Freezing Poultry
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 306. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Place uncooked whole birds in freezer bags, padding the ends with freezer paper to prevent bag punctures. Press out the air and seal. Spread uncooked pieces or cubed cooked poultry on a tray, freeze firm, then transfer to freezer bags. Press out air and seal.
- For the best quality, keep frozen uncooked whole turkeys, whole chickens, or chicken pieces no longer than a year; frozen uncooked turkey pieces no longer than six months; or frozen cooked poultry no longer than four months.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.