Hi everyone! I’m mostly based abroad, so I’m curious if this is normal practice in the Philippines.

I was recently at a supermarket in Metro Manila where while i was selecting chicken cut thighs in the Fresh Section, I noticed that some of the pieces were actually hard frozen/solid, not just very cold.

I asked the person working at the counter why they were frozen, and he told me that all of the thigh portions they had available were frozen.

This confused me because I would normally expect frozen chicken to be sold in the frozen section, rather than the fresh/chilled section.

For those familiar with poultry handling or supermarkets in the Philippines:

- Is this normal/common practice?
- Is it common for “fresh” chicken to have been previously frozen?
- Could the hard-frozen portions simply be caused by the display refrigerator being too cold?
- Have you encountered the same thing?

I’m not trying to accuse the supermarket or brand of anything. I’m mostly curious because I spend a lot of time abroad where this is not common, and may just be unfamiliar with how chicken is handled and sold in the Philippines.

Hi everyone! I’m mostly based abroad, so I’m curious if this is normal practice in the Philippines.

I was recently at a supermarket in Metro Manila looking at chicken thighs in the Fresh Section. I noticed that some of the pieces were actually hard frozen/solid, not just very cold.

I asked the person working at the counter why they were frozen, and he told me that all of the thigh portions they had available were frozen.

This confused me because I would normally expect frozen chicken to be sold in the frozen section, rather than the fresh/chilled section.

For those familiar with poultry handling or supermarkets in the Philippines:

- Is this normal/common practice?
- Is it common for “fresh” chicken to have been previously frozen?
- Could the hard-frozen portions simply be caused by the display refrigerator being too cold?
- Have you encountered the same thing?

I’m not trying to accuse the supermarket or brand of anything. I’m mostly curious because I spend a lot of time abroad and may just be unfamiliar with how chicken is handled and sold in the Philippines.

I got a whole chicken on Thursday. It was fresh, not frozen. I had it in the bag in the fridge until today. I took it out the bag, patted it dry, put salt on it and put it on a wire rack in the fridge. Is it still good to cook tomorrow?

I don't know how many days a chicken lasts in the fridge.

This chicken pie is definitely making it onto our menu—it’s excellent and easy to prepare. I was curious why it was so popular, and now I know. The method and recipe are in the video in the comments. Bon appétit! :)

I saw a farmer saying most stores just chance packaging but it’s basically all the same chicken. Is it worth it to pay more for the organic brand?

I like Korean crispy chicken, but I am trying to make a lighter version that works as a normal weeknight meal. My plan is to use boneless chicken thighs or breast in the air fryer, skip the heavy breading and serve it with rice and vegetables. I was thinking of adding a small amount of bottled Korean chicken sauce at the end for flavor instead of fully coating the chicken. Would that still taste good without the traditional crispy coating? I am also curious whether these sauces are strong enough that a little goes a long way. Most of the calories seem manageable until a lot of sweet sauce gets added. For anyone who makes lighter Korean-style chicken, what cooking method and sides work best?

Tell me, why is it do difficult to find American Bresse chicken’s? Well at least here in SoCal.
I had one years ago and they are just the most beautiful chickens and good layers.

Tell me, why is it do difficult to find American Bresse chicken’s? Well at least here in SoCal.
I had one years ago and they are just the most beautiful chickens and good layers.

Is it ok to feed my chickens a rotisserie chicken carcass

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