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Whole chicken newbie - what to do besides roasting? Freezing tips appreciated!


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Whole chicken newbie - what to do besides roasting? Freezing tips appreciated!

looz | Feb 8, 2012 08:12 PM

I never buy whole chickens. When I buy chicken, I usually wait until club packs of boneless, skinless chicken breasts go on sale, then stock up and freeze them whole or cut into cubes and divided into portions for future recipes. I'm not against dark meat, I just never seem to buy it unless I'm buying an already-cooked rotisserie chicken from the grocery store.

We're trying to be healthier, and so today I was looking at the grain-fed chicken rather than the regular stuff. (Unfortunately not on sale.) it's dramatically more expensive, but in addition to that, for only a couple of dollars more than four boneless, skinless breasts, I could buy two chickens! So that's what I did! Only now I'm stuck not knowing what to do with them.

My first thought was to roast one for dinner tomorrow and freeze the other. I was going to cut all the meat off the bones and freeze it in portions the way I usually do, but it seems like a lot of work. And two thighs doesn't seem like a good portion of meat the way two breasts does. And two wings? What do I do with those?

Buying the whole chickens seems to make the most economic sense if we're going to keep eating the better chicken, so I'd like to figure out the best way to cook and store whole chickens!

In particular:

- How do I store/freeze them for quick later use?

- What recipes do you recommend for all the parts I'm not as familiar with? (I.e. Everything that's not breast.)

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