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RedDeerGuy1's avatar

What should I know when buying and freezing multiple rotisserie chickens?

Asked by RedDeerGuy1 (24176points) November 27th, 2021

I have lots of room in main and auxiliary mini freezers.

I would like to know how long that they can store in their original container in the freezer?
Or should I carve them up into segments and then freeze?
What packaging should I use to store them; or can they store in the plastic dome that they come in?

I live alone and I wonder how many a week can I eat before getting sick of them?

I prefer dark meat. Would it be better to buy whole rotisserie chickens or chicken wings and quarters?
All meat is getting pricey from inflation.
What are some alternatives from buying meat?
I don’t like sirloin, and I can eat fish.

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12 Answers

RedDeerGuy1's avatar

One rotisserie chicken costs $10 or 2, for $16.
One club pack of 5 chicken quarters costs $10—$20.
A club pack of chicken wings is $20 for 30 segments.
Also one can buy day old cooked chicken quarters for $2–4 each

Prices on segments vary. Rotisserie chicken prices stay the same over time.

Response moderated (Writing Standards)
elbanditoroso's avatar

Don’t freeze in the plastic container. It wastes space and there is too much air frozen which isn’t good either. You are better off putting them in zip lock bags.

I wonder how much you actually save in $$ by freezing them. Probably some amount, but do they taste as good the second time around? I have doubts.

snowberry's avatar

Don’t buy unless you are sure you have the space in your freezer,

Jeruba's avatar

Why not try it with just one first, following the suggestions above, and see how it goes?

There’s also some good advice here, including cutting the whole chicken up before freezing it.

Tropical_Willie's avatar

Freeze in bags with all air eliminated and one meal per bag.

Patty_Melt's avatar

Freezing in bags is my suggestion too. If your rotisserie birds come in the same packaging as ours down here, they can be reheated in them. (Plastic has come a long way) put the bird in a zipper freezer bag. Wash the containers. The bottom parts will stack together. The lids will stack together. That way you can dump the bird back in the container to heat it. I would use the thaw option on a microwave, since you don’t want to use too high a temp with those containers.
An alternative would be to wrap it in foil and heat in regular oven placed in a baking pan. You would want the foil to keep it from drying out.

smudges's avatar

You also got some good answers here:

Can one stock up on rotisserie chickens?

I don’t know how to link it but you should find it in your profile, date: September 2nd, 2017

Jeruba's avatar

Psst, @smudges, I linked to it three posts above yours.

smudges's avatar

@Jeruba lol Obviously I didn’t follow the link. Thanks!!

RedDeerGuy1's avatar

@all Update I tried the day old rotisserie chicken that was refrigerated, and left in the container overnight. Was ok. Not perfect enough to do again. Will not order bulk cooked chicken. Just was an experiment. Rotisserie chicken doesn’t keep overnight in the fridge. Also microwaving is a bad way to reheat.
I will only buy rotisserie chickens that I intend to eat in the same day. From now on.

Thanks for following my experiment.

RedDeerGuy1's avatar

@all Update I found that chicken wings and chicken quarters freeze well. I bought $250 worth of bulk chicken wings and quarters that I rationed out into freezer bags, and placed in the freezer . They are $11.50 a KG instead of $15 a KG from a grocery store.

For frozen chicken wings:

Pre-Heat oven to 350F for 11 minutes.
Place frozen, slightly salted and peppered to taste, chicken wings on parchment paper and place on cookie sheet and place in over for 16 minutes.
Separate the frozen chicken wings into individual pieces with oven mitts.
Cook in oven for 30 minutes then add BBQ sauce. ( For me I use Kraft normal BBQ sauce).
Cook for an additional 30 minutes.
let cool for 5 minutes.

Enjoy with lots of paper towels. If you did it right you will have no dishes to clean.

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