I know how to cook them. But stupidly, I bought a family pack (24 thighs)
and didn't separate them before I stuck the package in the freezer last
month. If I plan to grill chicken thighs for Labor Day (not yet determined
by law), I'll have to thaw 24 of these suckers, or at least partially thaw
them so I can separate out about 12 of them. My grill is a regular Webber
kettle and wouldn't hold more than 12 thighs. As it is, I'll have to
re-freeze some of the *cooked* thighs which is fine because I'll have good
leftovers.

Anyway, can I safely half-defrost and then shove the rest in freezer bags
and put them back in the freezer? Or should I plan to grill half and make
chicken stew or cacciatore or whatever within the next day or so with the
remaining 12 thighs?

Jill <--kicking herself for not separating the package before freezing it.
--
The person who rows the boat seldom has time to rock it

jmcquown wrote on 01 Sep 2005 in rec.food.cooking

> I know how to cook them. But stupidly, I bought a family pack (24
> thighs) and didn't separate them before I stuck the package in the
> freezer last month. If I plan to grill chicken thighs for Labor Day
> (not yet determined by law), I'll have to thaw 24 of these suckers,
> or at least partially thaw them so I can separate out about 12 of
> them. My grill is a regular Webber kettle and wouldn't hold more
> than 12 thighs. As it is, I'll have to re-freeze some of the
> *cooked* thighs which is fine because I'll have good leftovers.
>
> Anyway, can I safely half-defrost and then shove the rest in freezer
> bags and put them back in the freezer? Or should I plan to grill
> half and make chicken stew or cacciatore or whatever within the next
> day or so with the remaining 12 thighs?
>
> Jill <--kicking herself for not separating the package before
> freezing it.

I'd go the make various meals route. Say some grilled chicken Thighs,
some poached (for chicken salads or sandwiches,) some breaded and pan
fried etc.

These meals could be pre-packaged and frozen...chicken is a terrible risk
and terrible to waste as well.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:
> jmcquown wrote on 01 Sep 2005 in rec.food.cooking
>
>> I know how to cook them. But stupidly, I bought a family pack (24
>> thighs) and didn't separate them before I stuck the package in the
>> freezer last month. If I plan to grill chicken thighs for Labor Day
>> (not yet determined by law), I'll have to thaw 24 of these suckers,
>> or at least partially thaw them so I can separate out about 12 of
>> them. My grill is a regular Webber kettle and wouldn't hold more
>> than 12 thighs. As it is, I'll have to re-freeze some of the
>> *cooked* thighs which is fine because I'll have good leftovers.
>>
>> Anyway, can I safely half-defrost and then shove the rest in freezer
>> bags and put them back in the freezer? Or should I plan to grill
>> half and make chicken stew or cacciatore or whatever within the next
>> day or so with the remaining 12 thighs?
>>
>> Jill <--kicking herself for not separating the package before
>> freezing it.
>
> I'd go the make various meals route. Say some grilled chicken Thighs,
> some poached (for chicken salads or sandwiches,) some breaded and pan
> fried etc.
>
> These meals could be pre-packaged and frozen...chicken is a terrible
> risk and terrible to waste as well.

I agree with you, Alan. I'm worried about it otherwise I wouldn't have
posted about it. If I decide to defrost the chicken thighs I'll grill some,
make stew out of some, etc. until they are properly used up. Quickly.

One thing I like to do is a recipe in the slow cooker using a teriyaki glaze
after I've broiled or grilled the chicken thighs to get rid of most of the
fat. Onion, garlic, teriyaki glaze with a little brown sugar, sliced ginger
root, etc. Slow cook it for 6 hours or so. Serve with rice.

Jill <--still kicking herself for not separating the package before freezing

I'd do a partial defrost, not too much, but just enough to separate them and
repackage them. I don't know how many people have noticed, but if you get
to the supermarket early enough you'll find that almost all the chicken is
frozen and it thaws within a couple hours then you buy it, bring it home and
refreeze it.

