Chicken

I have several different ways to prepare chicken in bulk to save for later.  I don’t know, because I haven’t tried, whether chicken freezes well.  Rather, I would make chicken once a week and use it from the fridge during the week.  I prepare chicken breasts, up to 8 at a time, in a crockpot with spices to make pulled chicken for bbq sauce, green chili, chicken noodle soup, salads or snacks.  This can stay in the refrigerator for several days while you use it up. 

 Usually during the fall and winter, I make two roasting chickens maybe every other weekend.  This is insanely easy and makes your house smell delightful.  I literally open the chickens, remove the giblets!!!, rinse the chicken under cold water, and lay them on top of a bed of chucky cut carrots, celery and onions in a deep pan.  Dash some salt, pepper, and whatever other herbs of your choice – or no herbs at all, on the bird, and insert a meat thermometer.  Tent the birds with foil and put them in the oven at 350 degrees (I have been known to cook them at 375-400 degrees when I’m in a hurry and they’re fine!) for about 1.5-2 hours or until the thermometer reaches 165 degrees. 

I “carve” the bird by putting on kitchen gloves and pulling it apart and placing the chicken in a container and the bones in the crock pot.  The chicken can be used for about a week either cold on salads, sandwiches or mixed with dressing for chicken salad.  Or, you can add hands full to soups and sauces!  The bones can be boiled in water, salt, garlic and oil to make wonderful broth to use over the week or to freeze to use later.