When you know you’re going to have a busy week, cooking meals ahead of time can be a lifesaver. Just make sure you know how to save and store it correctly. When you precook chicken, make sure to refrigerate it within two hours of cooking. First, chop the meat and cool it in shallow containers, which will allow it to cool quickly. Cover the containers and store them in the refrigerator three to four days. Or wrap the cooled meat in heavy-duty plastic wrap or aluminum foil, place it in an airtight container, and freeze it up to four months.
Try this Kitchen Shortcut with Grandma’s Simple Roast Chicken.