Chicken freezer plan

Right now there is some two for one chicken on sale at our local store.  It is time for freezer chicken!  

 

Okay, this is a  plan that I use quite a bit.  The kids like them and “dump chicken” gets the freezer stocked up with a partially done meal very quickly with little work.

 

Basically, you take your marinade ingredients and toss into a gallon freezer zip-lock style bag.  Close the bag,  mix around the marinade ingredients.  Open the bag and toss raw chicken or frozen chicken pieces (do not thaw then re-freeze your chicken pieces) in.  Close the bag and squish the marinade all over the chicken pieces until well coated.  Open the bag slightly and press out as much air as possible.  Close again and then freeze.  Be sure to label your bags with the contents and date you packaged it with a Sharpie.  All my bags look alike when frozen!!  I put enough in each bag for 8 or so servings (enough for our family plus a guest or two or for left over lunches).  When you are done you have 7 different kinds of chicken in your freezer.  When I am ready for it, I thaw in the fridge then you can grill, bake, roast, stir-fry (nice for boneless skinless chicken breasts done in the Asian style marinades) or toss in the crockpot.  Add veggies, salad, or rice or whatever.

 

I got the idea, recipes and shopping list on this plan originally from Soopermom’s OAMC Pages.  Thanks, Soopermom!  You can adapt any chicken marinade recipes your family already likes to this plan.

 

Periodically, I will post some of the other plans I have from other sites that work well and some I have created myself.  Most of the other site ones I end up having to adapt to our lovely diet and I like to have less sugar and more veggies involved so I just can’t help but alter them!

 

I hope you guys like it!

 

Chicken Freezer Plan 9:  “Dump Chicken”:  Chili Maple Glazed, Creole Chicken, Garlic Dijon Chicken, Lemon & Garlic Chicken, Lemon Marinade Chicken, Spiced Citrus Chicken, and Spicy Sweet Glazed

 

10 1/2 lbs Chicken Pieces  (56 chicken pieces)

2 Tablespoons Water

1 3/4 teaspoons Salt

1 1/2 Tablespoons Maple Syrup

3 Tablespoons chili powder

1/2 Cup Olive Oil

3/8 Cup Onion

1/4 cup Bell pepper

5 Cloves Garlic + 2 Teaspoons

14 Ounces Tomatoes

2 Teaspoons GFCF Worcestershire Sauce

2 Teaspoons Red Wine Vinegar

1/2 Teaspoon Dried Basil

7/8 Teaspoon Pepper

1 1/4 Teaspoons GFCF hot pepper Sauce

4 Tablespoons GFCF Dijon Mustard

1/4 Cup Lime Juice

2 Tablespoons Fresh Parsley

1 Cup Lemon Juice

1/4 Cup Cider Vinegar

1/4 Cup Vegetable Oil

2 Tablespoons Orange Juice

2 Tablespoons Paprika

1 Teaspoon Cayenne

2/3 Cup Apricot Preserves

1/3 Cup GFCF Ketchup (I prefer juice sweetened)

1/3 GFCF Soy Sauce

 

Chili Maple Glazed

 

2 Tablespoons Water

1 Teaspoon Salt

1 1/2 Tablespoons Maple Syrup

1 Tablespoon Chili Powder

 

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a

large baking dish, turn chicken to coat. Bake until chicken juices run

clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken

breasts).

 

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat

in freezer.

 

To thaw and cook: Take the bag out of the freezer the night before, make

sure the baggie is completely closed. Place the Bag on a shelf furthest

from the freezer (It works best if the bag is laying flat, although this

may not be the best option with a side-by-side fridge/freezer). Preheat the

oven to 350 F. Empty the contents of the bag into a large baking dish and

bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30

minutes for chicken breasts).

 

Creole

 

1 Tablespoon Olive Oil

1/4 cup Chopped Onion

1/4 cup Bell Pepper

1 Clove Minced Garlic

14 oz can Whole Tomatoes

(Chopped and undrained)

2 Teaspoons GFCF Worcestershire

2 Teaspoons Red Wine Vinegar

1/2 Teaspoon Dried Basil

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon GFCF hot Pepper Sauce (Optional)

 

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a

large baking dish, turn chicken to coat. Bake until chicken juices run

clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken

breasts).

