Mmmm, looks good doesn't it? And at $1.20 a pound it is even better, especially with ground beef running close to $3.00 a pound here! (Now of course unless you are living in the interior of Alaska like us, you will be paying much less for your meat.) But we can't go around just eating chicken, can we? So today's freezer cooking session is all about chicken, how to cook it, and how to turn it into some delicious meals for later days.
These birds have been washed and set in the pans. Nothing special about that.
Also, each one was approximately 5 lbs and cost around $6.00.
Here they have been lightly seasoned with salt, pepper and a montreal chicken seasoning, but any of your favorite seasonings would work. I personally would add onion and garlic and leave it at that. ;)
Okay, yes I baked some bread with it too, but we will get into that in part 2.
Notice the nice skin on the chickens? These guys were baked at 350 for about 2 hours, until fully cooked. Now because I baked bread in the same oven, at the same time,
it did extend my roasting time a bit.
Chicken was then cut apart into their pieces.
That left the bones, and yes we are going to use those too.
Fill a big pot with hot water and dump in all the drippings and what was left of your chickens.
Bring to a boil and then drop to a simmer for 3-4 hours.
I have this really neat pasta basket, but if you don't have one,
a collendar over a large bowl would work fine.
Pour the entire contents into your collendar or pasta basket within a large bowl or pot to catch your liquid.
Remove the contents of the basket...
And you are left with the most delicious, & healthy chicken broth EVER.
Continuted in Batch Freezer Cooking with Chicken Part 2
