So what can you do with freezer burnt chicken? Let's rehydrate them in broth then make Mexican shredded chicken for a variety of uses like enchiladas or burritos.
Introduction
I'm so guilty. I'm sure nobody out there has ever had a full bag of freezer burnt skinless boneless chicken breast. But in the unlikely event this would happen to your stupid brother (my brothers are smarter than this), let's see if we can do something with this.
I found a bag of those wholesale club chicken breast in the back of the garage refrigerator freezer we replaced last week. So this poor meat is dehydrated, tough, and tasteless. In other words, it is already a hockey puck.
So I need to add moisture, texture, and taste—a job ideal for Mexican. I love to have shredded chicken for burritos and enchiladas, so on with the rescue.
My Rating
A high 3 or low 4 will do here. Amazingly good, especially considering I would have tossed them. Now it is up to you if you want to go through the work and expense to do this. I think it is marginal.
❄️Freezer Burnt Chicken
" Freezer burnt" meat is just dehydrated. It has to do with the water in the meat, freezing, and escaping the cells. With the water, the taste also goes, and the texture changes.
Most methods of cooking will also pull water out of the cells. So just cooking it as usual never gives good results.
You could try to "cut off" the burnt area, but the "good" area is also damaged. Not a good plan. The meat too far gone for brining to work, so just cooking in liquid (braising without the searing part) is the only reasonable plan. I took it as a personal challenge.
👨🍳Method
- Simmer in chicken broth with some spices and onion for an hour. Bring it to a boil in a large dutch oven then move to a preheated 300-degree oven with a tight lid. I did not trim any fat since it can help moisturize things.
- Shred by hand so I could feel the texture and get rid of any tough areas. There were none.
- After re-hydration and shredding, spice it up well to cover any taste issues. I don't think there was any.
✔️Uses
Honestly, the texture is off slightly, but most people won't notice, especially if used in a casserole. Mexican dishes with all that cheese, great sauces, etc. are great at hiding that mild shortfall.
So here are some useful recipes.
📖Associated Recipes
Easy Chicken Enchilada Casserole in 60 Minutes
Easy Sour Cream Chicken Enchiladas
🖼️Step-by-Step Instructions
Preheat oven to 300°.
Chop onions.
Add onion, two cans chicken broth, 1 tablespoon crushed garlic, 1 teaspoon cumin, and 1 teaspoon salt to a Dutch oven over medium-high heat. Mix well, add chicken and bring to boil. Cover with lid and move to the oven for 1 hour.
Remove from the oven and move breast to a plate to cool for 15 minutes. Discard the liquid except for 1 cup. Then shred by hand. Move broth to a separate container.
Add chicken and all part two ingredients back into the Dutch oven and bring to boil. Reduce heat to low and simmer for 15-20 minutes until most of the fluid is evaporated. Remove from heat and use in burritos, enchiladas, etc.
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📖 Recipe
Freezer Burnt Chicken Breasts Rescue - Shredded Mexican
Tap to leave a Rating
Ingredients
Step 1
- 4-5 thawed freezer burnt skinless boneless chicken breast - do as many as you want
- 28 oz chicken broth
- 2 onions - chopped medium
- 1 tablespoon garlic - crushed
- 1 teaspoon cumin
- 1 teaspoon salt
Step 2
- 15 oz tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 cup broth - from step one
- onion - most of the onion from step one
Instructions
- Preheat oven to 300°.
- Chop onions.
- Add onion, two cans chicken broth, 1 tablespoon crushed garlic, 1 teaspoon cumin, and 1 teaspoon salt to a Dutch oven over medium-high heat. Mix well, add chicken and bring to boil. Cover with lid and move to the oven for 1 hour.
- Remove from the oven and move breast to a plate to cool for 15 minutes. Discard the liquid except for 1 cup. Then shred by hand. Move broth to a separate container.
- Add chicken and all part two ingredients back into the Dutch oven and bring to boil. Reduce heat to low and simmer for 15-20 minutes until most of the fluid is evaporated. Remove from heat and use in burritos, enchiladas, etc.
Recipe Notes
Pro Tips
- It is fine to trim back the worst parts.
- Do as many breasts as you want as long as they are covered by broth.
- Once rehydrated, you can change and spicing and use another way.
- Be sure to hand shred so you can sort out any parts with bad texture.
- OK to refrigerate for 2-3 days but do not refreeze.
- Some breasts are just too far gone for this to work well.
TO ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Originally published July 19, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Marilyn Lafave
I do not understand second part of recipe when you have discarded all broth except one cup and then you return chicken to pot with "Step 2 " ingredients. Could you explain this better?
