If chicken is being frozen for longer than a period of two months, the chicken should be over wrapped with airtight heavy-duty foil, plastic wrap or freezer paper. Proper wrapping prevents freezer burns, which appears as grayish – brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer burned products my have to be discarded because they might be too dry or tasteless.
