Freeze Today, Cook Tomorrow!

It’s that time of year when summer is finally over and there is so much happening! If you’re like me, you’re trying to hang on to some of those chill summer vibes, and also looking for time hacks to keep up with cooking healthy and satisfying meals at home on weeknights. This collection from FoodNetwork.com “Cooking School” is a gold mine of freezer friendly marinades and recipes for cooking chicken so you can meal prep today, and quickly pull together a satisfying dinner tomorrow – or whenever you are just about to give up and order some desperate takeout.

For us at Primal, this is also the time of year when our poultry farmer at Gobbler’s Ridge is experiencing peak season for chicken production, and we’re sourcing a lot of birds each week to support them. You’ll find plenty of beautiful fresh chickens in our shops to get your marinade game on, especially over the weekend. But we’re also intentionally filling up our freezers and online store with whole chickens and cut parts in anticipation of colder months to come where fresh birds won’t be so plentiful. You might want to stash some chicken breasts or legs in your own freezer for the the colder months to come, when we expect to be sold out until green grasses return next spring.

BUTCHER’S NOTE: When meat is stored without oxygen (in our vacuum sealed packaging), carefully frozen and thawed – either slowly in refrigeration, or rapidly in cold water, you should not experience any change or loss in quality. However, because meat often purges some moisture when thawing, we recommend you do not thaw and then re-freeze meat. It will typically be dry and/or have a tougher texture after a second time freezing and thawing. That said, in a pinch, if the choice is freeze the meat or waste the meat – don’t think, just do! And take some extra care (maybe brine it, or stew it) when cooking.