Freezing Cooked Chicken & Thawing & Reheating It - Advice Please.
Replies: 8 - Last Post: Feb 26, 2009 4:54 PM Last Post By: Captain_Courage...
Feb 26, 2009 10:16 AM
Freezing Cooked Chicken & Thawing & Reheating It - Advice Please.Is it safe to freeze cooked chicken, defrost it and then reheat it? Recently, I cooked a chicken casserole and because I had thought there were going to be a certain number of people, I realised there wasn't enough. So, I bought half a dozen more chicken drumsticks and made two chook casseroles.
As it turned out, some people decided to come later and so one of the casseroles was not needed. So, I put it in the freezer. Now, I thought I'd defrost it tomorrow (it's going to be 38º and I have to take my car to be serviced) and reheat it for tea tomorrow night.
The problem is, I opened my big mouth and told Junior (he's 18 btw and therefore knows everything ) and he adamantly refuses to eat it saying it's dangerous and everybody knows that. Fact, he said, "It's dangerous and you know it is." Funny that, how he knows what I (am supposed to) know! Anyway, I told him he was wrong, and I thought it was quite safe to defrost it and eat it, especially as the chicken involved (6 drumsticks) was purchased only a half hour before I cooked it. I mean to say, it's not as though I bought the chook pieces, froze them defrosted them, cooked them and then froze them again once cooked.
I did tell him that there were people on this branch who said (at least I think someone or ones had said it) that it was safe to do this. That is cook it freeze it thaw it and reheat it.
So is it alright to do this? I really abhor throwing good food out and wasting it. I just don't like to see food go to waste.
Feb 26, 2009 11:22 AM
1Of course you can cook food, thaw it & reheat it. Making two casseroles and freezing one for later use is a time honored bit of practicality (or frugality, however you want to look at it,)
The only problem would be if you left the casserole out at room temperature for hours before freezing it, so that the evil beasts of the air could start colonizing it before it was frozen. Even then, if you reheat it to boiling, ti's highly unlikely to be a problem. It's also a bad idea to freeze, thaw and refreeze without heating.
Here's an Australian source of info:
Useful reminders about preparing and freezing cooked meat dishes
Or, from the University of Illinois (scroll past the recipe names) Freezing Cooked and Prepared Foods
Edited by: Clarence Birdeye
Feb 26, 2009 12:29 PM
Feb 26, 2009 12:38 PM
3I just had a very nice lunch of chicken breast and bread stuffing that I cooked earlier this month, then froze. I took it out of the freezer last night and put it in the refrigerator, then put it in the microwave at lunchtime and set it on "defrost." (My microwave oven has a "defrost setting"; you enter the approximate weight, then hit the "start" button.)
Once it was defrosted, I felt it; warm to the touch, and soft. I set the heat level to the middle setting (5, where 10 is high) and heated it through for a minute and a half. It came out piping hot and delicious.
Because I live alone, I very often cook portions that would serve more than one person, then freeze the excess. What I do in the case of things like casseroles or stews is to place my own serving on a plate, then immediately put the rest in the refrigerator in the cooking container (casserole dish, pot, or whatever). Some time later, I will take the refrigerated leftovers and transfer them to one or more plastic freezer bags. That allows me to flatten the contents so that they will freeze relatively quickly (and thawing will be relatively quick, as well). I've done it for years, and I've never had a problem.
The danger comes from leaving things at room temperature, as nutrax points out.
Edited by: NorthAmerican to correct his rare spelling errors.
Feb 26, 2009 1:03 PM
4Lord yes. Right now, my freezer has braised ham, frozen in the braising juice, leftover meatloaf in gravy, and a ton of 2-serving containers of Bolognese sauce (the real stuff that cooks for hours. I made a vat last weekend.) There's also both turkey and beef stock in small containers. I forgot; there's also cooked Christmas turkey frozen in stock. Needs to be used soon.
One caveat about casseroles. Potatoes often don't freeze well.
Feb 26, 2009 2:20 PM
Feb 26, 2009 3:23 PM
6Thank you for the replies. The thing I know I can freeze cooked chicken and then defrost it and reheat, but the thing is Junior doesn't agree. The links you gave are really good Nutrax, they don't however mention 'chicken' just meat. So as sure as eggs is eggs, that son of mine is going to say "It says meat it doesn't say chicken."
I can't find a link about chicken except forums where chicken is discussed, but something like the links Nutrax gave would probably work - because they look more "official", if you know what I mean.
Tony , when I was working in the PS years ago I used to make casseroles and freeze them every week. Nobody died.
Feb 26, 2009 3:55 PM
7Will this link from the US Dept of Agriculture satisfy?
Feb 26, 2009 4:54 PM
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