Wednesday, January 21, 2009


If you're like us, we eat chicken a few times a week, and for a lot of recipes it needs to be chopped. Instead of defrosting, cutting up, and cooking the pieces each time you make a recipe with chicken, just cook a bunch up at a time, chop, and freeze it. A good idea is to freeze it in cups, in small Ziploc baggies.

If you buy the chicken that is already defrosted (you know how you can also buy the frozen chicken breasts? Not those), separate them into individual breasts and freeze them. Then you don't have to deal with them all clumping and freezing together, and they'll defrost easier.