Originally Posted by gtr
I've never frozen cooked chix and thawed/reheated for later - does that work pretty well? That'd be pretty dang handy to have around.
I will pull the meat off of all 6 of these, portion and vacuum seal and freeze just like I do PP. I like to add just a little AJ and more seasoning to the meat (I do this to PP too) after pulling it before I bag it, which helps when reheating. We use pulled chicken for all sort of stuff (enchiladas, tacos, nachos, chicken salad, etc) and having it readily available, portioned in the freezer is TOO handy. Reheat the same as we do PP.....drop it in boiling water.
I've also done whole birds and then carved them and vacuum sealed and frozen them that way too. I try and flatten them out so that they reheat evenly. Good stuff.