If picking the meat off is too much of a job right now, take your chicken shears (or carefully with a large knife) and cut it into quarters and freeze it as is. Later, take out a package, put it a casserole dish, season with whatever you like, and reheat it. I've done a number of "sauces" for chicken like that. Everything from a raspberry-chili sauce to a garlic-herb cream sauce to just olive oil, black pepper and sea salt.