Freezing cooked chicken

What about freezing raw meat? I’ve bought fresh chicken and meat eg sausages from supermarket and label says freeze and use within one month. Do you think it’s ok to use 2or 3 months later ?

I often used not to bother labelling, thinking I’d remember, but of course I’d forget. I now use a fat permanent marker, either on the plastic container, or on a plastic bag (contents wrapped in foil inside.)

It does rub off when needed, for re-using, but I only use abbreviations - dh did wonder what on earth was defrosting on the draining board yesterday - Rat! (ratatouille, made during 1st lockdown.).

I always label everything, but all uncooked meat is still in the butchers packaging so doesn't get confused with cooked meat.

My problem is that the adhesive on the modern labels doesn't stick the way it used to and labels come off the packaging, which is why we had pork stew for lunch last week with rice and veg curry. I had thought it was lamb curry.

I do it all the time, too. Usually in meal-sized packets, which later go into stir-fries, curries, fried rice, etc.
Some of the last lot will soon be going into a chicken, leek and mushroom pie, with lots of mashed potato on top.

Oh Charleygirl I've fallen into that trap too, hence labelling!

I have a habit of labelling zilch so maybe state if the chicken is cooked or raw. I thought I was going to have spag bol previously cooked but birdbrain discovered the mince was raw so not quite ready for that evening's supper.

Excellent!
Thanks all.
I keep nibbling the chicken - hope I have some left to freeze!

Good advice here. Just a bit of reassurance from me. Once every two weeks I cook a whole chicken then freeze into 3 portions. I also cook a pork casseroles, fish pies, beer in
ale stew quite regularly - enough for 2 or 3 meals and freeze them. The list goes on.

Defrost in fridge and reheat slowly at low temperature.

Ah thanks Phoenix you've told me all the things I was wondering about.

If we are freezing things in bags, Mr P makes a sort of tag from masking tape with a description of the item and the date it was frozen.

If using tubs, then the masking tape sticks to them and the writing lasts.

All those warnings and temperatures whirl around in my head, and there's a "danger zone", too!

I was worried I would end up letting it get cold, then hot, then settle in that zone.

MissAdventure yes I have the certificate too! I heat children's meals for work and always test the temperature, I usually nuke them far hotter to be on the safe side ?
Not poisoned anyone yet ?

Thank you, V3ra.
I wouldn't mind, but I have my food hygiene certificate.
I think that's what makes me a bit nervous about it all.

I'll go and find my masking tape.

MissAdventure frozen food should be thawed in the fridge and reheated to at least 75c at the thickest part.
I use a food probe thermometer to check, they are easy to buy online.

It can be quite interesting!

Yes remember to label, the "chicken breast" I took out of the freezer last night turned out to be fish!?

Yes! Do label or that nice leek and potato soup could turn out to be stewed apple.

However, ordinary labels do tend to fall off.

Thank you!
That's another query answered re: labelling.

Oh yes, do label! We find masking tape works well, seems freezer proof, easy to write on, and easy to peel off when you need to re label.I

Failure to label results in UFO's, as in "unidentifiable frozen objects"!

Mr P and I did a freezer inventory last weekend, found a few of those!

We freeze just about any leftovers. We also do a lot of batch cooking such as stews, spag bol etc. Also freeze sliced up cooked leftover beef, pork and lamb. In fact I dont think there is much I haven't tried to freeze!
As Fennel said just dont forget to label well!

I'll remember (I hope!)

Don't forget to label each container - otherwise freezer roulette!

I will freeze anything -once, just to see if it will freeze. Chicken, or in my case, mainly the Christmas turkey because I do not buy whole chickens.

I take all the meat off, then put any small pieces and crumbs of meat aside to use in soup. I divide the rest up into reasonably sized pieces and just pop it into an appropriately sized box and freeze it. that way, I can take the boxout of the freezer, give it a good shake and then open it and take out as much as I need, put the lid on and put it back in the freezer again.

I then make soup from the stock and freeze that until needed as well.

I feel more confident now.
I was worried about all the different temperatures involved in heating it, and adding it to something.