Make Ahead: When using leftover cooked meat that was roasted or poached, cut up the meat and add it in near the end of the sauce recipe. Freeze: Yes and no; it depends on if you put cream in your sauce.  If you know you want to freeze half of the chicken fricassee recipe, remove half of the sauce before adding the cream or the liaison.  You can freeze the meat and the sauce, without cream, separately in airtight containers for up to one month.  Thaw overnight in the fridge. Reheating from Frozen: When ready to serve, reheat the sauce in a skillet over medium low heat.  Perform step #6. Add a thickening agent (a liaison of tempered egg yolks and cream), fresh lemon juice, and fresh tarragon.  To finish, add the thawed meat and heat through until warm over medium low heat.