Yes, it is safe to
You can safely freeze meat and poultry straight from its original packaging. However this kind of wrap is susceptible to air, and its quality could decline as time passes. To store for a long time, wrap these containers as you would any other food item that is meant for long-term storage.
A fresh chicken can be safely frozen for up to 1 year if stored properly in a freezer set at 0°F (-18°C) or lower. While the chicken may remain safe to eat beyond this time, its quality may deteriorate, leading to changes in flavor and texture.
Best Way to Defrost Chicken
To thaw Perdue Farms chicken products that cannot be cooked from frozen: Remove products from the freezer (keep original packaging on) and place on a sheet tray or other large platter that will capture any liquids that may be released from products as they defrost.
If meat is thawed outside of packaging, the water may be absorbed in the meat, changing the quality. Considering food safety, the bag keeps bacteria or other microorganisms on the meat from getting into the water. Contaminated water may splash onto countertops or other kitchen surfaces.
Keep chicken in the original packaging. If the packaging is damaged in any way, remove the chicken and place it in a leak-proof package, like a freezer bag. Fully submerge the chicken in cold tap water.
For convenience and to prevent freezer burn, wrap separate pieces in foil or plastic bags. Then place all wrapped or bagged pieces into a larger freezer bag or foil wrap. Press all air out of the bag/foil package and label package with contents and date frozen.
Yes, you can freeze cooked rotisserie chicken. Cooked rotisserie chicken freezes well and can be stored for future meals. To ensure the best results, it's important to wrap the chicken properly to prevent freezer burn and moisture loss.
The safest way to defrost chicken is to remove it from the freezer, put it in a container, and put it on a low shelf in a refrigerator for at least 24 hours or until no longer frozen. There are also other ways to defrost chicken more quickly. Chicken may defrost more quickly by using a cold water bath or a microwave.
Wrap each chicken part (or whole bird, if you bought it whole) in plastic wrap, as tightly as possible. Place those wrapped parts in a zipper-lock freezer bag in a single layer. Better yet, vacuum-seal them in a plastic bag, if you have a vacuum sealer.
USDA research has found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness. From a food safety perspective, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended as the safest method.
Chicken can be kept in the freezer for 6 to 9 months, as long as the temperature is set to 0º F (-18º C). However, always be sure to check the Freeze-by Date on the package. Make sure food is at room temperature before putting in the freezer.
Food grade materials, such as aluminum foil, heavy freezer-weight plastic bags, heavy plastic wrap and parchment or freezer paper are excellent choices. It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is thin and lets air in.
Meat and other foods with freezer burn are still safe to eat. Freezer burn draws out moisture and flavor. This affects the quality. but not the safety of food.
Per FSIS-USDA guidelines, if kept frozen continuously, chicken will be safe indefinitely, so after freezing, it's not important if any package dates expire. For best quality, taste and texture, keep whole raw chicken in the freezer up to one year; parts, 9 months; and giblets or ground chicken, 3 to 4 months.
USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.
The next time you hit the grocery store, pick up a rotisserie chicken and use it to create some quick and tasty dishes. We've got you covered with appetizers such as Buffalo Chicken Biscuits and Chicken Alfredo Dip, plus hearty mains such as Chicken and Spinach Lasagna, Wild Rice Casserole, and Chicken Fried Rice.
Proper packaging helps maintain quality and prevent freezer burn. It is safe to freeze meat or poultry directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. For prolonged storage, overwrap these packages as you would any food for long-term storage.
If you can't get through a large pack of chicken breasts or pork/lamb chops in a day or two, you can always freeze what's left in the pack. Wrap individually in small freezer bags, as tightly as possible to keep air out, and store in a large, labelled freezer bag or lidded container. Use within 2 months.
Fresh, raw chicken is pink and fleshy in color; if the chicken has gone bad it will be discolored and take on a dull, grayish cast. “Signs of food spoilage are pretty universal,” White says. “Any foul odor, discoloration or foreign substances on your chicken would be grounds for tossing.”
How to Safely Thaw Chicken. The safest way to defrost frozen chicken also happens to be the easiest way: Transfer the chicken in its packaging from the freezer to the refrigerator. Allow it to slowly defrost 12 to 24 hours, or until completely thawed.
If you've bought fresh chicken and want to freeze it, make sure you do so before the use-by date on the pack and use a sealed container. It's best to use it up within 3-6 months (according to the NHS), or depending on the pack instructions.
Never thaw meat at room temperature or in hot water. According to the USDA, as soon as meat reaches 40 degrees F, it enters the food "Danger Zone," where bacteria can multiply and make it unsafe to eat. This can happen if it's been sitting at room temperature for over two hours.