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Freezing: Chicken and other poultry

 

Many chicken dishes lend themselves well to freezing. The one important thing to remember, however, is that you must never refreeze defrosted raw chicken. We've also included turkey, duck, goose, quail and guinea fowl in this section.

CHICKEN

A Short-cut Chicken Cacciatora
Complete the recipe, then leave to cool to room temperature. Freeze in a rigid container with lid (or see general freezing tips). Freeze for up to 3 months. Defrost overnight in the fridge and reheat at the original temperature for 30 minutes, until piping hot throughout. 

A Sort of Chicken Basque
Complete then recipe, then leave to cool to room temperature. Freeze in a rigid container with lid (or see general freezing tips). Freeze for up to 3 months. Defrost overnight in the fridge and reheat at the original temperature for 30 minutes, until piping hot throughout. 

Baked Thai Red Curry Chicken with Coriander Chutney
Not suitable for freezing. 

Chicken Baked with 30 Cloves of Garlic
Bake the chicken as per the recipe, and slice off the bone into servable slices or pieces. Allow to cool completely at room temperature then place in a rigid freezer container. Seal well and freeze for up to 3 months. Cool the garlic and juices separately and pack into a separate rigid freezer container. Seal well and freeze for up to 3 months. Defrost the chicken and juices overnight in the fridge. To reheat, place the chicken in an ovenproof container and spoon over the juices. Cover with foil and reheat at gas mark 4, 350°F, 180°C for 30-40 minutes until piping hot.

Chicken Basque
Complete the recipe, then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving. 

Chicken Breasts with Stem Ginger Sauce
Not suitable for freezing. 

Chicken Breasts with Wild Mushroom and Bacon Stuffing and Marsala Sauce
Make the wild mushroom and bacon stuffing and stuff the chicken breasts. Leave to cool at room temperature, then freeze in a rigid container with lid for up to 3 months. Defrost overnight in the fridge, then complete the recipe.

Chicken Cacciatora
Complete the recipe, then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving 

Chicken Chilli with Cheese
Make the recipe, omitting the grated mozzarella and coriander. Leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge, then complete the recipe.

Chicken Giblet Stock
Prepare as per the recipe and allow to cool completely at room temperature. Pour into rigid containers leaving a 2cm (¾ inch) headspace and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

Chicken in a Pot
Bake the chicken as per the recipe, and slice off the bone into servable slices or pieces. Allow to cool completely at room temperature and place in a rigid freezer container. Seal well and freeze for up to 3 months. Cool the sauce separately and pack into a separate rigid freezer container. Seal well and freeze for up to 3 months. Defrost the chicken and sauce overnight in the fridge. To reheat, place the chicken in an ovenproof container and spoon over the sauce. Cover with foil and reheat at gas mark 4, 350°F, 180°C for 30-40 minutes until piping hot.

Chicken Jambalaya
Not suitable for freezing. 

Chicken Liver Pâté with Cognac, with Sweet-and-Sour Red Onion Salad
Complete the recipe and chill completely, then cover, wrap well and freeze for up to 2 months. Defrost overnight in the fridge, and then serve with the salad. NB: Do not freeze the salad. 

Chicken Paprika
Complete the recipe, omitting the crème fraîche, and cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot and add crème fraîche before serving 

Chicken Puttanesca
Complete the recipe, without cooking the pasta, then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until thoroughly hot, adding a little more liquid if necessary to prevent drying out. Ensure it is piping hot before serving with pasta. 

Chicken Salad with Tarragon and Grapes
Not suitable for freezing.

Chicken Tonnato
Not suitable for freezing. 

Chicken Véronique
Not suitable for freezing. 

Chicken with Sherry Vinegar and Tarragon Sauce
Not suitable for freezing. 

Chicken with Whole Spices
Not suitable for freezing.

Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli
Not suitable for freezing.

Crunchy Pistachio-coated Drumsticks

Prepare the drumsticks so that they are ready for cooking, then wrap in foil and freeze for up to 3 months. To
cook, defrost overnight in the fridge and complete the recipe.

Curried Chicken Salad
Not suitable for freezing 

Fast-roast Chicken with Lemon and Tarragon
Roast the chicken as per the recipe and leave to cool at room temperature. Freeze the chicken and cooking juices, in a tightly sealed polythene bag, for up to 2 months. Defrost in the fridge overnight then reheat in the oven at gas mark 4, 350°F, 180°C, for 25-30 minutes, until piping hot 

Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils
Not suitable for freezing.

Grilled Lemon Chicken Kebabs
Assemble the kebabs and put them in a rigid container with the marinade. Defrost in the fridge overnight and cook according to the recipe. NB: Do not freeze the gremolata. 

Marinated Chicken Brochettes with Green Couscous
Not suitable for freezing.

Marinated Chicken in a Jar
Not suitable for freezing. 

Marinated Chicken Kebabs with Whole Spices
Not suitable for freezing.

Marinated Chicken Satay with Peanut Satay Sauce
Not suitable for freezing. 

Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa
Not suitable for freezing. 

Mexican Chicken Chilli with Yellow Tomato Salsa
Cook the chicken to the point where you are about to add the mozzarella, then freeze it in a rigid plastic container. Defrost in the fridge overnight before finishing the recipe. NB: Salsa not suitable for freezing.

Moroccan Baked Chicken with Chickpeas and Rice
Not suitable for freezing.

Oriental Chicken
Make the recipe, leave to cool at room temperature then, when completely cold, freeze in a rigid plastic container for up to 3 months. Defrost in the fridge overnight before reheating at gas mark 4, 350°F, 180°C for 20-30 minutes until piping hot. 

