Chook Me!

What is the best way to thaw cooked chicken?

I've been freezing leftover chicken, thawing it and using it in different recipes. I usually thaw it on a metal thawing tray, and then heat it by cooking it in chicken broth. It doesn't always work out well, because sometimes the chicken is still tough. Are there any tried and true ways to deal thaw and warm up chicken that's already been cooked?

Public Comments

1. If adding to a broth I don't thaw the chicken first as adding it to hot broth will do the trick and saves time. If using it in another dish such as chicken salad I thaw it in the fridge overnight or for several hours. If your chicken is drying out in the freezer, another words if it is moist when your place it in the baggie for freezing and then is dry when thawed, you may need to buy better bags or wrap it in cling wrap or foil before putting it in a baggie. This will help with toughness as well. Never microwave thaw it as it will become like rubber, nasty.