Topic: Opinion on freezing pre cooked chicken

[Edwin Catflap]

Guys

Do any of you freeze pre cooked chicken for use later?

Ed

[Secret Santa]

I do as I always make more than I could use before it would go off. Is there any reason you think we shouldn't?

[Edwin Catflap]

Cheers SS

Not really just double checking, what about defrosting - pre cooking then re freezing etc? I am having a party for about 30 and will need to prep some days in advance.

Cheers

Ed

[Secret Santa]

what about defrosting - pre cooking then re freezing etc?

Do you mean defrost the chicken, cook a curry with it and then freeze the curry again? I do it all the time and I'm not dead yet.

Worse would be making a curry, then letting it go cold and sit at room temp and then heat it up again and I've done that too with BIR takaways left overnight and eaten for breakfast. Perhaps I'm just lucky!  ;D

[martinvic]

Think they say you can freeze twice from raw.
Raw-Freeze-defrost-cook-freeze-defrost-eat.

[Gav Iscon]

I usually freeze my pre cooks in base gravy. One good portion of meat to one portion of gravy. Defrost the base before use and just fish out the meat before cooking the curry, adding when required.

[Secret Santa]

Think they say you can freeze twice from raw.
Raw-Freeze-defrost-cook-freeze-defrost-eat.

It's a wonder there's not more food poisoning really when you consider the BIR method. They precook the meat and then have it lying around for hours at room temperature. It then gets cooked up in a curry and many people will leave leftovers sitting around for a while until they refrigerate it (if they bother at all). It then gets reheated again when it's next eaten.

I suppose as long as the reheats are done properly then it's ok but I bet it's failure to reheat properly that is the cause of most food poisoning.

[martinvic]

I believe rice is the main culprit for that.

[Gav Iscon]

I believe rice is the main culprit for that.

So everybody says but I don't know anyone who's been bad with it (yet).

[Tommy Timebomb]

I sometimes use the c2g method of tenderizing in yogurt and precook but I've always wondered whether I'm undoing the tenderizing once frozen and defrosted?