Replying to Avatar Tally-wa

I've never frozen it, but rotisserie chicken leftovers makes the best chicken salad sandwich .

The rest of the chicken ripped up, mayo, a little squirt of mustard, finely chopped spinach, diced onion, dash of salt, some pepper, and I'm a bit liberal with my paprika.

Maybe use leftover roast in a stew? But the same week as you made it fresh, only refrigerated, not frozen?
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Flick 🇬🇧 2y ago

I suspect it’s the higher fat content, as I’m a breast girl.

I’ve today poached some breasts, will see how I get on with that meat once frozen.

(The question of how I will generate chicken stock without carcasses is one for a later date.)

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