So, it should not be a problem especially if it's still pretty hard in most
places it doesn't take a lot of defrosting or even quick run in some warm
water to able to break the pieces apart. Do it all the time. Just don't let
it sit out to thaw- use the micro, warm water etc. All in one short time
span.

"jmcquown" > wrote in message
...
> I know how to cook them. But stupidly, I bought a family pack (24 thighs)
> and didn't separate them before I stuck the package in the freezer last
> month. If I plan to grill chicken thighs for Labor Day (not yet
determined
> by law), I'll have to thaw 24 of these suckers, or at least partially thaw
> them so I can separate out about 12 of them. My grill is a regular Webber
> kettle and wouldn't hold more than 12 thighs. As it is, I'll have to
> re-freeze some of the *cooked* thighs which is fine because I'll have good
> leftovers.
>
> Anyway, can I safely half-defrost and then shove the rest in freezer bags
> and put them back in the freezer? Or should I plan to grill half and make
> chicken stew or cacciatore or whatever within the next day or so with the
> remaining 12 thighs?
>
> Jill <--kicking herself for not separating the package before freezing it.
> --
> The person who rows the boat seldom has time to rock it
>
>

Mi e' parso che No One abbia scritto:

> I'd do a partial defrost, not too much, but just enough
> to separate them and repackage them. I don't know how
> many people have noticed, but if you get to the
> supermarket early enough you'll find that almost all the
> chicken is frozen and it thaws within a couple hours then
> you buy it, bring it home and refreeze it.
>
> So, it should not be a problem

Freezing then thawing and then re-freezing IS a problem!

> especially if it's still
> pretty hard in most places it doesn't take a lot of
> defrosting or even quick run in some warm water to able
> to break the pieces apart. Do it all the time. Just
> don't let it sit out to thaw- use the micro, warm water
> etc. All in one short time span.

Thawing MUST BE DONE SLOWLY, the faster you do it the worst your
chicken will be.

Never re-freeze anything, freeze as fast as you can and thaw as
slow as you can.
--
Vilco
Think Pink , Drink Rose'

In article >, jmcquown
> wrote:

> I know how to cook them. But stupidly, I bought a family pack (24 thighs)
> and didn't separate them before I stuck the package in the freezer last
> month. If I plan to grill chicken thighs for Labor Day (not yet determined
> by law), I'll have to thaw 24 of these suckers, or at least partially thaw
> them so I can separate out about 12 of them. My grill is a regular Webber
> kettle and wouldn't hold more than 12 thighs. As it is, I'll have to
> re-freeze some of the *cooked* thighs which is fine because I'll have good
> leftovers.
>
> Anyway, can I safely half-defrost and then shove the rest in freezer bags
> and put them back in the freezer? Or should I plan to grill half and make
> chicken stew or cacciatore or whatever within the next day or so with the
> remaining 12 thighs?
>
> Jill <--kicking herself for not separating the package before freezing it.

Some said to partially thaw, even to break apart those you want to
grill; partial thaw then refreeze is safe.

If you thaw them all, use what you don't grill for some enchiladas; the
cooked enchilada filling will keep a couple of days in the fridge until
you're ready to heat 'em up.

On 1-Sep-2005, "jmcquown" > wrote:

> I know how to cook them. But stupidly, I bought a family pack (24 thighs)
> and didn't separate them before I stuck the package in the freezer last
> month. If I plan to grill chicken thighs for Labor Day (not yet determined
> by law), I'll have to thaw 24 of these suckers, or at least partially thaw
> them so I can separate out about 12 of them. My grill is a regular Webber
> kettle and wouldn't hold more than 12 thighs. As it is, I'll have to
> re-freeze some of the *cooked* thighs which is fine because I'll have good
> leftovers.
>
> Anyway, can I safely half-defrost and then shove the rest in freezer bags
> and put them back in the freezer? Or should I plan to grill half and make
> chicken stew or cacciatore or whatever within the next day or so with the
> remaining 12 thighs?
>
> Jill <--kicking herself for not separating the package before freezing it.
> --
> The person who rows the boat seldom has time to rock it

Hell yeh, I do it all the time, but I'm only 69, so maybe my stupid habits
will kill me one of these days.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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On 1-Sep-2005, "jmcquown" > wrote:

