Except that when I got home I had to take care of other things, so I plopped the whole forty-pounds of chicken into the freezer downstairs, fully intending to come back to it later that day.
I didn't.
This afternoon I wanted something out of the freezer, something that was underneath the giant block of chicken-ice. I tried to heave the bag (now frozen solid and seemingly heavier than forty-pounds) out of the way.
That's when the plastic tore.
I stuck my hand in the bag to assess the damage. Maybe there were smaller bags dividing the chicken which would mean I could just drop the whole thing back in the freezer and be on my merry way.
But I felt very cold, very raw chicken.
I was able to separate ten pounds of it, re-bag it, and stick it back in the freezer. But the other thirty pounds were so stuck together that I had to thaw the whole mess to get it to fit into any of my available freezer safe containers. And once you thaw meat, it's generally a good idea to cook it.
And that is why I've been thawing/trimming/cooking/chopping/bagging/freezing-the-now-cooked chicken since one o'clock this afternoon.
I'm very tired.
And when it's done (I still have some in the oven and on the stove and in both the crock pots) I will have a load of cooked chicken.
Hungry?
1 comment:
All for $1.49 a lb? Was it worth it? I used to buy whole chickens when they were 79 cents a pound, rip them apart, bag each part of the chicken to freeze for later (the breasts, wings, etc.) and THEN make chicken broth with the rest and freeze that. After doing that about 5 times, I tired out. Not worth it. Instead I buy chicken breasts when they are $1.89 a lb at Albertsons (usually about once a month) and then whole chickens to cook whole. No more chicken butchering for me.
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