I don't have an infrared device, so I pressed my thermapen against the squishy areas of one of the chickens (though I assume this is probably not very accurate?). The highest reading I got was 42 degrees F.
Should I be worried about this thawing? I've always been told to not refreeze. Is that an issue? I cannot eat enough to cook 2 chickens, 4 or 5 lbs of ground beef, chuck roast, chuck eye and pork chops

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