Chicken frequently goes on sale here. When it does, I buy several big packs.  I only use boneless, skinless chicken breasts.  Yes, I know all the flavor is in the ______ (fill in what ever part you think I am missing out on), but I like them and I don't like the greasiness of the rest.  I do like to use those parts to make stock with, though.  :-D  I am going to give instructions based on how I use boneless, skinless chicken breasts.

1.  Take 4 pieces (around 3 pounds for the kind I have been getting), flatten using a meat mallet to a very thin piece.  Cut pieces into portions, 4 breasts generally give me 8 pieces.  Dredge through italian bread crumbs for a very light coating, and I do mean it will be light.  Flash freeze, then put into a ziploc back.  To prepare:  Cook in a skillet with a bit of olive oil from it's frozen state.  Squirt some fresh lemon juice over it, throw on a few capers and serve.  Very good!

2.  Take 6 pounds and boil in water with a whole onion, a few celery stalks and a couple carrots.  Don't worry about chopping the veggies, you are going to strain them out.  Right before they are done, throw in some thyme and fresh sage.  Simmer for another 5 minutes or so and then pull chicken out and put on plate to cool.  When the broth is mostly cool, strain it and store in several quart freezer bags.  Shred the chicken.  Divide into portions appropriate for your family.  Put each portion in a freezer bag with a bit of the broth.  Thaw and use for salads, chicken tacos, casseroles, etc....

3.  Take 5 pounds of chicken and cut into nugget sized pieces.  Dredge in flour, then in milk, then in flour with some salt and pepper again.  Fry each nugget in oil until just done. Flash freeze in a gallon ziploc bag.  To Prepare:  Preheat oven to 375.  Bake desired amounts of nuggets until browned and done. 

4.  Take the last 6 pounds of chicken and divide it half.  Place half the breasts in a freezer bag and cover with italian dressing.  Place the other half in a freezer bag and cover with jarred salsa.  To Prepare: Grill, bake, or throw in crockpot. 

This should net you between 8 and 10 meals depending on how big you make your portions. 

Freezer cooking is only as hard as we make it!

This is probably the most fattening but tastiest chicken soup in the world.  I have looked high and low so I could tell you where the basic recipe came from, but I could not find the source.  This is my own take on it anyway!
Don't eat this if you are on a diet, watching your cholesterol, or just don't want to die happy.

Creamy Chicken and Wild Rice Soup

2 chicken breasts, boiled, deskined, deboned, and shredded.  Reserve broth.
4 to 6 cups of reserved chicken broth
1 can of condensed chicken noodle soup
1 box of long grain and wild rice with seasoning packet
2 cans cream of chicken soup
1 pint of heavy cream
4 ounces of cream cheese

Bring 4 cups of broth, chicken and and chicken soup to a boil.  Add rice and seasoning packet.  Simmer until rice is mostly tender, about 8 to 10 minutes.  Add cream of chicken soup.  Stir until soup is mixed thoroughly.  Continue simmering until rice is fully cooked.  Add cream cheese, stir until it is mixed into the soup.  Add the heavy cream.  Bring back to a simmer.  If the soup is too thick, add more broth.

To freeze this soup, cook the chicken, chicken noodle soup, and rice together until the rice is about halfway done.  Freeze the soup base at this point.  Then to prepare, simply thaw and continue cooking per the regular instructions.

You can add shredded or diced carrots to this as well.  It is very, very tasty.
Serve with cresent rolls, yeast biscuits, or crackers.





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