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How long is it safe to freeze chicken fillets for?

  • 25-10-2007 11:25am
    #1
    workaccount
    Closed Accounts Posts: 2,460 ✭✭✭


    There is a good offer at the moment in my local tescos and I would like to get a month or twos supply.

    Thanks.


Comments

  • #2
    blow69
    Registered Users, Registered Users 2 Posts: 668 ✭✭✭blow69


    workaccount wrote: »
    There is a good offer at the moment in my local tescos and I would like to get a month or twos supply.

    Thanks.
    Think i know the ones you're on about.The Tesco healthy living ones.It says on the packet that you can freeze for a month so that should give plenty of time.:)


  • #3
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    I wondered the same thing. It says 1 year here
    http://www.poultryegg.org/faq/index.html#foodsafety

    I presume that is a full-on -18C freezer though, still seems a bit long to me. I dont think it becomes toxic but might degrade in taste

    I presume this is the tesco part boned chicken breasts. Have a good look at the packs, some are really heavy. They are listed as 680g, I have got about 6 packs now and all were over 1kg!. They set off errors on the self service till they were so heavy!, i.e. the machine thought I was putting down a few packs at a time!

    One or 2 months is nothing- you should be fine.

    I planned on taking them off the bone, then flatten them out, then put in individual plastic bags and layer on top of each other. This way they are easier to stack in the freezer and easier to defrost and separate. If thin enough there is no need to defrost, just fry/grill as is, it is so thin it will defrost while cooking.

    Also on tesco offers look at the yellow label on the counter, in small print it usually tells you what date the offer ends on. Best stock up 2 days before it ends as it often sells out close to the end, especially on fresh produce like this- everybody has the same idea of freezing and it is best to leave it as late as possible.


  • #4
    Hanley
    Banned (with Prison Access) Posts: 21,981 ✭✭✭✭Hanley


    I asked one of the chefs in work the same question and he said if you seperate them and wrap them in cling film and tinfoil, there's no reason they wont still be good after 3 months.


  • #5
    workaccount
    Closed Accounts Posts: 2,460 ✭✭✭workaccount


    Great. I would say I should be safe then with two months supply.

    They are actually the ones they sell behind the counter. They come in boxes of 12. They are much better quality and cheaper than the ones on the aisles (cheapest ones - I havent tried healthy living or premium).

    You can get 5 for 5.60! They are just over 7 euro normally for 5 which is still cheaper than the aisles.


  • #6
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    workaccount wrote: »
    They are actually the ones they sell behind the counter. .


    That is good, the aisle ones are 4 for 4.10 at the moment I think. I always get in too late from work and the counters are closed. Must make it earlier- off the bone is easier to deal with. If you lay it down flat you can press your hand on top, then get a sharp knife and cut across- long side touching the blade, the blade parallel the the chopping board. Do not go all the way, leave 1cm- then you can unfold it and you have a large "chicken pattie", freeze it in this shape, i.e. layer them all up- so when you take it out it is a frozen plate shape, this will defrost while frying really quickly, it is a perfect shape for a pitta too.


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  • #7
    Cadrach
    Closed Accounts Posts: 113 ✭✭Cadrach


    Hanley wrote: »
    I asked one of the chefs in work the same question and he said if you seperate them and wrap them in cling film and tinfoil, there's no reason they wont still be good after 3 months.

    Remind me not to go for dinner wherever it is that you work :)


  • #8
    Hanley
    Banned (with Prison Access) Posts: 21,981 ✭✭✭✭Hanley


    Cadrach wrote: »
    Remind me not to go for dinner wherever it is that you work :)

    just FTR, all the meat comes in fresh every 2 or 3 days where I work. I asked him the question purely so I could find out for myself if I ever saw a good deal come up in future!


  • #9
    workaccount
    Closed Accounts Posts: 2,460 ✭✭✭workaccount


    rubadub wrote: »
    That is good, the aisle ones are 4 for 4.10 at the moment I think. I always get in too late from work and the counters are closed. Must make it earlier- off the bone is easier to deal with. If you lay it down flat you can press your hand on top, then get a sharp knife and cut across- long side touching the blade, the blade parallel the the chopping board. Do not go all the way, leave 1cm- then you can unfold it and you have a large "chicken pattie", freeze it in this shape, i.e. layer them all up- so when you take it out it is a frozen plate shape, this will defrost while frying really quickly, it is a perfect shape for a pitta too.

    Are you sure it's safe to cook like this from frozen. I normally put mine into the george foreman.


  • #10
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    workaccount wrote: »
    Are you sure it's safe to cook like this from frozen. I normally put mine into the george foreman.

    I cook mine on one too sometimes. If it is flat it cooks well. If you are ever unsure just take it off and cut it in the centre or wherever the thickest part is. If it is still pink them put it back on and wash the knife & fork you cut it with. If you freeze it like that you can just stick it in a bowl of luke warm water and it will defrost very quickly as it is so thin.


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