Can I freeze chicken fricassee?

Answer 1

Of course. You may want to place individual portions in sealable plastic bags. That way you do not have a large solid piece of rock hard food to thaw out. Enjoy.

Answer 2

I freeze leftovers all the time to microwave for later. Either place it in a Tupperware and place a piece of plastic over the chicken prior to putting the lid on to prevent freezer burn or you can get these freezer bags that you can boil in water.

Answer 3

Instead of rice, serve the chicken fricasee over creamed spinach. Chicken Fricassee (Serves 6) Recipe was adapted by David Simmons from a chicken fricassee recipe attributed to Mamman, which was included in a recipe box collection sold in the 1960’s at Asphodel Plantation in Louisiana. 4 chicken thighs 4 chicken drumsticks 2 chicken breast halves Salt, black pepper to season chicken ½ to ¾ cup olive oil ½ cup all-purpose flour 3 cups chopped onions 5 cloves garlic, finely minced ¾ cup chopped celery, also include celery leaves if possible 4 to 5 cups water 1 tsp. dried thyme leaves, crumbled 1/8 tsp. red pepper (optional) 1 tsp. salt ½ cup red wine 1½ bunches green onions, chopped, including tops, reserve 1 tbl. chopped green onion tops for garnish ½ cup plus 2 Tbsp. chopped fresh parsley, divided Cooked brown or white rice 1. Liberally salt and pepper chicken pieces. 2. Heat olive oil on medium high in a large Dutch oven-type pot or two heavy skillets if you don't have one large pot. It's important when browning the chicken not to crowd the pieces. You have to have lots of room for the chicken to sear and brown on all sides and not steam cook in this step. Go for a dark golden brown crust on the skin. 3. Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux. 4. Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water. Add seasonings, the thyme, red pepper and salt. Stir everything until gravy is starting to thicken. Reduce heat to low and stir in red wine. (You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don't have to keep watch while it cooks down.) 5. Simmer, covered, for about 2 ½ hours. Check occasionally to make sure the gravy is developing. Add more liquid if needed, but it shouldn't be necessary. 6. Stir in almost all of the green onions and ½ cup of the chopped parsley and simmer covered for an additional 30 minutes. 7. Check for seasoning. Serve over cooked rice. Garnish each serving with a sprinkle of chopped green onion and chopped parsley.

Answer 4

yes, but not for more than three months, and never re-freeze. i usually use mason jars for this kind of thing, fill them up, cap em, and then write the date on the lid. you can re-heat the dish easily by placing the jar in a pot of boiling water until all contents are warm.

Answer 5

Yes,put in individual size packs and presto TV dinner.

Answer 6

Yes.

If it's been thickened w/ flour, prepare for a bit of lumpiness upon thawing. But it wil taste fine.

Answer 7

yes you can, individually pack to reheat once. and for only 3 weeks. it will start to take like the freezer.

Answer 8

yes if it is porperly cooled first but you can only freeze it once

Answer 9

sure but make sure it is cold enough to go intot he freezer