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Once-a-Week Cooking

What to do with 10 pounds of chicken?

24 years ago

We got a great deal on boneless/skinless chicken breasts yesterday ($1.59/lb) and bought 10 pounds worth. I cut some up into strips and froze in packets for stir-fry meals. I was also going to make up some marinades tonight and freeze some in marinade.

Other ideas would be greatly appreciated, I still have a lot left!

Thanks - Pat

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Comments (8)

mbaylus_earthlink_net
24 years ago
If you have a grinder, you could grind some up for chicken burgers as a variation to whole grilled chicken breast burgers.

You could also poach some, then shred and freeze for quick meals (salads, tacos etc).
Michelle_MO
24 years ago
Also just freeze whole (in meal-sized amounts) to take out for baked, grilled, or skillet-browned chicken dinners.

If you want to invest a little time, pound some of them out to about 1/4 inch thickness. These can be used for chicken cordon bleu (you could even put in the slice of ham and swiss and roll up before freezing) or chicken parmesan later. I have tried breading and browning first then freezing (for the chicken parmesan) but the breading comes out soggier than I'd like when reheated.
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I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time
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jamie_mt
24 years ago
Cube some for Chicken chili and freeze it (the chili) for easy hot meals on cold days, and make homemade chicken/noodle soup...
jamie_mt
24 years ago
Oooo...and you could make chicken pot pie to freeze too...
Pfarrell_adelphia_net
24 years ago
Thanks everybody for the great ideas!!!!

Well, I made a big pot of chicken noodle soup and froze it in meal-size portions. I was very excited when I calculated that the soup averaged about $1 per serving. I also froze some whole in different marinades for easy grilling and broiling. Finally, I made a crockpot full of chicken cacciatore. We had some for dinner the night I made it and froze the rest in meal-size portions for easy heat and serve meals later.

I really like all of the ideas. I can't wait till chicken goes on sale again to try them. I have to try the chicken cordon bleu idea!!! I'm hoping to get a Kitchen Aid stand mixer with a meat grinder attachment from Santa and will definately have to try grinding my own lean chicken or turkey breast meat!

Thanks again!
ppmtpaty_yahoo_com
24 years ago
You could also dice some of the chicken for chicken salad sandwiches and chicken fried rice!
mrsmcmud_mimi_cyber-kitchen_com
24 years ago
This is a really good chicken recipe. It is easy to make. I made it and divided it into 3 pans and froze 2. I have not tried the frozen ones yet, so I can not give a report on how it works after freezing.
The recipe is from the Recipe Hall of Fame cookbook.

Sour Cream Chicken Enchiladas
4 chicken breasts
1 onion, chopped
1 tablespoon margarine
1 (4oz) can chopped green chilies
2 (4oz) cans sliced mushrooms, drained
1 Â¼ cups shredded Cheddar cheese
Â½ teaspoon garlic powder
Â½ teaspoon chili powder
1 cup sour cream
12 flour tortillas
Â¼ cup flour
Â¼ cup melted butter
1 cup shredded Monterey Jack cheese
1 Â½ cups sour cream
Chili powder to taste
1 Â½ cups shredded Monterey Jack cheese
Rinse chicken and pat dry. Cook in water to cover in saucepan until tender. Drain, reserving 1 Â½ cups broth. Cool and chop chicken SautÃ© onion in margarine in skillet. Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, Â½ teaspoon chili powder and 1 cup of sour cream; mix well. Microwave tortillas on high for 1 minute or until softened. Spoon the chicken mixture onto tortillas. Roll to enclose filling. Place seam-side-down in greased 9x13 inch pan.
Blend flour into butter in saucepan. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in 1 cup of Monterey Jack cheese, 1-Â½ cups of sour cream, and additional chili powder to taste. Pour over enchiladas. Bake at 350 for 30 minutes.
Sprinkle with remaining 1 Â½ cups of Monterey Jack cheese. Bake just until cheese melts.
Yields 6 servings.
Marakone_Webtv_net
24 years ago
There is a craze running through restaurants in our area called chicken fried chicken, done like chicken fried steak. You pound the chicken into thin fillets about 1/2 inch thick and coat in a chicken fried steak flour/seasoning mixture (adjusting the beef seasoning for chicken seasonings) and fry it like you would chicken fried steak. Make the country gravy to top it and VOILA! I wish I had your 10 pounds of chicken right now. Yesterday at our .99 Cent Store I purchased 5 Kraft's Freshmade Creations Dinner Kits that make 6 servings each. I got 3 cheese chicken enchiladas, cheesy chicken and rice with broccoli, chicken parmesan with linguine, mexican style tortilla dinner bake and southwestern style chicken . . . all for just $4.95.

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