Barbecued Chicken

From The Taste of Home Cookbook p. 159

2 Tbsp. Onion, chopped sautéed in 1 Tbsp. oil until tender

Add and bring to a boil. Reduce heat, simmer, uncovered, for 10 min., then cool:

2 cups Ketchup

1/2 cup Cider Vinegar

2 Tbsp. Lemon Juice

1 Tbsp. Hot Pepper Sauce

2/3 cup Worcestershire Sauce

Add 3 lbs. of chicken breasts and sauce to a zip-top freezer bag labeled with these instructions:

Place chicken and sauce in a 9×13 baking dish. Bake, uncovered, at 350 degrees for 45-60 minutes or until juices run clear.

Alternately, you can freeze the sauce and chicken separately and brown the chicken in about 1/3 cup oil before placing in baking dish.

Yield: 6 Servings

 

No Work Chicken

This comes from Make It Now Bake It Later on page 35. I use several good recipes from this cookbook.

1/2 cup honey

1/2 cup Dijon Mustard (I prefer 1/4 cup)

1 Tbsp. Curry powder

2 Tbsp. Soy Sauce

Mix all these ingredients in a small bowl then add to 4 chicken breasts in a zip-top freezer bag labeled with these instructions:

Preheat oven to 350 degrees. Place thawed chicken and sauce in an 8×8 or 9×9 baking dish. Bake covered for 1 hour.

Chicken Marinades and such

I will post as many recipes for preparing chicken to freeze as I can today. These are the recipes I used last time I got 40 lbs. of chicken from Zaycon.

Mine comes tomorrow and I’m getting 80 lbs. this time so I’m going to try some new recipes. I hope they work!

I decided that this time I will prepare some of the marinades the day before to shorten the “chicken day” a little.

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