Help Desk Question: I pulled out chicken from my freezer and it is freezer burnt. Is it safe to eat? I want to make it into chicken stock.
The damaged portions of freezer-burned chicken may also contain fewer nutrients, as prolonged freezing and exposure to air can degrade some proteins and vitamins. If you're using bones or connective tissues to create a rich, gelatinous stock, freezer burn can further reduce the quality. The dehydration might impair the release of collagen, resulting in a stock that is less silky and flavorful.
Freezer-burned chicken can also affect the appearance of your stock. It may create a cloudy liquid or leave unappealing bits of desiccated tissue, making the stock less visually appealing. Furthermore, combining freezer-burned chicken with fresh, high-quality vegetables and herbs can waste those ingredients, as the poor taste and texture of the chicken may overpower their flavors.
To minimize these issues, consider trimming away freezer-burned portions before using the chicken. If the damage is minimal, you might be able to blend it with fresh chicken to mask some of the off flavors. However, if the freezer burn is extensive or the chicken has an off smell, it is better to discard it to avoid ruining your stock. While freezer-burned chicken is not unsafe to eat, its compromised quality can significantly impact the final result.
Here's a summary of the key points:
1. Flavor and Texture: Freezer burn can impart unpleasant flavors, such as stale, metallic, or rancid tastes, to the chicken, which can negatively affect the flavor, texture, and overall quality of the stock.
2. Nutritional Impact: The damaged portions of freezer-burned chicken may contain fewer nutrients, as prolonged freezing and exposure to air can degrade some proteins and vitamins.
3. Quality of Stock: Freezer burn can reduce the quality of the stock by impairing the release of collagen, leading to a less silky and flavorful result. It can also affect the appearance of the stock, making it cloudy or leaving unappealing bits of desiccated tissue.
4. Using Freezer-Burned Chicken: To minimize issues, it's advisable to trim away the freezer-burned portions before using the chicken. If the freezer burn is minimal, blending it with fresh chicken might help mask some off flavors. However, if the chicken has an off smell or extensive freezer burn, it is better to discard it to avoid ruining the stock.
The USDA acknowledges that while freezer-burned food is safe to eat, its quality may be compromised. Therefore, it's essential to assess the extent of the freezer burn and its impact on the final product before deciding to use it in your cooking.
Answer: For holiday leftovers, it would be best to portion and freeze them instead of canning. Many holiday foods, such as creamy casseroles, gravies, and certain side dishes, aren't safe or recommended for home canning due to texture or safety concerns. Freezing preserves these foods well and prevents foodborne illness risks.
If you're determined to can turkey, broth, or plain vegetables, these must be processed in a pressure canner following tested recipes. For beginners, I recommend starting with something simpler, like chicken or vegetable broth, to get familiar with the process.
The pressure in a pressure canner is created by steam, which builds as the temperature increases. The pounds of pressure (PSI) are maintained by regulating the heat during processing. Here's how it works:
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Temperature and Pressure Connection: The heat causes the water in the canner to turn to steam, which raises the temperature and creates pressure. The higher the pressure, the higher the internal temperature, which is necessary to safely process low-acid foods like meats, vegetables, and holiday leftovers.
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Adjusting the Heat: Once your canner has vented and reaches the desired pressure (e.g., 10 PSI for recipes at sea level), you adjust the heat on your stove to maintain that pressure throughout the processing time specified in your recipe. Monitor the gauge (or listen for the rocker, depending on your canner model) to ensure the pressure remains steady.
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Holding the Pressure: It's crucial to follow the tested recipe procedures and hold the canner at the correct pressure for the full time recommended in a tested and reliable recipe from sources like the USDA, the National Center for Home Food Preservation, or your local extension office.
Enjoy your holiday preparations—and happy canning or freezing! Feel free to ask if you have more questions while you're shopping for that pressure canner or getting started.
