I take the meat off the bone but don't cut or shred to prevent freezer burn and crystaling. Also I vacuum pack, even if using in a week or two. Then, as above, use in soups, stews, tortillas, sandwiches, or canapés. Example: for a canapé I put a bit of left over chicken with some chutney, roughly purée in your mini blender and serve on a cracker with a vodka martini - lemon twist (no olive).
If it's still on the bone strip it off and save the bones for stock (you can't have enough chicken bone). Seal the meat in freezer bags and label them with the date. Frozen meat, even cooked meat ought not to be held for more than 90 days for best flavor.
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Then, as above, use in soups, stews, tortillas, sandwiches, or canapés.
Example: for a canapé I put a bit of left over chicken with some chutney, roughly purée in your mini blender and serve on a cracker with a vodka martini - lemon twist (no olive).
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