Yum! January 2006: Company's coming

The best of what's left
Roast recipes provide excellent leftovers for freezing when thinly sliced or chopped and stored in their own gravy. Plus, it's easy to roast two chickens at once or make double the gravy to have enough for leftovers or to turn into Shepherd's Pie (see recipe below).

Roasts in sauce/gravy:
1. Hickory Pulled Pork
2. Perfect Pot Roast
3. Classic Roast Chicken with Gravy
4. Garlic Horseradish Sirloin Roast
5. Pork Roast in Onion Gravy

Avoid freezing:
• Cooked ham becomes rubbery and watery.
• Cooked fish becomes dry or watery.
• Cooked beef ribs and pork ribs dry out.

Storing and reheating:
• Cool foods completely in the refrigerator before freezing. Leave space in container for expansion during freezing.
• For large roasts: Remove meat from the bone (remove stuffing from poultry and pork roasts) and thinly slice. Freeze in gravy or sauce.
• Defrost foods in refrigerator before reheating. Once defrosted, foods should be eaten immediately and never refrozen.

Leftovers Shepherd's Pie:
• Combine about 4 cups (1 L ) diced cooked meat (such as beef, chicken or turkey), 1 cup (250 mL) each cooked diced carrots and peas and about 2-1/2 cups (625 mL) gravy; freeze. Defrost in refrigerator. Reheat, covered, in ovenproof dish in 400°F (200°C) oven until hot, about 30 minutes.
• Meanwhile, prepare 5 cups (1.25 L/ or about 2 lb/1 kg) freshly mashed potatoes. Spread over top and broil until crusty and brown, about 7 minutes. Makes 4 servings.