Can you blast freeze chicken?
I know a lot more about beef than chicken so perhaps this question is naive. But can chicken or other poultry -- whether whole or cut into legs, breasts, etc. -- be effectively frozen without trading off the taste and texture of the meat? For instance, with blast freezing, the quality of steaks can be maintained, as long as the beef is then correctly thawed.
If so, wouldn't this give us access to pasture-raised poultry on a more year-round basis? Or make it easier for retailers to carry such a specialty product, since they presumably wouldn't need to sell as many birds per week to efficiently stock the shelves. (FYI, I'm writing from Toronto, where it's not possible to raise truly pastured poultry in the winter).
Thanks for your help.