Freezing chicken in sauce

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

muzzlet

Senior Cook
Joined
Apr 9, 2007
Messages
118
Location
Cleveland, OH
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.
 
Could you cut the recipe in half?

If you aren't interested in that, I'd only freeze the marinade also.
 
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.
 
Back
Top Bottom