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Old 04-09-2007, 01:36 PM   #1
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Freezing chicken in sauce

I have a very simple recipe consisting of a sauce made from Russian dressing, dry onion soup mix and apricot preserves. Mix it up, pour over chicken and bake. Simple, eh? However, it makes enough sauce to cover 3 pounds of chicken, way too much for just hubby and me. Would like to freeze some, but wondering if I should pour the sauce over the raw chicken, bake it and then portion into freezer containers OR sauce the chicken, freeze it raw, then cook after thawing. What do you think? Thanks for your help.

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Old 04-09-2007, 01:40 PM   #2
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I would freeze the sauce separate in freeze bags, laying flat in the freezer, makes it easier to unthaw this way.
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Old 04-09-2007, 01:59 PM   #3
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Could you cut the recipe in half?

If you aren't interested in that, I'd only freeze the marinade also.
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Old 04-09-2007, 02:11 PM   #4
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Why not make less of the marinade?
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Old 04-10-2007, 11:24 AM   #5
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My advice is do not pour cooked marinade onto uncooked chicken. Cook the chicken first.
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Old 04-10-2007, 01:02 PM   #6
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I wouldn't mix the raw with the cooked either.
I agree with the others, make less sauce.
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Old 04-10-2007, 02:06 PM   #7
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I am assuming that you are using one 16 oz bottle of Russian dressing, one 1.25 oz package of dry onion soup mix and one 16 oz jar of apricot preserves.

To make 1/3 the amount of sauce use 3/4 cup Russian dressing, 1 tbsp of the dry onion soup mix and 3/4 cup apricot preserves.

Thanks for sharing your sauce recipe. Do you use all the pieces of the chicken or just the breast and thighs? Do you bake uncovered? I am guessing 325F or about 30-45 minutes.
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