Can You Freeze Rotisserie Chicken?

You bought the rotisserie chicken with big plans. But life happened, and now it's day 3, and you're nowhere close to finishing it. Don't worry, you can freeze that leftover chicken and enjoy it later without it turning into a dry, rubbery mess.

Freezing rotisserie chicken is not only safe but also a great way to extend its shelf life. The best part? You can easily freeze it without sacrificing flavor or texture. If you freeze it properly, you'll be able to enjoy your chicken just as much when you thaw it out in a few weeks. Here's how to do it right.

• Take It Off the Bone
  Frozen bones take up unnecessary space and can cause uneven thawing. Make sure to remove all the meat from the carcass. If you don’t, the bones may freeze the chicken unevenly, which could result in dry or rubbery areas when thawed.
• Shred or Slice It
  Freezing chicken in smaller pieces makes a huge difference. Shredded or sliced chicken freezes and thaws much more evenly than large chunks, which means it will retain its moisture and flavor. Plus, shredded chicken is more versatile when you're ready to use it in recipes later!
• Let It Cool Completely
  Before freezing, ensure the chicken has cooled completely. However, don’t leave it at room temperature for more than two hours. If you need extra time, place it in the refrigerator to cool. Cooling it down properly before freezing will prevent the growth of harmful bacteria.
• Keep Some Moisture
  To prevent freezer burn and help keep the chicken moist when reheated, add a little bit of chicken broth. The extra liquid will keep the chicken tender and flavorful once it's defrosted.

Yes, You Can Freeze Rotisserie Chicken

Freezing cooked chicken is completely safe, and it works just as well with rotisserie chicken. You might notice a slight difference in texture after freezing, but with proper freezing techniques, that difference is minimal.

How long it lasts frozen:

• Optimal quality: 2-3 months
• Safe to eat: 4+ months (but quality declines over time)

To maintain the best flavor and texture, try to freeze your rotisserie chicken as soon as possible—preferably within the first two days. Don't wait until it's been hanging around for too long; the sooner you freeze it, the better it will taste when thawed.

Before You Freeze: Prep Matters

Proper preparation is key to freezing rotisserie chicken successfully. How you handle the chicken before freezing will determine how well it holds up in the freezer.

Best Methods for Freezing

There are several methods for freezing rotisserie chicken, and each has its own benefits. Here are the best ways to freeze your chicken, depending on what you have available.

Method 1: Freezer Bags (Our Favorite)

What to do:

• Portion the shredded chicken into freezer bags (1-2 cups per bag works well).
• Add 1-2 tablespoons of chicken broth to each bag.
• Press out as much air as possible before sealing the bag.
• Lay the bags flat in the freezer for faster freezing and easier storage.

Why this works:

Freezer bags are one of the most convenient methods because they freeze the chicken quickly and stack efficiently. Flattening the bags ensures that the chicken freezes evenly. The added broth helps keep the chicken moist. Additionally, freezing in individual portions means you only thaw what you need, reducing waste.

Method 2: Airtight Containers

What to do:

• Fill airtight containers with shredded chicken, leaving minimal headspace for expansion.
• Add a splash of broth to each container.
• Press plastic wrap directly onto the surface of the chicken before sealing the lid.
• Label the containers with the date before freezing.

Why this works:

This method works great for larger portions or if you don’t have freezer bags on hand. The plastic wrap touching the chicken’s surface prevents ice crystals from forming, which helps maintain the chicken's texture. Airtight containers are also useful if you prefer to store your chicken in more rigid packaging.

Method 3: Vacuum Sealing (Best if You Have the Equipment)

What to do:

• Portion the chicken into vacuum-seal bags.
• Add a small amount of broth to each bag.
• Seal according to your vacuum sealer's instructions.

Why this works:

Vacuum sealing removes all the air from the packaging, which helps prevent freezer burn. This method is the best for long-term storage, as it preserves the chicken’s texture and flavor for a longer period. If you plan on freezing large batches, vacuum sealing is a fantastic option.

What NOT to Do

While freezing rotisserie chicken is a great way to preserve it, there are some common mistakes to avoid. These simple "don'ts" will help you keep the chicken at its best quality.