 

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat

in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make

sure the baggie is completely closed. Place the Bag on a shelf furthest

from the freezer (It works best if the bag is laying flat, although this

may not be the best option with a side-by-side fridge/freezer). Preheat the

oven to 350 F. Empty the contents of the bag into a large baking dish and

bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30

minutes for chicken breasts).

 

Garlic Dijon Chicken

 

2 Cloves Minced Garlic

4 Tablespoons GFCF Dijon Mustard

2 Tablespoons Lime Juice

 

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a

large baking dish, turn chicken to coat. Bake until chicken juices run

clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken

breasts).

 

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat

in freezer.

 

To thaw and cook: Take the bag out of the freezer the night before, make

sure the baggie is completely closed. Place the Bag on a shelf furthest

from the freezer (It works best if the bag is laying flat, although this

may not be the best option with a side-by-side fridge/freezer). Preheat the

oven to 350 F. Empty the contents of the bag into a large baking dish and

bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30

minutes for chicken breasts).

 

Lemon & Garlic Chicken

 

2 Cloves Chopped Garlic

4 Tablespoons Olive Oil

2 Tablespoons Chopped Parsley

3 Tablespoons Lemon Juice

1/8 Teaspoons Pepper

 

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a

large baking dish, turn chicken to coat. Bake until chicken juices run

clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken

breasts).

 

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat

in freezer.

 

To thaw and cook: Take the bag out of the freezer the night before, make

sure the baggie is completely closed. Place the Bag on a shelf furthest

from the freezer (It works best if the bag is laying flat, although this

may not be the best option with a side-by-side fridge/freezer). Preheat the

oven to 350 F. Empty the contents of the bag into a large baking dish and

bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30

minutes for chicken breasts).

 

Lemon Marinade

 

2/3 cup Lemon Juice

1/4 cup Cider Vinegar

1/4 cup Vegetable Oil

2 Tablespoons Minced Onion

 

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a

large baking dish, turn chicken to coat. Bake until chicken juices run

clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken

breasts).

 

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat

in freezer.

 

To thaw and cook: Take the bag out of the freezer the night before, make

sure the baggie is completely closed. Place the Bag on a shelf furthest

from the freezer (It works best if the bag is laying flat, although this

may not be the best option with a side-by-side fridge/freezer). Preheat the

oven to 350 F. Empty the contents of the bag into a large baking dish and

bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30

minutes for chicken breasts).

 

 

Spiced Citrus Chicken

 

2 Tablespoons Olive Oil

2 Tablespoons Lime Juice

2 Tablespoons Orange Juice

2 Tablespoons Lemon Juice

2 Tablespoons Chili Powder

2 Tablespoons Paprika

1 Teaspoon Cayenne

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

 

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a

large baking dish, turn chicken to coat. Bake until chicken juices run

clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken

breasts).

 

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat

in freezer.

 

To thaw and cook: Take the bag out of the freezer the night before, make

sure the baggie is completely closed. Place the Bag on a shelf furthest

from the freezer (It works best if the bag is laying flat, although this

may not be the best option with a side-by-side fridge/freezer). Preheat the

oven to 350 F. Empty the contents of the bag into a large baking dish and

bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30

minutes for chicken breasts).

 

Spicy Sweet Glaze

 

2 Teaspoons Minced Garlic

2/3 cup Apricot Preserves

1/3 cup GFCF Soy Sauce

1/3 cup GFCF Ketchup

1 Teaspoon GFCF Hot Pepper sauce

 

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a

large baking dish, turn chicken to coat. Bake until chicken juices run

clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken

breasts).

 

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat

in freezer.

 

To thaw and cook: Take the bag out of the freezer the night before, make

sure the baggie is completely closed. Place the Bag on a shelf furthest

from the freezer (It works best if the bag is laying flat, although this

may not be the best option with a side-by-side fridge/freezer). Preheat the

oven to 350 F. Empty the contents of the bag into a large baking dish and

bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30

minutes for chicken breasts).