Packaging and Sealing Chickens

What happens here

For packaging, use specialized poultry shrink bags (e.g., Meyer Hatchery or Kups and More brands). Place a thoroughly chilled chicken head-first into the bag. Hold the bag open and submerge it into a pot of warm water (around 180°F, which can be the clean scalder water from earlier). Use a wooden spoon to push the chicken down and ensure the entire bag heats up. As the bag warms, it will shrink tightly around the chicken. Lift the bag from the water, squeeze out as much air as possible, twist the top of the bag, and secure it tightly with a zip tie or baling twine. The chicken is now vacuum-sealed and ready for the freezer, where it can be stored for up to a year.

Goal: Vacuum-seal chickens for long-term freezer storage.