• Don't Freeze the Whole Chicken As-Is
  Although it may seem convenient, freezing a whole rotisserie chicken in its original clamshell container isn't ideal. The container isn't freezer-safe, and the whole chicken freezes and thaws unevenly. This can result in dry spots and an unpleasant texture.
• Don't Freeze Without Removing Air
  Air is the enemy when it comes to frozen food. If air is left in the bag or container, it will cause freezer burn—those dry, grey patches that ruin both the texture and taste of your chicken. Make sure to remove as much air as possible before sealing your chicken in its storage bag.
• Don't Freeze Chicken That's Already Been in the Fridge for 4+ Days
  Freezing doesn’t reset the clock on bacteria. If the chicken has been in the fridge for more than 4 days and is starting to go bad, freezing it won’t make it safe. It will still be unsafe to eat when thawed. For the best results, freeze it within the first 2 days.
• Don't Forget to Label
  Labeling is crucial for keeping track of what’s in your freezer. Writing "mystery meat from sometime in the past" is not helpful. Instead, label each bag or container with the date it was frozen and the contents so you can easily identify it later.

How to Thaw Frozen Chicken

Once your rotisserie chicken is frozen, it’s time to thaw it properly. The way you thaw the chicken can make a big difference in taste and safety.

Safe Thawing Methods (in order of preference):

• Refrigerator Thawing (Best)
  For the safest and most effective thawing, move the frozen chicken to the fridge 24 hours before you plan to use it. This keeps it at a safe temperature while thawing, reducing the risk of bacterial growth. This method works best for chicken that was frozen in smaller portions.
• Cold Water Thawing (Faster)
  If you're short on time, you can thaw your chicken faster by submerging the sealed bag in cold water. Be sure to change the water every 30 minutes to maintain a safe temperature. It usually takes 1-2 hours to thaw most portions.
• Microwave Thawing (Fastest)
  If you're in a real rush, you can use the microwave's defrost setting. Just be sure to cook the chicken immediately after thawing, as the microwave can create warm spots where bacteria could develop.
• Never Thaw on the Counter
  Avoid thawing chicken at room temperature on the counter. This puts the chicken in the "danger zone," between 40°F and 140°F, where bacteria can multiply quickly. Always use a safe thawing method.

Reheating Frozen (Then Thawed) Chicken

After you've thawed your frozen chicken, the next challenge is reheating it without drying it out. Here are some methods to keep it moist and tender.

Best Reheating Methods:

• In Broth or Sauce
  One of the best ways to reheat chicken is by adding it directly to soups, stews, or pasta sauces. The chicken absorbs moisture and reheats gently, keeping it tender and flavorful.
• In the Oven with Moisture
  For a crispy outside and juicy inside, place the chicken in a baking dish, add a few tablespoons of broth, and cover with foil. Heat at 350°F for 15-20 minutes, or until warmed through. This method helps retain moisture while heating evenly.
• In a Skillet with Liquid
  Add the chicken to a skillet with a splash of broth or water. Cover the skillet and heat over medium. The steam created will help keep the chicken moist as it heats.
• Microwave (If You Must)
  If you have no other options, cover the chicken with a damp paper towel and use 50% microwave power to heat it more gently. This method helps reduce the risk of drying out the chicken.

Steer clear of dry heat methods, like microwaving on high, which can make the already-cooked chicken even drier.

What About the Bones?

If you've got leftover bones from your rotisserie chicken, don’t just toss them! You can use them to make homemade chicken stock, which adds flavor to soups and sauces. Here’s a quick approach:

Quick Method:

• Before discarding the carcass, simmer it with water, onion, celery, and carrots for 2-3 hours.
• Strain the broth and let it cool.
• Freeze the broth in portions (ice cube trays work great for small servings).

Now you have homemade chicken stock that you can use for future meals. It's far superior to store-bought options and essentially free!

Freezer Timeline at a Glance

Here's a quick reference for how long you can store your chicken and related items in the freezer:

• Shredded Rotisserie Chicken: 2-3 months optimal
• Sliced Rotisserie Chicken: 2-3 months optimal
• Chicken with Broth Added: 3 months optimal
• Homemade Chicken Stock: 4-6 months

The Bottom Line

Freezing rotisserie chicken is a great way to preserve leftovers and extend its life from just 3-4 days in the fridge to 2-3 months in the freezer. The key is to shred the chicken, add a little broth, remove the air, and thaw it properly.

Say goodbye to wasted chicken and hello to a freezer stocked with tasty, ready-to-use chicken for future meals!