Jump to content
×
Are you looking for the BariatricPal Store? Go now!

Quick question about best way to freeze 1/2 remaining roast chicken breast



Recommended Posts

I feel at my age I should know this but I've never been in the position of having 1/2 a grocery store's roast chicken left over.

I took 1/2 of one breast/white meat and made pureed chicken salad. Am not feeling up to doing more right now - feeling clammy and dizzy but very PROUD that I made something!! And got the very pureed chicken salad into my 2 ounce disposable containers. Have SIX and 1/2 from just one side of the chicken!

BOOM! Mind blown!! Any quick tips on whether I should slice the other part of the breast up, dice it..add broth to it..or anything that needs to be done as a prelude to freezing it? Also, freeze in tupperware or a freezer Ziploc style bag.

Thank you!

Share this post


Link to post
Share on other sites

Vacuum seal it if you have one otherwise I prefer a freezer ziplock a lot of the containers freezer burn

Share this post


Link to post
Share on other sites

Ah man, I've come close to getting a vacuum sealer SO many times but haven't. TY for responding. I'll go put it in a bag now.

Share this post


Link to post
Share on other sites
food saver is awesome

Share this post


Link to post
Share on other sites

Anyone know of a great deal on one, let me know..lol. I usually try to buy something on sale but I have no idea what a good price is for a vacuum sealer

Share this post


Link to post
Share on other sites

I just either pull it into chunks or cube it and freeze it on a plate lined with plastic wrap. Then I shove it into a freezer zip lock, date and label. That way, I can dive into it for a bite or two or an ounce at a time, whatevs. Works great for making compound dishes or for adding Protein to a roasted or sauteed veg. I do this all the time with grilled meat of all kinds, and I also keep boiled shrimp in the freezer. I even do this with grilled salmon! It doesn't stick around long enough to need vacuum sealing. :) It really cuts down on cook time.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×