> Mr Libido Incognito wrote:
> > jmcquown wrote on 01 Sep 2005 in rec.food.cooking
> >
> >> I know how to cook them. But stupidly, I bought a family pack (24
> >> thighs) and didn't separate them before I stuck the package in the
> >> freezer last month. If I plan to grill chicken thighs for Labor Day
> >> (not yet determined by law), I'll have to thaw 24 of these suckers,
> >> or at least partially thaw them so I can separate out about 12 of
> >> them. My grill is a regular Webber kettle and wouldn't hold more
> >> than 12 thighs. As it is, I'll have to re-freeze some of the
> >> *cooked* thighs which is fine because I'll have good leftovers.
> >>
> >> Anyway, can I safely half-defrost and then shove the rest in freezer
> >> bags and put them back in the freezer? Or should I plan to grill
> >> half and make chicken stew or cacciatore or whatever within the next
> >> day or so with the remaining 12 thighs?
> >>
> >> Jill <--kicking herself for not separating the package before
> >> freezing it.
> >
> > I'd go the make various meals route. Say some grilled chicken Thighs,
> > some poached (for chicken salads or sandwiches,) some breaded and pan
> > fried etc.
> >
> > These meals could be pre-packaged and frozen...chicken is a terrible
> > risk and terrible to waste as well.
>
> I agree with you, Alan. I'm worried about it otherwise I wouldn't have
> posted about it. If I decide to defrost the chicken thighs I'll grill some,
> make stew out of some, etc. until they are properly used up. Quickly.
>
> One thing I like to do is a recipe in the slow cooker using a teriyaki glaze
> after I've broiled or grilled the chicken thighs to get rid of most of the
> fat. Onion, garlic, teriyaki glaze with a little brown sugar, sliced ginger
> root, etc. Slow cook it for 6 hours or so. Serve with rice.
>
> Jill <--still kicking herself for not separating the package before freezing

Your chicken is not at risk as long as it doesn't get above 40°F for any
length of time. It will break apart and allow you to repackage it long before
that.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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Brick wrote on 03 Sep 2005 in rec.food.cooking

> Your chicken is not at risk as long as it doesn't get above 40°F for
> any length of time. It will break apart and allow you to repackage
> it long before that.
> --
>

It wasn't risk I was concerned about but texture...Every time you defrost
and re-freeze meat it affects its' texture and taste. Some cells rupture
giving it a rubbery texture, and the loss of the fluids from those cells
causes it to be drier in taste. That doesn't happen as much after it is
cooked.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Brick" > wrote in message
...
>
> On 1-Sep-2005, "jmcquown" > wrote:
>
> > I know how to cook them. But stupidly, I bought a family pack (24
thighs)
> > and didn't separate them before I stuck the package in the freezer last
> > month. If I plan to grill chicken thighs for Labor Day (not yet
determined
> > by law), I'll have to thaw 24 of these suckers, or at least partially
thaw
> > them so I can separate out about 12 of them.
> > Anyway, can I safely half-defrost and then shove the rest in freezer
bags
> > and put them back in the freezer? Or should I plan to grill half and
make
> > chicken stew or cacciatore or whatever within the next day or so with
the
> > remaining 12 thighs?
> >
> > Jill <--kicking herself for not separating the package before freezing
it.
>
> Hell yeh, I do it all the time, but I'm only 69, so maybe my stupid habits
> will kill me one of these days.
> --
> The Brick said that (Don't bother to agree with me, I have already changed
my mind.)
>
Ah! A mere child! (teasing) I've only been cooking for 35 years or so,
but let me tell you, no one ever died from one of my experi - er, recipes.
I'm not one to get all het up about letting food sit out too long but
chicken seems to be the worst when it comes to thawing and/or refreezing.
Now, once it's cooked, not a problem. Remember them olden days when Grandma
roasted or fried up some chicken then just threw a cloth over it and let it
sit until everyone showed up for Sunday supper? No one died from that,
either. I suppose if she hadn't done that, they might have died of
starvation but that's a whole 'nuther matter

Jill