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siddur
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 Sun, Jan 21 2024, 11:31 am
I cook and freeze all the time.
I want to prep raw chicken on the bone and the freeze.
What should I keep in mind in terms of what to prep with and how to defrost etc.?
TIA
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tweety1
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Sun, Jan 21 2024, 11:43 am
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Breaded bottoms freezes very well. When ready to use cover it. Bake for about an hour. Then uncover and continue baking till done.
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amother
Lily
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Sun, Jan 21 2024, 11:55 am
It freezes very well.
I season chicken legs all around and under skin. Lay out in a 9x13 or lay out flat into a ziploc bag so that it freezes in a flat shape so it can be popped into a 9x13 later on.
I've marinated cut pieces of boneless dark chicken in shwarma seasoning and frozen in a ziploc while marinating.
Same for marinated cutlets.
Also breaded chicken cutlets. Each breaded piece stacked up with parchment paper between each one so they don't stick together.
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Happy247
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Sun, Jan 21 2024, 1:10 pm
| amother Lily wrote: | It freezes very well.
I season chicken legs all around and under skin. Lay out in a 9x13 or lay out flat into a ziploc bag so that it freezes in a flat shape so it can be popped into a 9x13 later on.
I've marinated cut pieces of boneless dark chicken in shwarma seasoning and frozen in a ziploc while marinating.
Same for marinated cutlets.
Also breaded chicken cutlets. Each breaded piece stacked up with parchment paper between each one so they don't stick together. |
How do you bake the cutlets?
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siddur
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Sun, Jan 21 2024, 1:18 pm
I do cutlets all the time
Wondering specifically about chicken on the bone though. I want it to taste fresh
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amother
Lily
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Sun, Jan 21 2024, 1:21 pm
| siddur wrote: | I do cutlets all the time
Wondering specifically about chicken on the bone though. I want it to taste fresh |
I season and freeze all the time. I thaw it before baking. It tastes fresh and juicy.
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Sunflower11
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Sun, Jan 21 2024, 1:23 pm
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I wrap each piece in plastic wrap. Otherwise it can get a freezer burn
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