New to freezing and have questions about freezing chicken - Mothering Forums

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#1 of 3 Old 02-03-2011, 06:52 PM - Thread Starter
 
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I am new to doing frozen meals. I am due this month and will have basically no help so decided to gave frozen meals a try. I have research about dealing with chicken and from what I learn it seems like the chicken should be frozen first then defrosted cooked and frozen again.

 

So that leaves me to think I should eighter to it two ways

 

1. Buy the fresh chicken, season it, freeze it, when I am ready defrost it and cook or

2. Buy the fresh chicken, season it, cook and freeze, defrost, heat up

 

Is this ok. I think I also heard the cook one can last 3 months but the uncook 6 months. I just have freezer ontop of the fridge (live in an apt.). Would that make my frozen foods last less time than the 3 months?

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#2 of 3 Old 02-03-2011, 06:57 PM
 
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Either way is fine. And, with such a small freezer, I don't think you'll be able to stock enough to last longer than three months! The precooked chicken will just be faster to prepare when you want to eat it. For me, I wanted everything cooked since DH is lost in the kitchen, I wanted him to just be able to stick it in the microwave!

E, wife to D, mommy to G (born March 2010). joy.gif

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#3 of 3 Old 02-18-2011, 03:01 PM
 
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This is what I do with chicken every 2 weeks when I get paid:

 

I buy 2 whole chickens and bake them at the same time. Bake breast side down so the meat stays moist and do not over bake.

 

Eat some of the chicken for dinner that night.

 

Take all the remaining meat and shred it up. I separate the dark and white meat because I like them in different meals. And put a meals worth into freezer bags. Label and freeze flat so save space. You could also prep a casserole or soup and freeze that too.

 

I make stock in my crockpot from the bones and skin. Freeze that when its done.

 

I defrost the chicken in the microwave on very low heat. The meat is always very tender and not overcooked! I use the dark meat for soups and casseroles. The white for stir fries or warm on salads.

 

Rhianna

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