Freezing & Thawing Chicken Safely

Refrigerate or freeze poultry quickly after purchase, ideally within a half hour.
In the freezer, pack foods tightly so items can keep each other cold.
Seal packages well before freezing. After sealing, clearly identify them and mark with a date
Keep your freezer at 0°F and the refrigerator at 36°F. Check temperatures regularly with a thermometer.

You can thaw by immersing packaged poultry in cold water, making sure to change the water every half hour.
Defrost in the refrigerator, not on the counter, allowing a few hours to a full day, depending on size. A safe guideline is to allow five hours per pound.
When defrosting poultry in the refrigerator, make sure to put it on the bottom shelf in the back of the fridge.
Always cook poultry the day it completely thaws. Never re-freeze thawed poultry. Use it or throw it out.
You don’t need to defrost poultry before cooking. Just multiply the recommended cooking time by 1½.

Fully Cooked Products
Breaded nuggets, tenderloins, strips, bites, and cutlets	Up to 6 months
PERDUE® SHORT CUTS® carved chicken or Turkey breast strips	Up to 6 months
Turkey meatballs	Up to 6 months

Ready-to-Cook Products
Whole Chicken and Whole Turkey or parts	12 months
PERDUE® OVEN STUFFER® Roaster	12 months
PERDUE® OVEN READY Roaster	6 months
Liver or other giblets	2-3 months
PERDUE® PERFECT PORTION® Chicken	6 months
Ground Chicken, Turkey & Sausage	2-3 months