New to Food Prep- Stocks and Chicken I’ve been a…
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New to Food Prep- Stocks and Chicken
I’ve been a vegetarian for three years now, but I make exceptions for when my husband and I are sick. I’ll buy a cooked rotisserie chicken from Costco or Whole Foods and make a soup/stock with it to freeze for future use. I also freeze the leftover meat to add to soups when we are feeling ill to help get our protein goals and other nutrients.
This week I have become unexpectedly sick and decided to use that rotisserie frozen chicken to make soup AND more stock (with added vegetable broth and other random veggies for richness) to then freeze again for this continued week when needed.
However, is this a safe process? Or should I only be freezing cooked chicken a certain amount of times? In this particular case, the chicken has been cooked 3x and frozen 2x (purchased cooked already). I already made a stock the first time it was purchased (long gone now- quite delish), and this would be the second stock from the same chicken.
#home
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I’ve been a vegetarian for three years now, but I make exceptions for when my husband and I are sick. I’ll buy a cooked rotisserie chicken from Costco or Whole Foods and make a soup/stock with it to freeze for future use. I also freeze the leftover meat to add to soups when we are feeling ill to help get our protein goals and other nutrients.
This week I have become unexpectedly sick and decided to use that rotisserie frozen chicken to make soup AND more stock (with added vegetable broth and other random veggies for richness) to then freeze again for this continued week when needed.
However, is this a safe process? Or should I only be freezing cooked chicken a certain amount of times? In this particular case, the chicken has been cooked 3x and frozen 2x (purchased cooked already). I already made a stock the first time it was purchased (long gone now- quite delish), and this would be the second stock from the same chicken.
#home
source
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