BatchJoy
Shopping list

Cooking and freezing

Cooking with chicken

Updated

There are more chicken recipes on the site than any other single meat, so the choices below come up again and again: which cut to buy, how to cook it safely, and how to cut it so it portions evenly.

Thighs or breast?

  1. Thighs are cheaper, have more flavour and stay juicy after freezing and reheating. Most recipes here use them.
  2. Breast is leaner and works in quick stir-fry bases, but cook it for less time or it turns dry and stringy in the freezer.
  3. Swap freely: every recipe works with either. Turkey thigh or breast is a good alternative too.

Cooking it safely

  1. Cook until there’s no pink in the middle and the juices run clear, or 75°C on a meat thermometer.
  2. Wash your hands and board after handling raw chicken, and keep it away from veg you won’t cook.
  3. Cool it fast: spread the cooked dish in a wide, shallow dish and freeze it within two hours.
  4. Reheat blocks until piping hot all the way through, and never refreeze once thawed.

Shred, slice or dice?

  1. Shred slow-cooked thighs with two forks for curries and stews; it portions most evenly into blocks.
  2. Thin strips suit the stir-fry and noodle bases. 2cm pieces suit curries that simmer for 15 to 30 minutes.

Recipes to try

Times are prep plus cooking. The full range is in chicken and turkey.

Shredded thighs

  • Butter Chicken: shredded, then blitzed into a silky sauce. 1 hr 30 min, 21 blocks.
  • Chicken Cacciatore: tomato, peppers, olives and rosemary. 1 hr 25 min, 21 blocks.
  • Chicken Shawarma: warm spices, made for wraps. 1 hr, 22 blocks.
  • Chicken Tinga: thighs and breast together, shredded into a chipotle sauce with black beans. 1 hr, 16 blocks.

Thighs in strips or pieces

Breast