Comments on: Cooking Meat to Freeze for Later

By: Resolutionize Your Kitchen and Cooking: 25 Meals in 20 Minutes or Less

Resolutionize Your Kitchen and Cooking: 25 Meals in 20 Minutes or Less — Tue, 04 Jan 2011 12:51:46 +0000

[...] freezer stocked with cooked chicken and hamburger helps speed dinner to the [...]

By: Menu, Grocery List, Recipes - Year 2, Week 12 | Eat at Home

Menu, Grocery List, Recipes - Year 2, Week 12 | Eat at Home — Mon, 13 Dec 2010 11:02:45 +0000

[...] I’ve got just a couple of notes about this week’s menu. First, you’ll need to have some cooked chicken on hand for the Chicken Shepherd’s Pie. Considering buying and cooking more than you need so you’ll have some to stash away in the freezer. (See Cooking Meat to Freeze for Later.) [...]

By: Chicken Shepherd's Pie | Eat at Home

Chicken Shepherd's Pie | Eat at Home — Tue, 30 Nov 2010 11:02:14 +0000

[...] stashed away in your freezer, you’re only minutes away from having this dish oven-ready. (See this post for tips on cooking and freezing chicken.) Using left-over or instant mashed potatoes speeds things up even [...]

By: Menu, Grocery List, Recipes Year 2 Week 11 | Eat at Home

Menu, Grocery List, Recipes Year 2 Week 11 | Eat at Home — Mon, 29 Nov 2010 11:01:54 +0000

[...] then use those and you’re all set. If not, bake up a bunch of chicken all at once. (See Cooking Meat to Freeze for Later for tips on [...]

By: Tiffany

Tiffany — Sun, 10 Jan 2010 13:10:27 +0000

Bobbie, I haven’t had a problem with it being tough or chewy. The flavor is better if you cook chicken with bones, but it works fine for boneless too. Probably because it always goes into a soup or casserole.

By: Crystal & Co

Crystal & Co — Sun, 10 Jan 2010 06:50:36 +0000

I too love to cook a whole chicken in the crockpot all day long (just salt, pepper, garlic and any other seasonings you like on the chicken, then cover in water). Then debone and shred with a fork, like you said, and bag it up for the freezer in individual zippy bags. It is such a lifesaver. And, the chicken is so tender and moist. Never dry.

By: Susie D.

Susie D. — Sun, 10 Jan 2010 03:15:03 +0000

I cook my chicken breasts in the crockpot, then shred and freeze. I usually don’t precook my ground beef because I like making meatloaf/balls sometimes, so I just separate it into 1 pound chunks and put them in individual freezer bags and flatten it out, for easy storing and quick thawing overnight in the fridge.

By: Bobbie

Bobbie — Sun, 10 Jan 2010 02:42:39 +0000

I find that freezing cooked chicken makes it come out tough, chewey and not very flavorable so I have stuck to ground meat only. Do you find this or am I doing it wrong??

By: KS

KS — Sat, 09 Jan 2010 14:41:28 +0000

My favorite thing that I have learned here is your method of cooking chicken. I had tried poaching and baking it uncovered, but it came out dry or tough. I like to add water and season the chicken with salt and pepper. Thanks!!

By: Nancy

Nancy — Sat, 09 Jan 2010 13:59:05 +0000

I do this quite regularly too. If not I find that it takes much longer to get a meal on the table. Good advice and a great habit to get into.