Re-freezing Chicken Giblets???
Janet Wilder
came wrapped so neatly in their trim, plastic covers into the deep freeze.
Now I am defrosting one and I'm wondering if I can re-freeze the
giblets, liver and trimmed fat.
I hate to waste anything.
TIA
Texas Janet
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
koko
<kellie...@yahoo.com> wrote:
>I was, admittedly, lazy and just threw the little fryer chickens that
>came wrapped so neatly in their trim, plastic covers into the deep freeze.
>
>Now I am defrosting one and I'm wondering if I can re-freeze the
>giblets, liver and trimmed fat.
>
>I hate to waste anything.
>
>TIA
>Texas Janet
How defrosted are the parts you want to re-freeze?
I re-freeze as long as it's not totally defrosted throughout.
koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/27
George Shirley
> I was, admittedly, lazy and just threw the little fryer chickens that
> came wrapped so neatly in their trim, plastic covers into the deep freeze.
>
> Now I am defrosting one and I'm wondering if I can re-freeze the
> giblets, liver and trimmed fat.
>
> I hate to waste anything.
>
> TIA
> Texas Janet
re-freeze thawed meat of any kind. You can cook them and re-freeze them
though.
Sheldon
> I was, admittedly, lazy and just threw the little fryer chickens that
> came wrapped so neatly in their trim, plastic covers into the deep freeze.
>
> Now I am defrosting one and I'm wondering if I can re-freeze the
> giblets, liver and trimmed fat.
>
> I hate to waste anything.
How much giblets from one skinny fryer...
You can roast the giblets and liver along with the chicken (liver is
cook's treat... one liver, one bite) and it's pretty safe to refreeze
the fat, although I'd render it in a pan to fry onions with potatoes
to serve with the roast chicken... then use the chicken drippings and
chop the giblets to make a gravy. Truth is I'd toss the puny giblets
and fat out in the yard for the boids but I'm trying to be helpful...
um, giblets... don't you have a cat?
Melba's Jammin'
Janet Wilder <kellie...@yahoo.com> wrote:
> I was, admittedly, lazy and just threw the little fryer chickens that
> came wrapped so neatly in their trim, plastic covers into the deep freeze.
>
> Now I am defrosting one and I'm wondering if I can re-freeze the
> giblets, liver and trimmed fat.
>
> I hate to waste anything.
>
> TIA
> Texas Janet
ONLY if they still have ice crystals in them would I freeze them
uncooked. Can you cook and then freeze them? I''ve never frozen
cooked liver, of any kind, though. :-/
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!
Lynn from Fargo
I keep a container in the freezer and just keep adding trimmings from
chicken - skin/fat. I throw the gizzard, cook the little heart and
liver in a little butter and mash with a fork to spread on a piece of
toast or cracker.
When I make Jewish penicillin, the fat/skin go in with the stock
chicken, vegetables and bouquet garni. When I strain the stock and
cool it, I take the fat off the top and save it. That usually goes
into the matzah balls.
Lynn in Fargo
"Bubbiepharmacisteleh"
Janet Wilder
No cat. No dog. I save giblets for making stock.
Janet Wilder
> In article <48b5c24c$0$12395$c3e...@news.astraweb.com>,
> Janet Wilder <kellie...@yahoo.com> wrote:
>
>> I was, admittedly, lazy and just threw the little fryer chickens that
>> came wrapped so neatly in their trim, plastic covers into the deep freeze.
>>
>> Now I am defrosting one and I'm wondering if I can re-freeze the
>> giblets, liver and trimmed fat.
>>
>> I hate to waste anything.
>>
>> TIA
>> Texas Janet
>
>
> ONLY if they still have ice crystals in them would I freeze them
> uncooked. Can you cook and then freeze them? I''ve never frozen
> cooked liver, of any kind, though. :-/
It's the neck and giblet that I want to save for stock, so cooking them
and re-freezing them wouldn't work. If they get re-frozen and then
boiled for a goodly time in water to make stock, will that kill any evil
things lurking within?
