We have a favorite recipe for Lemon Artichoke Chicken. Chicken is sauteed. Then a 'sauce' is made from the dripping w/ lemon juice, zest, sherry and whole cream....then baked in the oven for 30 min. Does anyone know if I can prepare this dish up to the point of baking and place it in the freezer? Not sure if the cream will have 'issues'? Tx-in-advance!
2006-11-06 05:31:02 · 8 answers · asked by l2brennan 2 in Food & Drink ➔ Cooking & Recipes
freezing cream is not an issue it can be done it the reheating that can cause you the problem as it may have a tendancy to break down as for the time factor to prepare the sauce i found cream type sauces are better prepared and used immediately and they hold there consistency better ...i have done cream soups in the freezer but i perfer not to and they break down and you have to fix them with a roux and it change the recipe.....i would just make the fresh...the water will seperate from the cream if you could heat it and whip it it could be ok but with it on the chicken it probably will seperate...try freezing the sauce seperate and then add to chicken after reheating and mixing good on stove...
2006-11-06 05:43:20 · answer #1 · answered by d957jazz retired chef 5 · 0⤊ 0⤋
My experience is that cream based dishes will 'lose' something when freezing them and then baking. The cream will tend to separate and or become somewhat watery. Easy to fix, but you need to know that up front. Perhaps I'm a very fussy cook, but as long as I know what to expect, I can deal with things. Happy freezing! btw- sounds like a good recipe. Want to share?
2006-11-06 05:42:37 · answer #2 · answered by Nisey 5 · 0⤊ 0⤋
It should be fine. Freeze first and then bake, not after. If you thaw it the cream may have a different consistency... but once you bake it, it'll turn out fine. Sounds yummy!!
2006-11-06 05:39:43 · answer #3 · answered by cartmansmom 4 · 0⤊ 0⤋
Yes you can. Cream is not an issue when freezing. I do it all the time and I work for the Health Department if that's any consulation.
2006-11-06 05:34:26 · answer #4 · answered by cowgirl 2 · 0⤊ 0⤋
try a white sauce: soften some butter in a pan, upload some flour and stir continuously, keeping it over the warmth for no less than 2 minutes. The butter and flour ought to weight with reference to the comparable quantity (eg, 50g butter and 50g flour) do no longer enable it bypass brown. steadily upload milk, stirring plenty until the sauce is slightly thinner than what you decide directly to wind up with. The sauce will thicken as you cook dinner it, yet you are able to consistently upload extra milk if it gets too thick. upload salt and pepper to style. i admire including grated cheese and ham, or maybe some rooster and Sir Francis Bacon. you are able to upload fried onions, mushrooms and Sir Francis Bacon for a carbonara. in case you decide on something decadent you are able to upload 0.5 cream 0.5 milk.
2016-12-10 03:40:06 · answer #5 · answered by ? 4 · 0⤊ 0⤋
Try a stable thickening agent, arrowroot, or roux, to keep the cream from separating if you must freeze it but your recipe seems to lend itself to fresh preparation.
2006-11-06 05:37:43 · answer #6 · answered by naturbnklr 1 · 0⤊ 0⤋
Yes, you can!
How about emailing me that recipefor Lemon Artichoke Chicken?! It sounds DELISH!!!
2006-11-06 05:59:04 · answer #7 · answered by Sugar Pie 7 · 0⤊ 0⤋
I would put the chicken in a time machine and send it to the time you want to bake it.
2006-11-06 05:33:52 · answer #8 · answered by yanceyholmes 2 · 0⤊ 1⤋