) Use cooked poultry as soon as thawed, heating if desired. If meat has only partly thawed, it may be safely refrozen.

COOKING

Cook thawed poultry in the same way and for the same time as fresh poultry. Thaw whole birds and stuff just before roasting. After roasting, remove the stuffing immediately after the meal is over. Cook cut-up poultry thawed or unthawed.

After cooking, fresh or frozen poultry may be removed from the bones and frozen alone or in chicken a la king, turkey pie, sandwiches, etc.

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