Janet Wilder
gives the matzoh balls a nice taste. I have used the fat skimmed from
the top of the broth, however and it does work well. My gift to myself
for rendering the fat is the gribbiness. :-)
I guess I'll have to throw out the neck and pupik.
Sigh, it serves me right for being too lazy to repackage the chickens.
It just grates on this bubby's thrifty gene.
Victor Sack
> Now I am defrosting one and I'm wondering if I can re-freeze the
> giblets, liver and trimmed fat.
You can. Unless they defrost completely and you leave them out there
for an indefinite time, there are no safety issues involved. Texture
might suffer a bit, but with giblets and fat this is usually not an
issue. As to liver, if it is still very cold, there should be no
problem re-freezing it, either. Do make sure it *is* still very cold,
as liver deteriorates very rapidly at warm temperatures, getting damaged
by its enzymes.
Chicken giblets are good for making the Russian rassolnik or the Polish
zupa ogórkowa, sour-pickle soup. Goose giblets are better still. The
best rassolnik is made with beef kidneys, though.
Victor
Melba's Jammin'
Janet Wilder <kellie...@yahoo.com> wrote:
> Melba's Jammin' wrote:
> > ONLY if they still have ice crystals in them would I freeze them
> > uncooked. Can you cook and then freeze them? I''ve never frozen
> > cooked liver, of any kind, though. :-/
>
> It's the neck and giblet that I want to save for stock, so cooking them
> and re-freezing them wouldn't work. If they get re-frozen and then
> boiled for a goodly time in water to make stock, will that kill any evil
> things lurking within?
Probably. I believe it was June Oshiro who told me that among her food
scientist compadres at Harvard their 'rule' was to "boil the hell out it
for 10 (15?) minutes to kill the nasties." I'll see her, Matt, and Baby
Meredith on Sunday and will ask then if not sooner. twosheep.com for
some pics of one gorgeous baby girl.
Sheldon
Yuck... giblets make disgusting stock.
Janet Wilder
> In article <48b5eb2b$0$12379$c3e...@news.astraweb.com>,
>> It's the neck and giblet that I want to save for stock, so cooking them
>> and re-freezing them wouldn't work. If they get re-frozen and then
>> boiled for a goodly time in water to make stock, will that kill any evil
>> things lurking within?
>
>
> Probably. I believe it was June Oshiro who told me that among her food
> scientist compadres at Harvard their 'rule' was to "boil the hell out it
> for 10 (15?) minutes to kill the nasties." I'll see her, Matt, and Baby
> Meredith on Sunday and will ask then if not sooner. twosheep.com for
> some pics of one gorgeous baby girl.
Thanks, Barb. I'd appreciate it.
Janet Wilder
I have been making chicken soup with giblets since I was 12 years old.
That's 50 years! My mother and aunts made it with giblets, too. I'm
sure, my grandmother, for whom I am named, used them in hers. We have
thrifty genes.
To date the entire family has not had a single complaint about our
chicken soup.
Janet Wilder
> Janet Wilder <kellie...@yahoo.com> wrote:
>
>> I was, admittedly, lazy and just threw the little fryer chickens that
>> came wrapped so neatly in their trim, plastic covers into the deep freeze.
>>
>> Now I am defrosting one and I'm wondering if I can re-freeze the
>> giblets, liver and trimmed fat.
>
> http://www.fsis.usda.gov/Fact_Sheets/Basics_for_Handling_Food_Safely/index.asp
>
> And considering how conservative they are when it comes to food
> safety, then it really must be OK.
>
Thanks. That is a big help. I will save them!!! Hooray!!
I'm thawing the chicken in the fridge overnight so the innards will be
very cold.
You have made my day! (It doesn't take much :-))
blake murphy
as i understand it, most of the issues involved with thawing/refreezing
meat are texture issues, not actual food safety issues. but i'm no expert.
your pal,
blake