Question on freezing chicken

Kse450 · Nov 9, 2019

Hi there,

I've been signed up to smoke some chicken for a local church meal this Thursday. I was initially going to take off work on Thursday to do so and cook it all in the afternoon, but I find myself with some extra free time this weekend, so I thought about cooking today and freezing until Thursday.

Anyone with experience in how it turns out?

patrickd26 · Nov 9, 2019

You can safely do that. I would cook and shred. Re-season to your liking and put in vacuum bags. Add some leftover juice, or some broth. Not a lot! Vacuum seal and freeze. To reheat, thaw about 8-10 hours before in the fridge. I use an Anova set at 150 degrees for about 30-45 minutes. Otherwise, you can simmer (not boil) and probably get the same result. I’m convinced that it tastes better this way, too.

IamMadMan · Nov 9, 2019

^ +1 I agree.....

Don't boil the bags, it will further cook the chicken making it dry. Just heat to a safe serving temperature.

Kse450 · Nov 9, 2019

Awesome! Thanks guys. What temp should I take it to in order to pull easy/shred?

sudsandswine · Nov 9, 2019

I do dark meat 185*ish or maybe slightly higher and it’s easy to pull.

rwalters · Nov 9, 2019

Totally agree with above comments. And 185-190° is the magic number for me as well when it comes to dark meat.

patrickd26 · Nov 9, 2019

sudsandswine said:
I do dark meat 185*ish or maybe slightly higher and it’s easy to pull.

I agree. Also, if you're going to mix in breast meat, you can add it later in the cook and pull it at 165.

Question on freezing chicken

Kse450

Found some matches.

patrickd26

Full Fledged Farker

IamMadMan

somebody shut me the fark up.

Kse450

Found some matches.

sudsandswine

Quintessential Chatty Farker

rwalters

Quintessential Chatty Farker

patrickd26

Full Fledged Farker

Similar threads