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I will be having surgery in a couple of weeks, and protein will be an important part of my recovery.
As I think of what I might want to have handy to eat at that time, chicken salad is at the top of my list.
I would like to cook several pounds of chicken in advance and freeze portions to thaw later and mix with mayo etc. “a la minute.” But I imagine such chicken could be terribly dry. Is the solution to freeze it in broth, then drain? Freeze it with some tenderizing ingredient like a bit of papaya? How will salt added before freezing affect the final product?
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- 4 months ago
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