Which foods freeze well, how freezing changes them, how long they keep and safer ways to thaw them.
At 0 °F (-18 °C), USDA lists best-quality times of up to 1 year for whole raw chicken, 9 months for parts, 3–4 months for ground chicken and about 4 months for cooked leftovers. Continuously frozen chicken remains safe longer, but quality declines.
Nuts freeze very well because they contain little water. At about 0°F (-18°C) in airtight packaging, cold storage greatly slows fat oxidation; UC Davis guidance gives up to roughly two years of good quality for several intact nut types.
The freezer is not the real question; the thawing history is. USDA generally allows refrigerator-thawed food to be refrozen raw if it stayed cold, while microwave- or cold-water-thawed food should be cooked first.