muzzlet
Senior Cook
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.