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Post by mcgee on Oct 24, 2016 14:13:23 GMT -5
I have two boneless, skinless chicken breasts that I need to cook today and freeze for later use. For what you ask...well I don't know that yet. Do you usually poach or oven roast when freezing for future use? I have done both and the jury is still out on which I prefer better. For these I'm leaning toward poaching since there's no protective skin but I could be swayed. What do you all normally do? Thanks.
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Post by PattiA on Oct 24, 2016 15:31:32 GMT -5
I oven roast, but I also pour some broth (or vermouth) in the pan.
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applecrisp1
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Post by applecrisp1 on Oct 24, 2016 15:57:06 GMT -5
I don't freeze cooked chicken that often but it is super convenient to have on hand. The last few times, I've frozen some chicken that I made using a "recipe" I saw on thekitchn.com. I think they call it something like dry poaching.. Basically you lightly oil a pan, add the boneless chicken, season a bit, add a bit of oil or butter, top with lemon slices if you want and so on....--- and then you cover with parchment (and tuck everything in). The parchment helps in keep my from drying out (good for me, since I tend to overcook chicken anyway). I've used the chicken in salads, sandwiches.... So this way is kind of a combo. Just thought I would mention since a bit different (at least for me). You can't go wrong with either way you mentioned, or just in freeze raw and decide another time. Ha. Here's the info (this might be an obvious way to many, but new to me) www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453 |
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Post by wallycat on Oct 24, 2016 16:56:42 GMT -5
I usually freeze them uncooked. Partially thawing makes it super easy to dice or slice for stir fry. It is about the only thing I use it for...stir fry or quick mexican taco filling. I prefer thighs. When they are on sale, I freeze those uncooked as well.
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Post by mcgee on Oct 25, 2016 9:47:22 GMT -5
I ended up freezing them uncooked. When I do cook them, I will use the oven roasted method with parchment that Applecrisp posted. That looks really good!! Thanks everyone from talking me down from cooking and then freezing  . |
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Seronsong
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Post by Seronsong on Oct 26, 2016 9:54:13 GMT -5
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Post by Deleted on Oct 26, 2016 10:54:41 GMT -5
I have two indoor grills I like -- one with a nonstick surface. You might also use a griddler pan. Pound breasts thin, use a marinade of choice, or I like lemon juice, salt and pepper or lemon pepper. Add some garlic powder if you like. Good for chicken salad, or salad, or fajitas. Adjust seasoning - lime juice etc. Depends on what you're making.
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