Whether you’re cooking in batches or have leftovers, any chicken that is not going to be eaten immediately can be packed away in the freezer, ready for a later meal.
Generally the best way to freeze chicken – whether it’s breast, thigh, whole, is to shred the flesh into pieces.
Shredding the chicken allows it to thaw more quickly. Freeze the chicken in one cup portions in a zip lock freezer bag or airtight container and label the package with the date and any spices or flavours that the chicken was cooked in.
These single servings are perfect for weeknight meals. You can add the frozen chicken straight into a quick soup, pasta sauce or even a stir-fry.
Also, if you’re cooking a frittata or salad, it’s best to thaw the chicken first.
Easy chicken recipes to try
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