Using meat left from chicken stock - Mothering Forums

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#1 of 5 Old 11-01-2012, 11:35 AM - Thread Starter
 
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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!


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#2 of 5 Old 11-01-2012, 08:49 PM
 
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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


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#3 of 5 Old 11-02-2012, 08:35 AM - Thread Starter
 
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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?


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#4 of 5 Old 11-02-2012, 01:01 PM
 
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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.   :)


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#5 of 5 Old 11-02-2012, 04:40 PM
 
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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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