Coq au Vin - Freeze it?

Marie27lol

Hi Folks

I love this soup, but wondered has anyone frozen this soup into portions?

Cheers
M

computerfixer

I make coq au vin as more of a stew, never any left to freeze as is so good and just use a couple of days later.

Though as with anything I make then its fine to freeze, I do freeze chicken chasseur portions etc.

If its a bought item, check the label

HTH

maman

I make coq au vin and it's more like a casserole! I've never frozen it (always all eaten:)) but I do freeze the beef in red wine that's a similar recipe. It freezes fine but the sauce goes a bit thick and gloopy and sometimes needs a bit of water or something to thin it out a little when I'm reheating on the hob. Taste's not impaired at all in fact I think it's better becasue it's been marinating.

Stephen_Leak

As above, mine is a casserole, stew or whatever. Mind you, goulash is served as a soup (guylas leves) in Hungary.

Possibly because my recipe involves marinading, and then cooking, the meat in half a bottle of red wine, I've never had any left over yet!

However, I can't see any reason why it couldn't be frozen. As it's chicken, just make sure it's thoroughly reheated, but you ought to do this with anything.

Rogvan

One thing when freezing this type of stew concerns the addition of Corn Flour for thickening. If you add it before freezing it can turn a bit gel-like. It is best to freeze the pot without it, and and the cornflour before serving hot.

hilstep2000

I make a big one, but there are only two of us, mso I always freeze half. It's fine.

maman

Rogvan wrote: »

One thing when freezing this type of stew concerns the addition of Corn Flour for thickening. If you add it before freezing it can turn a bit gel-like. It is best to freeze the pot without it, and and the cornflour before serving hot.

Thanks for that Rogvan, very useful tip. Explains the gloopiness of my beef in red wine.