For tender chicken, soak in brine (salt/water mixture - can add alcohol as well) for at least 4 hours. Drain, and then you can either cook chicken immediately or then freeze in meal-sized portions.
Get a turkey (or roasting chicken) at post-holiday sale prices, roast it like you would your holiday turkey and you can get about 1 meal (for 2 people) per pound. I use this for the following recipes:
- turkey enchiladas/tortilla rolls/quesidillas
- curried turkey (red or green curry)
- turkey pasta salad (lemon basil/catalina dill)
- sweet chili turkey or greek chili
- turkey casserole (with pasta/rice/potatoes)
- turkey pot/shepherd's pie
- turkey stuffed manicotti
- turkey tacos or taco salad
- shredded BBQ turkey sandwiches
- turkey noodle soup
- turkey stew
- hot turkey sandwiches
- turkey salad sandwiches
- sliced turkey melts
For chicken breasts, add any marinade to the ziplock bag, squeeze out air and close. Lay flat in freezer just until frozen through, then store as you like in freezer (will take up less space frozen flat). Chicken will then soak in marinade when it is being thawed for your meal.
No comments:
Post a Comment