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Using meat left from chicken stock

post #1 of 5
Thread Starter 

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!

post #2 of 5

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

post #3 of 5
Thread Starter 

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?

post #4 of 5
Quote:
Originally Posted by t2009 View Post

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.   :)

post #5 of 5

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.
 

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