Plating up a Roast Dinner & Freezing - Gravy ??

g4fne

I have uneaten plate of Roast Chicken & trimmings that i would like to freeze & eat at a later date. I've not done this before, so can anyone confirm if i should add the gravy & freeze or freeze with no gravy & add fresh gravy upon eating.

Also ... is it just a matter of covering with Tin Foil (after cooling) and putting in freezer ??

patchwork_cat

I freeze gravy although not on a plated up meal. Athough it isn't Bisto or powder, but completely home made.

My Grandma used to make up left over roast dinner for us children to have for lunch during holidays and it felt very decadent! However I can't remember if she put the gravy on and froze it, froze the gravy seperately or made fresh gravy. I don't think she made fresh gravy because of the way we make gravy.

CH27

I would freeze the gravy in a seperate pot.

jackyann

It's worth giving anything a try, but I have to say that I find left-over roast meats go dry (so might be an argument for covering with gravy).
Most roast meat will, if well wrapped, keep 5-6 days in the fridge and can usually be used up. If not, I cut it up, freeze it, then use it in pies, soups, risottos.
I freeze left-over gravy, stock, sauce, all the time and mix them up!

meritaten

I would plate up the meal and put the gravy in a plastic freezer bag and tape it to the dish. then defrost the gravy first and while the dinner is reaheating bung the gravy in a pan and bring to boil. This way the gravy sort of reconstitutes itself and you can see if it needs thinning down. for some reason when I freeze gravy it thickens up so much you could cut it like cake!

Aarons_mummy

I also would freeze the gravy separately, I would wonder if it would separate or go really thick I've never tried I always make fresh to go with a roast but you can freeze the roast either cover and freeze or put in a tub and freeze, either or.

g4fne

Thanks for all feedback. I have freezed gravy seperate & wrapped the dinner in couple layers of foil.