Poultry and Game Birds
Poultry and Game Birds
For example: Chicken, Duck, Goose, Guinea Fowl, Turkey, Pheasant, Quail.
Preparation
Most meat from the butchers or supermarket already becomes prepared. In these cases simply pat dry with absorbent kitchen paper.
Otherwise the meat will need to be plucked, hung and trussed and cut in the usual way.
Packaging
If you are buying fresh meat from a supermarket or butchers check it hasn’t already been frozen. Packaging should state whether an item can be frozen. Fresh meat which has previously been frozen should not be refrozen without cooking it first.
For whole birds: wrap several thicknesses of foil or clingfilm around extremities of bird then wrap whole bird again and place in labelled and dated freezer bag.
For halved or jointed birds: wrap individual pieces in foil or clingfilm and then pack several pieces together in labelled and dated freezer bags.
Thawing
Whole birds must be thawed completely before cooking. Thaw in wrappings in refrigerator as below:
Weighs less than 3.5 kg or 8 lbs: defrost for 24 to 36 hours
Weighs between 3.5 kg to 6.25 kg or 8 lbs to 14 lbs: defrost for 36 to 48 hours
Weighs between 6.25 kg to 9 kg or 14 lbs to 20 lbs: defrost for 48 to 60 hours
Weighs over 9 kg or 20 lbs: defrost for over 72 hours.
Halved or jointed cuts should be thawed for 12 to 15 hours in a refrigerator or can be cooked from frozen or partially frozen if required.
Game: always cook immediately after defrosting.
Storage Time
Chicken: 10 - 12 months
Duck: 4 - 6 months
Goose: 4 - 6 months
Turkey: 10 - 12 months
Game: store for 6 months or 12 months if you prefer a stronger flavour. Did you know the ‘ageing’ process begins after being frozen for 6 months, although at a slower rate!
