NEW! Google Custom Search

Loading

Cook and freezing chicken

Walt's picture

*
I usually wind up with a lot of chicken that I
need to use. What is the best way to fix this and
then re freeze as patties or chunks. Thanks

Jody's picture

(post #25883, reply #1 of 14)

*
If we're talking chicken breast, I usually separate the breasts, wash them, them dry them really well. I leave them whole then put them in freezer bags in quantities I'm most likely to use. No need to defrost more than I need. Then once they're defrosted I prepare them as needed, whole or chopped.

dibble's picture

(post #25883, reply #2 of 14)

*
I am guessing that you have prepared chicken that you have thawed. I take leftovers and divide into servings sizes that will be used in the future, put then in the small sandwich bags to keep then seperate and then put them in a larger zip lock bag. It will not hurt the chicken or other meats to freeze after cooking.

Walt's picture

(post #25883, reply #3 of 14)

*
That is what I do. What I wanted to ask was after I
start to worry that I have left it in there maybe
too long that I need to pull it out and do something
with it and then refreeze it in another state... like
chicken chunks or patties. In other words to extend
the life of the chicken in a frozen state. Thanks for
both of the messages by the way...

Walt's picture

(post #25883, reply #4 of 14)

*
Let me add to what I just posted. I had pulled out
about 4 breasts and cooked them completely then cut
them up and repacked and put them back in the freezer. I'm assuming I can now store them for maybe
3 months. I was wondering if I should have only cooked them maybe half of the way. Something like
that. thanks

Jean_'s picture

(post #25883, reply #5 of 14)

*
Good heavens, don't do that! Cook them completely or you are asking for food poisoning. Why do you feel you have to do this? Were they improperly wrapped and beginning to get freezer burn?

dibble's picture

(post #25883, reply #6 of 14)

*
Mark two, I ,also, do not understand why you would have to take from the freezer, prepare and then return to the freezer, unless you are making the mistake that most of us have made before we learned to do it right. Do not freeze anything in the store package. I put chicken breasts in sandwhich bags and then put them in a zip lock bag to keep out air, which causes freezer burn, and have keep them for months. If it is prepared for the freezer correctly you will not have to worry about losing meat of any kind. I hope this helps but if not you can find many books to explain better than I have how to freeze foods.

Gretchen_'s picture

(post #25883, reply #7 of 14)

*
I do not like to cook chicken and cut it up (small, as for
chicken salad) and re-freeze. In my experience it ruins the
meat as opposed to freezing it in cooked chunks and cutting up
at time of use. How about cooking it and making something like
chicken pot pie (without the crust) and freezing that. If I'm going
to thaw it, it needs to be closer to going on the table than just cooked!!

Walt's picture

(post #25883, reply #8 of 14)

*
I remove chicken from the store packing and put them
in zip lock bags. I used to date each package but got
out of that habit as generally I try to used anything
within say 3 months and no more than 5. My thought in
doing this was that I was approaching my deadline and
should try to extend the life by cooking and then
restoring. I don't think I liked the texture of those
I had ground into a pulp that much. Is that how the
store patties and chunks are made ? Thanks for all the replys.

Carolina's picture

(post #25883, reply #9 of 14)

*
I agree with Grethen: refreezing ruins the texture of plain, cooked, and cut up chicken. Incorporating the chicken in a sauce of some kind will help it to stay moist and keep its texture. My favorite way to use left over cooked chicken is to first make a white sauce; then add the chicken, some sauteed mushrooms, green peas, white wine and seasonings. It freezes beautifully; plus, you're only one step away from making dinner.

Walt's picture

(post #25883, reply #10 of 14)

*
I haven't got the hang of it yet as to posting replys. Thanks for all the replys... the pot pie and
the sauce with peas etc sounds really good.

Carolina's picture

(post #25883, reply #11 of 14)

*
Mark two: I forgot to add that the chicken is good served over rice or toast points, or our favorite way, in Pepperidge Farms frozen puff pastry shells.

MEAN_CHEF's picture

(post #25883, reply #12 of 14)

*
Toast points??????? That's a 50's flashback.

Carolina's picture

(post #25883, reply #13 of 14)

*
You have such a good memory for such an old man.

Jean_'s picture

(post #25883, reply #14 of 14)

*
Here we go. It's so nice to have everything back to "normal"!!