LOTS of older frozen chickens?
My sister let a whole lot of her hand-raised chickens sit in the freezer for nearly two years, and she was getting ready to toss them. Given that I'm POOR, and know that freezer-burn does not spell DOOM, and that she was unwilling to learn from me, my freezer runneth over with whole, frozen chickens... literally. I could feed them to the dog, thus saving much dinero, but I feel that these 30-40 chickens (or at least some of them) have a higher calling. Nothing being off-limits, and the freezer-burn not being (at least visibly) all THAT bad... what would you do with this much free food? How about the few locally-cured hams and pork shoulders mixed in? I can make lots of stocks and tacos, but I'd love to hear your thoughts.
I would try a baked chicken pieces recipe that has a good syrupy glaze on it. (thinking soy sauce kind). Good ol' chicken pot pie should work fine.
Agreed many of us who live in urban areas would love to get our hands on some old layers for all those stewed/braised Chicken dishes and stocks.
In addition to Coq au vin ;
Chicken Bot Boi (P.A. Dutch pot pie)
Chicken and Dumplings
Waterzooi de Poulet
Poulet a la biere
Oh fergoshsake - don't throw them out. A little freezer burn isn't going to kill you. Use those birds to make any number of stewy, braised dishes that will still be absolutely delicious and perfectly safe to eat. Coq au vin; chicken stew or pot pie; heavily marinated teriyaki style baked chicken; chicken cacciatore; moroccan lemon chicken tagine; chicken curry; cook the chicken plain and use the meat to make tacos or salads; make a thick latin american chicken soup/stew concoction; arroz con pollo - so many possibilities. And yeah, if you want, you can cook one for the dog but the rest are for you. The trick is to make sure the flavourings are intense enough to overcome any flatness from being frozen for so long and that there's enough moisture to carry that flavour through the dish.