Remove from store packaging (not designed for long-term freezer storage). Portion into the amounts you typically cook: individual breasts, pairs of thighs, or family packs. Pat dry with paper towels to reduce ice crystal formation on the surface.
Individual pieces: Wrap each piece tightly in plastic wrap, then place wrapped pieces in a freezer bag or wrap in a layer of foil. Vacuum sealing is the best option — it removes all air and provides maximum protection.
Whole chicken: Remove giblets from the cavity. Pat dry inside and out. Place in a large freezer bag or wrap tightly in several layers of plastic wrap and foil.
Ground chicken: Divide into recipe-sized portions (typically 1 pound). Pack into freezer bags, flatten into a thin slab (about ½ inch thick), press out air, and seal. Flat slabs thaw much faster than thick blocks.
Cooked chicken: Cool completely, portion, and pack in freezer bags with as much air removed as possible. Cooked chicken in broth or sauce freezes better than dry cooked chicken.
Whole chicken: 12 months. Pieces: 9 months. Ground: 3 to 4 months. Cooked: 2 to 3 months.
Refrigerator thawing is safest: allow 24 hours for pieces, up to 2 days for a whole chicken. For faster thawing, use the cold water method (change water every 30 minutes). Cook chicken to 165°F (74°C) internal temperature.