freezing chicken dishes

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freezing chicken dishes

I have tried freezing a dish my mother taught me. It is chicken breast with homemade sage and onion stuffing accompanied by a pea and ham broth. When i have cooked it the chicken is a little dry.
For the dish i seal the stuffed chicken then place in the oven for 10 minutes then leave it to cool. I then place it in a aluminium takeaway tray and fill it up with pre-prepared homemade pea and ham broth, lid it and freeze it. When i want it i defrost it overnight and place in a hot oven for 30 mins to ensure it has heated through.
My question is would i get away with just sealing it and not putting it in the oven for the initial 10 minutes before freezing with the broth, or does it need to be cooked through before freezing?

Lindsey, Food Editor

Freezing Chicken Dishes

Hello macalita,

I think that your recipe, exactly as you make it now, may be less dry if you tried reheating it for less than 30 minutes.

But in answer to your question, you can freeze chicken that has been browned but is still raw providing you. Cool the chicken before it goes into the cold broth and freeze it immediately. Then thoroughly defrost it as you do in the fridge and make sure it is cooked all the way through. I think the 30 minutes will still be enough.

Best wishes


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