Mr Libido Incognito wrote:
> jmcquown wrote on 01 Sep 2005 in rec.food.cooking
>
>> I know how to cook them. But stupidly, I bought a family pack (24
>> thighs) and didn't separate them before I stuck the package in the
>> freezer last month. If I plan to grill chicken thighs for Labor Day
>> (not yet determined by law), I'll have to thaw 24 of these suckers,
>> or at least partially thaw them so I can separate out about 12 of
>> them. My grill is a regular Webber kettle and wouldn't hold more
>> than 12 thighs. As it is, I'll have to re-freeze some of the
>> *cooked* thighs which is fine because I'll have good leftovers.
>>
>> Anyway, can I safely half-defrost and then shove the rest in freezer
>> bags and put them back in the freezer? Or should I plan to grill
>> half and make chicken stew or cacciatore or whatever within the next
>> day or so with the remaining 12 thighs?
>>
>> Jill <--kicking herself for not separating the package before
>> freezing it.
>
> I'd go the make various meals route. Say some grilled chicken Thighs,
> some poached (for chicken salads or sandwiches,) some breaded and pan
> fried etc.
>
> These meals could be pre-packaged and frozen...chicken is a terrible
> risk and terrible to waste as well.

I agree with you, Alan. I'm worried about it otherwise I wouldn't have
posted about it. If I decide to defrost the chicken thighs I'll grill some,
make stew out of some, etc. until they are properly used up. Quickly.

One thing I like to do is a recipe in the slow cooker using a teriyaki glaze
after I've broiled or grilled the chicken thighs to get rid of most of the
fat. Onion, garlic, teriyaki glaze with a little brown sugar, sliced ginger
root, etc. Slow cook it for 6 hours or so. Serve with rice.

Jill <--still kicking herself for not separating the package before freezing