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Thread: Re-freezing Chicken Giblets???

  1. #1
    Janet Wilder Guest

    Default Re-freezing Chicken Giblets???

    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
    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  2. #2
    koko Guest

    Default Re: Re-freezing Chicken Giblets???

    On Wed, 27 Aug 2008 16:08:04 -0500, Janet Wilder
    <kelliepoodle@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

  3. #3
    George Shirley Guest

    Default Re: Re-freezing Chicken Giblets???

    Janet Wilder 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

    I don't think I would try it, it's generally not a good policy to
    re-freeze thawed meat of any kind. You can cook them and re-freeze them
    though.

  4. #4
    Sheldon Guest

    Default Re: Re-freezing Chicken Giblets???

    Janet Wilder 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.


    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?

  5. #5
    Victor Sack Guest

    Default Re: Re-freezing Chicken Giblets???

    Janet Wilder <[email protected]> wrote:

    > 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 ogˇrkowa, sour-pickle soup. Goose giblets are better still. The
    best rassolnik is made with beef kidneys, though.

    Victor

  6. #6
    Melba's Jammin' Guest

    Default Re: Re-freezing Chicken Giblets???

    In article <48b5c24c$0$12395$[email protected]>,
    Janet Wilder <[email protected]> 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!

  7. #7
    Lynn from Fargo Guest

    Default Re: Re-freezing Chicken Giblets???

    On Aug 27, 4:08*pm, Janet Wilder <kelliepoo...@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
    > --
    > Janet Wilder
    > Bad spelling. Bad punctuation
    > Good Friends. Good Life

    ===================================

    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"



  8. #8
    Janet Wilder Guest

    Default Re: Re-freezing Chicken Giblets???

    Sheldon wrote:
    > Janet Wilder 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.

    >
    > 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?


    No cat. No dog. I save giblets for making stock.

    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  9. #9
    Janet Wilder Guest

    Default Re: Re-freezing Chicken Giblets???

    Melba's Jammin' wrote:
    > In article <48b5c24c$0$12395$[email protected]>,
    > Janet Wilder <[email protected]> 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
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  10. #10
    Janet Wilder Guest

    Default Re: Re-freezing Chicken Giblets???

    Lynn from Fargo wrote:
    > On Aug 27, 4:08 pm, Janet Wilder <kelliepoo...@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
    >> --
    >> Janet Wilder
    >> Bad spelling. Bad punctuation
    >> Good Friends. Good Life

    > ===================================
    >
    > 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"
    >
    >

    I usually render the fat with a little onion in it for flavor. It
    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.

    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  11. #11
    Melba's Jammin' Guest

    Default Re: Re-freezing Chicken Giblets???

    In article <48b5eb2b$0$12379$[email protected]>,
    Janet Wilder <[email protected]> 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.
    --
    -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!

  12. #12
    Sqwertz Guest

    Default Re: Re-freezing Chicken Giblets???

    Janet Wilder <[email protected]> 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.


    The USDA says it's OK to thaw and refreeze chicken.
    http://www.fsis.usda.gov/Fact_Sheets...fely/index.asp

    And considering how conservative they are when it comes to food
    safety, then it really must be OK.

    -sw

  13. #13
    Sheldon Guest

    Default Re: Re-freezing Chicken Giblets???

    On Aug 27, 8:00´┐Żpm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
    > Sheldon wrote:
    > > Janet Wilder 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.

    >
    > > 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. ´┐ŻTruth 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?

    >
    > No cat. No dog. I save giblets for making stock.



    Yuck... giblets make disgusting stock.


  14. #14
    Janet Wilder Guest

    Default Re: Re-freezing Chicken Giblets???

    Melba's Jammin' wrote:
    > In article <48b5eb2b$0$12379$[email protected]>,


    >> 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
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  15. #15
    Janet Wilder Guest

    Default Re: Re-freezing Chicken Giblets???

    Sheldon wrote:
    > On Aug 27, 8:00´┐Żpm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
    >> Sheldon wrote:
    >>> Janet Wilder 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.
    >>> 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. ´┐ŻTruth 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?

    >> No cat. No dog. I save giblets for making stock.

    >
    >
    > Yuck... giblets make disgusting stock.
    >


    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
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  16. #16
    Janet Wilder Guest

    Default Re: Re-freezing Chicken Giblets???

    Sqwertz wrote:
    > Janet Wilder <[email protected]> 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.

    >
    > The USDA says it's OK to thaw and refreeze chicken.
    > http://www.fsis.usda.gov/Fact_Sheets...fely/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 :-))


    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  17. #17
    blake murphy Guest

    Default Re: Re-freezing Chicken Giblets???

    On Wed, 27 Aug 2008 19:02:27 -0500, Janet Wilder wrote:

    > Melba's Jammin' wrote:
    >> In article <48b5c24c$0$12395$[email protected]>,
    >> Janet Wilder <[email protected]> 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?


    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

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