Using meat left from chicken stock

[t2009]

So my family has a hard time making it through all the chicken meat that we get after making stock. I once made a curried chicken dish (from NT) & then froze some of it, but defrosted it was far too watery & just not great.

Can I freeze the chicken meat directly after taking it from the stock (& draining it)? I'm wondering if I freeze it right away without preparing it in in a dish if it will keep better frozen.

Thanks!

[Jenni1894]

I've frozen chicken meat often and it's thawed well.   I always make it in a dish tho.   Like enchiladas or casseroles.  Rather than serving it alone.   I

[t2009]

Thanks, Jennil894! So do you prepare the casserole or enchiladas or whatever & then freeze? Or do you freeze the chicken meat & then thaw & prepare the dish?

[Jenni1894]

Originally Posted by t2009 

Thanks, Jennil894! So do you prepare the casserole or enchiladas or whatever & then freeze? Or do you freeze the chicken meat & then thaw & prepare the dish?

I'll freeze the meat (in my family size portions) and then pull it out in the am, thaw it and prepare my meal with the thawed chicken.   :)

[Vancouver Mommy]

I often remove the carcasses with a slotted spoon and take off most of the meat after an hour or so. Then I use it for soup, chicken and dumplings, quesadillas, etc. It tastes nicer and freezes nicer when it hasn't simmered for ten hours.