When I worked in a commercial kitchen many years ago, cooked meat, which had been previously frozen, had to be cooled and refrozen within a couple of hours, then reheated to a high temperature when required, within 3 months. The only thing that will be affected may be the 'quality' - the chicken meat may be a bit 'tougher'. The bones should be OK, and any broth made can be put into ice cube trays, frozen, and used as stock for up to 6 months.
Any thoughts on the recent 'chlorinated chicken' from the usa?
Cassie, it seems in America all the food source in commercial sense is somewhat crap or being lied too.
Be careful in what you read on labels and where you buy..real tough situations in finding farm to table foods.
When I worked in a commercial kitchen many years ago, cooked meat, which had been previously frozen, had to be cooled and refrozen within a couple of hours, then reheated to a high temperature when required, within 3 months. The only thing that will be affected may be the 'quality' - the chicken meat may be a bit 'tougher'. The bones should be OK, and any broth made can be put into ice cube trays, frozen, and used as stock for up to 6 months.
6 months? Seriously?