What to Do After Butchering Chickens: Chill, Package, and Freeze

If you're raising chickens for meat on your homestead or small farm, the moment processing is done feels like a huge accomplishment — and it is! But your job isn't finished just yet.

What you do after butchering is just as important to ensure your poultry stays safe, fresh, and ready to enjoy.

In this post, we’ll walk through the essential post-processing steps: how to properly chill, package, and freeze your chicken — with a focus on using shrink bags, one of the most effective tools for home processors.

Step 1: Chill Immediately After Processing

After butchering and cleaning your birds, it’s critical to bring the internal temperature down quickly. This helps prevent bacterial growth and improves meat texture.

How to Chill Your Birds:

• Ice Bath Method: Place chickens in a cooler or food-safe container filled with ice water. Stir occasionally to ensure even cooling.

• Chill Time: It typically takes 4–6 hours to chill birds thoroughly. You’re aiming for an internal temp below 40°F.

  
  

  Pro Tip: Don’t rush to package or freeze warm chickens — it can lead to steam inside the bag, frost buildup, and poor texture when cooked.

Step 2: Package Your Chicken (Shrink Bags Recommended)

Once the birds are fully chilled and dry, it's time to package. You want a method that protects the meat, extends freezer life, and looks clean and professional. That’s where shrink bags shine.

Why Shrink Bags Work So Well:

• ✅ Tight, air-free seal reduces freezer burn

• ✅ Food-safe and BPA-free

• ✅ Easy to use with just hot water

• ✅ Professional appearance for personal use or farm sales

How to Use Chicken Shrink Bags:

1. Insert the bird into the shrink bag (breast-side down).

2. Press out excess air and secure with a zip tie or butcher’s twine.

3. Dip the bird into hot water (185–195°F) for 2–3 seconds.

4. The bag will shrink tightly around the bird.

5. Trim excess bag, label, and you’re ready to freeze!

Need help picking a bag size? A 10x16" bag fits most whole chickens.

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Step 3: Freeze Properly

Once your chicken is sealed, get it into the freezer as soon as possible. Make sure your freezer is set to 0°F or below and avoid overloading it all at once (give airflow room around newly added items).

Storage Tips:

• Label each package with the date, weight, and type (e.g., whole, parted, Cornish Cross, etc.).

• Store birds flat until frozen to save space and make stacking easier.

• Use within 6–9 months for best taste and texture.

Butchering your own chickens is hard work — and how you chill, package, and freeze them afterward can make all the difference in quality and shelf life.

Using shrink bags gives your birds a clean, sealed finish that protects your product and reflects the care you’ve put into your flock. Whether you’re stocking your own freezer or selling to customers, these final steps ensure your poultry stays as fresh and safe as the day you processed it.

Need Supplies?

We offer high-quality, food-safe chicken shrink bags in multiple sizes, perfect for home processors and small farms.

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