Oven-baked Chicken in Maple Barbecue Sauce
Make the recipe then cool at room temperature. When completely cold, freeze in a rigid plastic container for up to 3 months, leaving headspace for expansion. Defrost in the fridge overnight before reheating gently at gas mark 4, 350°F, 180°C for 20-30 minutes until piping hot. 

Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley
Not suitable for freezing. 

Roast Chicken with Red Onion, Thyme and Garlic
Not suitable for freezing. 

Spanish Chicken with Butter Beans, Chorizo and Tomatoes
Cook as per recipe, allow to cool and freeze in a sealed plastic container, leaving a small space for expansion. Defrost in the fridge overnight before reheating to piping hot.

Spiced Chicken
Cook as per recipe, up to the point where you add the crème fraîche. Allow to cool and freeze in a sealed plastic container. Defrost in the fridge overnight before reheating to piping hot. Complete the recipe.

Spiced Chicken Madras
Cook as per recipe, allow to cool and freeze in a sealed plastic container. Defrost in the fridge overnight before reheating to piping hot.

Stir-fried Chicken with Lime and Coconut
Not suitable for freezing.

Thai Creamed Coconut Chicken
For best results, do not freeze as chicken may dry out.

Thai Green Curry with Chicken
Freeze the finished curry in a rigid plastic container, leaving a small space for expansion. Defrost in the fridge overnight before reheating.

Traditional Roast Chicken with Apple, Sage and Onion Stuffing, Cranberry and Sage Sauce and Chicken-giblet Gravy
Freeze the stuffing in a plastic container or polythene bag, then defrost overnight before using. Freeze the sauce separately and defrost before use. The gravy can be frozen in a plastic container, allowing room for expansion, then reheated from frozen. NB: Do not freeze the stuffed and/or cooked chicken.

TURKEY

 Oriental Turkey Stir-fry with Broccoli, Cashew Nuts and Shiitake Mushrooms
Not suitable for freezing.

Roast Turkey with American Apricot Stuffing and Apricot Madeira Sauce
Make and freeze the stuffing in a sealed polythene bag or plastic containers. Defrost completely before using. NB: Stuffed and/or cooked turkey is not suitable for freezing.

Terrine of Turkey and Bacon with Walnuts
Can be frozen for up to 1 month. Once terrine is set, freeze wrapped in foil and polythene. Can be divided into individual portions when ‘chilled and not set’ before freezing completely. Defrost completely in the fridge overnight before serving.

Traditional Roast Turkey with Pork, Sage and Onion Stuffing
Freeze the stuffing in a plastic container or polythene bag, then defrost overnight before using. NB: Do not freeze the stuffed and/or cooked turkey.

Turkey Escalopes with Caramelised Apples and Cider Vinegar Sauce
Not suitable for freezing.

Turkey Feuilletés
Open-freeze the uncooked finished feuilletés until solid, then wrap in foil or clingfilm. Cook from frozen as per recipe, allowing an extra 10 minutes’ cooking time for defrosting.

Turkey Flan with Leeks and Cheese
Bake as per recipe and cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through. 

Turkey Giblet Stock
Freeze in a sealed container, leaving a small space for expansion. Defrost and reheat, or simply reheat from frozen.

Turkey Saltimbocca
For best results, do not freeze.

Turkey Soup
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat from frozen, or defrost in the fridge overnight.

Turkey with a Hint of Thai
Not suitable for freezing.

DUCK

Crisp Roast Duck with a Confit of Rhubarb and Ginger
Not suitable for freezing.

Crisp Roast Duck with a Confit of Sour Cherries
The roast duck is not suitable for freezing. Prepare and cook the confit and leave to cool, then freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen, for up to 3 months. Defrost the confit in the fridge overnight and serve reheated or at room temperature. 

Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and Prunes
Not suitable for freezing. 

Rillettes of Duck with Confit of Cranberries
Freeze the rillettes in its terrine dish. Wrap completely in polythene. Defrost in the fridge overnight before serving. Freeze the confit in a sealed polythene bag or plastic container. 

Roast Seville Orange-glazed Duck with Port Wine Sauce
Not suitable for freezing.

GOOSE

Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing
Freeze the two stuffings separately in sealed polythene bags or plastic containers. Defrost completely before using. NB: Stuffed and cooked goose is not suitable for freezing.

Roast Stuffed Goose with Prunes in Armagnac
Make the apple and forcemeat stuffings and freeze separately in sealed polythene bags or plastic containers. Defrost completely before using. NB: Stuffed and cooked goose is not suitable for freezing. Not necessary to freeze prunes.

QUAIL

Roast Quail Wrapped in Pancetta and Vine Leaves with Grape Confit
Make and freeze the confit in a sealed polythene bag or plastic container. Prepare the quail and freeze raw, completely sealed in polythene. Defrost in the fridge overnight before cooking.

GUINEA FOWL

Guinea Fowl au Vin 
Follow the recipe until the end of the guinea fowl’s 45-60min cooking time. Cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until the guinea fowl is piping hot, adding a little more liquid if necessary. Transfer everything, except for the liquid, to a warm serving dish and keep warm. Pour the liquid into a frying pan and complete the sauce as per the recipe.

Guinea Fowl Baked with Thirty Cloves of Garlic
Follow the recipe until the end of the guinea fowl’s 60min cooking time. Cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with its lid. Bake at gas mark 4, 350°F, 180°C for 30 minutes, adding a little more liquid if necessary. Turn the oven up to gas mark 6, 400°F, 200°C, then remove the lid and cook for a further 10 minutes to crisp the skin. Ensure that the guinea fowl is piping hot before serving, as per the recipe

 

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