Having just SV’d some chicken breasts, and loving the way they turned out, I was thinking I’d do a bunch of them, and save them for later.
I’m thinking I’d do 6-8 boneless chicken breasts in separate vacuum sealed bags.
I thought I might then freeze them for use later on, defrosting one or two at a time in the fridge for a couple days, until I’m ready to use them.
- Is there anything wrong with my thinking on freezing them after having been cooked?
- If not, should I freeze them in the same vacuum sealed bags they were cooking in, thereby keeping all the juices with them, or should I drain them, dry them, and reseal in vac bags? (I’m kind of thinking those juice would be a PITA to deal with after they’ve frozen and thawed). Not sure if I’d use the breasts cold or reheat after thawing.
- Is the freezing going to defeat the purpose of having SV’d the breasts? (IE: no longer tender and moist?)