saving a souce/broth (?)
 

Hi there,

newbie cook here, and I have a question and hoping someone here could
help.

I prepared a chicken in wine dish (similar to coq au vin) and really
like the result. There was a a lot of sauce remaining in the pot, which
I'd like to keep and find another use.

Can I freeze this? I do this with stock, so seems like it should be
okay, but thought I better ask.

fyi, ingredients consist of wine (reduced so should be little alcohol
content), homemande beef stock. Of course, the chicken was cooked in
this (with onion and garlic).

tia,
mark-s.

saving a souce/broth (?)
 

"Mark-S." > wrote in message
...
> Hi there,
>
> newbie cook here, and I have a question and hoping someone here could
> help.
>
> I prepared a chicken in wine dish (similar to coq au vin) and really
> like the result. There was a a lot of sauce remaining in the pot, which
> I'd like to keep and find another use.
>
> Can I freeze this? I do this with stock, so seems like it should be
> okay, but thought I better ask.
>
> fyi, ingredients consist of wine (reduced so should be little alcohol
> content), homemande beef stock. Of course, the chicken was cooked in
> this (with onion and garlic).
>
> tia,
> mark-s.

You can freeze it. I've done same with similar sauces with no penalty.

Jack Cryo