Dan Mikesell AKA DrDan
Hi Marilyn,
Welcome to the blog.
You have removed and shredded the chicken at that point and the Dutch oven is empty. Add the shredded chicken and the ingredients listed in part 2 of the recipe (which includes the 1 cup of broth you saved.) Then bring to a boil and then decrease to simmer until the fluid is reduced.
Dan
Karen
Can all the cooking liquid from cooki g the freezer burnt food be saved to use as a base for soup?
Dan Mikesell AKA DrDan
Hi Karen,
Welcome to the blog.
Yep, you can freeze it for 3-4 months or refrigerate for a few days. I don't have a recipe for you though.
Dan
Kathy
I had quite a large package of freezer burned chicken and rescued them with your recipe. It turned out great. I made two large casseroles of enchiladas. I have one question. You say the chicken can be refrigerated for 2-3 days, but not to refreeze it. My question is, I cooked both casseroles, but we only ate one of them. Can the 2nd casserole of cooked enchiladas be frozen and reheated for another meal? (They're very moist.)Thank You
Dan Mikesell AKA DrDan
Hi Kathy,
Welcome to the blog.
You can absolutely freeze it again in a casserole. Seal tight and I would say 1-2 months. Normally I would freeze a casserole for up to 3-4 months but the meat cells are still damaged - damaged but rehydrated - so they will leak fluid easily so I suggest not freeze for the long term.
I would not refreeze the meat by itself. You are just asking for it to dehydrate again quickly. But in a cheesy saucy casserole... I think that is different.
Glad it worked for you. Thanks for the rating and let me know if you have questions.
Dan
Jill
Do you think this would work in a crock pot, too? Thanks!
Dan Mikesell AKA DrDan
Hi Jill,
Welcome to the blog.
I believe it would work well. Fortunately, I haven't needed to do this for years. I would guess the times would be about double. That is a guess but my guesses are usually fairly good.
Make sure the chicken reaches 165 before shredding. If you do it, please come back a comment so others will know.
Dan
Ed
Thanks! I managed to freezer burn a 5 pound bag of already frozen chicken breasts. The results were way beyond what I was expecting hence the 5 stars.
Dan Mikesell AKA DrDan
Hi Ed,
Welcome to the blog.
Glad you enjoyed the recipe. It was just something I had to do.
Thanks for the note and rating.
Dan
Kate Gilgan
Yahoo! Thank you for this fabulous resource! I was gifted some wickedly freezer burned chicken breasts and your formula was a winner! I am so very pleased to have found someone willing to save food rather than just buying buying buying more!!
DrDan
Hi Kate,
Welcome to the blog.
I grew up poor in Iowa. This never happened and you didn't discard food that was safe to eat. I can easily afford to replace it but it is just wrong to me.
I got rid of my large freezer to prevent this sort of thing from happening but still get an occasional touch of freezer burn. I just make sure I do this or a similar cooking method and use it. I won't claim it is the best chicken ever but it is quite good.
Thanks for the note.
Dan
STony
Our chicken breasts were not that freezer burnt, but had some after being there over 9 months and recipe worked great. I used three cloves of garlic in the first part and about four ounces of tomato sauce and 7 ounces of Pato brand chili sauce with a little less chili powder in 2nd part. We used some, without a lot of the sauce, for tacos tonight and I will make enchiladas out of the rest, using a lot of the sauce. Looks like a lot of other good recipes/ideas on your website. Thanks.
Aimee
So glad I found this recipe to put some slightly freezer burned chicken breasts to good use! They made such tasty tacos that I don't think I'll ever use beef again! Thanks for the awesome recipe :)
Lida
This is really good! Especially, like was said, for something that was just going to be tossed anyway. And this is the only recipe I could find worth while for FB chicken. I plan on making homemade tortillas and using the chicken for tacos. Thanks!
Dr Dan
I glad it worked out for you.
Andy Kintopf
I made this recipe and put it in your enchilada recipe and also used your sauce recipe. It was so good! Thank you so much!
Alannah
I found this from googling freezer burned chicken recipe and happened to have all the ingredients on hand so I thought "what the hell, otherwise its garbage". It was so amazing that I'm now making it for the second time with un-freezer burned chicken breasts specially bought for this! Thanks for the great recipe, cheers
Dr Dan
I looked for other solutions but found nothing so I just winged it. I just had my second meal off it a few minutes ago and was great as leftovers also.
Sage
Love that you were able to salvage and I am sure it tasted as if it had not been in such bad shape.
Sounds like a grat recipe.
Rita