Bagging and Shrink-Wrapping
At 11:05 in
How to butcher chicken at home..the easy way!
What happens here
Take a chilled chicken and place it, neck-down, into an extra-large shrink wrap bag. The bag should be slightly larger than the chicken. Submerge the bagged chicken into a pot of very hot water, approximately 200-210°F (93-99°C), which is just below boiling. Use a wooden spoon or similar tool to fully submerge the bag and help 'burp' out all the air. Once most of the air is removed, twist the open end of the bag tightly to create a vacuum seal around the chicken. Secure the twisted end with a hog ring using hog ring pliers. This process removes air, prevents freezer burn, and extends the shelf life of the chicken in the freezer.
Goal: Vacuum-seal chickens in shrink wrap bags for freezer storage.
Tools and materials
- Hog Ring Pliers — Securing the twisted end of the shrink wrap bag
- Hot Water Pot — Heating water for shrink-wrapping bags
- Rubber Gloves — Protecting hands from hot water
- Wooden Spoon — Submerging chickens in hot water and burping air
- Extra-Large Shrink Wrap Bags — Vacuum-sealing chickens for storage
- Hog Rings — Sealing the shrink wrap bags
- Water — For shrinking the bags