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1

Your mixture should have sufficient salt, sugar, and acidity for it to be safe in the refrigerator for 1-2 weeks. Absent any professional canning methods and equipment, I would not trust it beyond that. There's no reason you should not be able to freeze your sauce. Though you may want to omit he oil, as it will separate. Or you could put an emulsifier like ...


1

If it's any good, it will be gone long before it goes bad in the refrigerator. :-). I've saved my homemade barbecue sauce for at least two weeks in the fridge. Store-bought barbecue sauce lasts for months. You do need to put it in a sealed container.


0

Fresh poultry is generally kept at "safe" chilled (below 40f), but not frozen temps for extended periods. Keep the chickens or Capone refrigerated until your ready to stuff the get them back in the fridge or freezer as soon as possible. You may even want to chill the stuffing before use. The safety issues with stuffed poultry generally come when thawed ...


3

Your method of stuffing and freezing raw should be safe. Assuming you are following safe food handling and freezing methods, you will be fine. Just prep your chicken and get it into the freezer within the recommended window of two hours that it can safely be in the "danger zone" of 40-140 F. As it pertains to bacteria, you can think of freezing as stopping ...


2

I don't think the problem is the freezing per-se, it's the likelihood of ending up with things not fully cooked, or of them being in the danger zone (between 40 and 140 degrees Farenheit) for too long. If the total cumulative time in the danger zone for any part of the bird or stuffing is within 60 minutes (some people say 120 minutes, but that may include ...


6

There isn't much you can't safely freeze, and your mash looks pretty straightforward to me. As long as you're following USDA safe freezing/thawing methods, I say, yes, freeze on!



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