Can I freeze chicken thighs when done?

acegg77

I bought a dozen skin-on thighs. I marinate them in a special recipe overnight and cook in the morning, raised direct at 350 to 400.

We can't eat a dozen of these things and so I thought I'd cook the whole batch in one big cook and then freeze half of them (after they cool.)

Is that OK? How do you guys feel about freezing cooked chicken? I would think it would be safe. I would wrap in plastic and then in foil? I won't keep them more than a week or two before eating.

OK to freeze? 

Also, is it really necessary to flip the thighs. I never have and they have always come out good. 

Thanks for the help. I can always rely on this group for good cooking info.

MrCookingNurse

Of course. Just some degree of flavor and juice will be sacrificed. And I wouldn't do it for long term. What we do monthky is buy the large packs of chicken breast at SAMs. I cook them all just with salt and pepper then cube them and food
saver them. Then my wife can pull a bag out and make a casserole or something instead of canned chicken. 

SGH

MrCookingNurse said:

Of course. Just some degree of flavor and juice will be sacrificed. And I wouldn't do it for long term. 

Well said and to the point. Also my thoughts exactly. 

jaydub58

Personally, I've never tried that, but you make it sound mighty good.
Better try it.