I'm cooking chicken salad for over 100 people this weekend for a wedding. We've estimated that, with the other food being served, we'll need somewhere around 40 lbs. of chicken (bone-in) to suit our needs. We've purchased a wholesale box of 60 lbs. from our butcher, who is kindly storing and thawing it for us. My question is how to deal with the other 20 pounds? We don't want to re-freeze it. I have a Food Saver - cook, seal and freeze? Cook, shred, seal, and freeze? Any advice?