Freezing Poultry Meat
Freezing meat preserves its quality and retards the growth of bacteria. Freezing does not stop bacterial growth, so maintain strict cleanliness during all aspects of butchering and packing.
The quality of frozen chicken depends on the following:
• How fresh it is when you freeze it.
• The temperature under which it remains frozen.
• The length of storage time.
Chicken may be frozen raw or cooked, whole or in pieces. If you package cut up chicken, place enough pieces in each packet for at least one meal.
If you freeze birds whole, never stuff them before freezing them. Dense stuffing slows freezing, giving bacteria more time to proliferate.
Whether you freeze birds whole or in pieces, trim away excess fat (since fat goes rancid fairly rapidly) and cut off sharp bones that may pierce the wrapping (exposing the meat to freezer burn). Freezer burn occurs when food is not adequately wrapped so that air circulates over the exposed surface, sucking out moisture.
Double wrapping each packet, first in heavy foil or plastic wrap, then in waxed butcher paper sealed with freezer tape is the best way. If you’re packing the whole bird, use plastic bags designed for freezer use, seal the bird in one bag, then place the bag inside the second bag and seal it.
To remove the air from the plastic bag, gather the opening of the bag and use a vacuum pump or clean vacuum cleaner hose to remove the air. (Do not, as is sometimes suggested, inhale through a straw to draw out the air, as you run the risk of inhaling a bit of something from the inside of the bag.) With much of the air, the bag will cling tightly to the meat. Twist the opening to close the bag, and apply a twist tie.
One each packet, jot down the date and the contents. Spread packets around in the freezer, leaving space between them for air to circulate until they freeze hard, which takes at least 12 hours. After the meat is frozen you can stack it any way you would like to stack it in your freezer.
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Earthly Eating Recipe
Rigatoni Carbonara
Serves: 4
1 lb. rigatoni
1/4 cup extra virgin olive oil
1/4 lb. pancetta, chopped
1 tsp. crushed red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup white wine
2 large egg yolks
1/2 cup grated Parmigian-Reggiano, plus extra for garnish
Salt and pepper
Handful of parsley
1. Cook rigatoni. Meanwhile, heat a large skillet over medium heat. Add extra virgin olive oil and pancetta. Brown 2 minutes. Add red pepper flakes and garlic; cook 2 minutes. Add wine and stir up pan drippings.
2. Beat yolks, then add 1 large ladleful of pasta cooking water.
3. Drain pasta and add to skillet. Pour egg mixture on top. Toss rapidly to coat pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, salt and lots of pepper. Toss pasta until it soaks up egg mixture. Top with parsley and extra cheese.
Happy Eating!
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