Question on freezing chicken

Kse450 · 11-09-2019, 08:24 AM

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 · 11-09-2019, 08:37 AM

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 · 11-09-2019, 09:32 AM

^ +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 · 11-09-2019, 09:42 AM

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

sudsandswine · 11-09-2019, 10:02 AM

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

rwalters · 11-09-2019, 11:25 AM

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

patrickd26 · 11-09-2019, 04:19 PM

Quote:

Originally Posted by sudsandswine

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.

11-09-2019, 08:24 AM	#1
Kse450 Found some matches. Join Date: 11-30-18 Location: Port Trevorton Name/Nickname : Benjamin	Question on freezing chicken 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?

11-09-2019, 10:02 AM	#5
sudsandswine Babbling Farker Join Date: 06-23-12 Location: Kansas City	I do dark meat 185*ish or maybe slightly higher and it’s easy to pull. __________________ Mak 2 Star \| Primo XL kamado \| Red Weber Limited Edition kettle \| Weber Ranch kettle \| Clonesaker PDS Check me out on Instagram @sudsandswine \| Join us in a Brethren Throwdown

11-09-2019, 11:25 AM	#6
rwalters Babbling Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	Totally agree with above comments. And 185-190° is the magic number for me as well when it comes to dark meat. __________________ MAK 2 Star -- Otto Wilde -- Camp Chef FTG 900

11-09-2019, 08:37 AM	#2
patrickd26 Full Fledged Farker Join Date: 08-01-17 Location: Fremont, NE	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.

11-09-2019, 09:32 AM	#3
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	^ +1 I agree..... Don't boil the bags, it will further cook the chicken making it dry. Just heat to a safe serving temperature.

11-09-2019, 09:42 AM	#4
Kse450 Found some matches. Join Date: 11-30-18 Location: Port Trevorton Name/Nickname : Benjamin	Awesome! Thanks guys. What temp should I take it to in order to pull easy/shred?