OAMC / Bulk Cooking: The Chicken Plan
By Kim Tilley
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Simmering Chinese Chicken - (from the Online CookBook, by Dawn Wise)
- 1 (4 lb) chicken, cut apart (I used thighs and drums)
- 1 tbsp. oil
- 1/2 cup water
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1 tbsp. catsup
- 1/4 cup sherry, apple juice or orange juice
- 1/2 to 3/4 tsp. crushed red pepper
- 2 cloves garlic, minced
- 1 green onion, sliced
- 2 tbsp. cornstarch
- 1 tbsp. water
- 2 tsp toasted sesame seeds
Place the chicken in a 1 gallon freezer bag. In a bowl, mix together the oil, water, soy sauce, sugar, catsup, sherry or juice, red peppers, garlic and onions and add to the chicken. Seal the bag and freeze.
To prepare, thaw the chicken in the refrigerator overnight. Place the chicken in a 3 qt. casserole and cover. Microwave on high for 5 minutes then on medium high for 15 minutes. Turn the chicken pieces and return to the microwave for another 15 to 20 minutes on medium high. Remove the chicken and place on a platter.
Blend cornstarch and the water to make a thickener and add to the remaining sauce. Microwave on high for 1 to 2 minutes and stir. Sprinkle chicken with sesame seeds and serve the sauce on the side. Serve with hot cooked rice and steamed broccoli.
Note: This dish may be baked at 350°F for 1 hour, stirring once.
Kim's note: the marinade smelled INCREDIBLE when I made it, I think this one will be a winner.
Update: This was excellent! We decided that next time we make it we would debone the chicken and then throw it in. The marinade would be awesome in stir fries too. I cooked the chicken on a bed of uncooked rice in the oven and covered with foil for an hour. It was wonderful, the rice absorbed the sauce, which was too spicy for the kids but great for me and dh. Mmmmmmm
Teriyaki Chicken Wings - (also from the Online CookBook by Dawn Wise)
- 1 bag of frozen chicken wings (I did 12 wings from my chickens)
- 1 cup of soy sauce
- 3/4 cup brown sugar
- 1 tbsp. vinegar
- 1 tsp. garlic salt
- 1 tsp. ginger
Divide chicken wings between 2 to 3 one-gallon bags. Combine remaining ingredients in a bowl and mix well. Divide sauce between the 2 or 3 bags of chicken wings, seal, and freeze.
To prepare chicken wings, thaw overnight in the refrigerator. Place wings and sauce in a large baking pan along and bake at 400° for 30 minutes, turning once.
Note: I add the chicken wings from the chickens which I have cut up to this dish.
Homemade Shake and Bake - (from the Tightwad Gazette)
- 4 cups flour
- 4 cups ground crackers (I get a box of saltines at Aldi's for 39 cents) or cracker meal
- 4 tbsp salt
- 2 tbsp sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 tbsp paprika
- 1/4 cup vegetable oil
Mix well and store indefinitely in the refrigerator in a covered container (I use an old ice cream bucket or coffee can). You can adjust the spices according to taste (ie. Italian seasonings, Cajun, Mexican, Asian, etc.).
To cook: Dip meat in your choice of wet ingredients (egg, buttermilk, milk, salad dressing) then dip in the shake and bake. Place chicken on a baking sheet and bake at 350° for 20-30 for boneless chicken or fish strips or for an hour for chicken pieces with bones.
Update: The oven fried chicken strips froze very well. We cooked ours first and then froze so we could microwave them. They were not as crunchy, but still delicious. They could also be frozen without cooking and then baked after freezing.
Kim's Hot Wings
- chicken wings
- mild pepper sauce like Red Devil or Frank's
Put raw wings in bags, put a few tsp of pepper sauce in and freeze.
Bake at 350 for 30 minutes (?). This was an improvised recipe! Don't know how it will turn out, you may want to dilute the pepper sauce with ketchup or barbecue sauce.
Forbidden City Chicken
This one was given to me by my mom recently; I have never tried it but she says it is easy and delicious. It is from a cookbook featuring the best of Junior League cookbooks. Mom is a romance writer and has little time for making dinner, but is a great cook when she finds time, so if she says it is good, I know it is good! (Will let you know how it turns out!)
- 3/4 cup soy sauce
- 2 tablespoons butter, melted
- 1 tablespoon curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 garlic clove, crushed
- 2 dashes Tabasco sauce
- 2 small broiler chickens, split (I use 2 whole boneless skinless breasts)
- sesame seeds
Arrange chicken halves skin side up in a baking pan. In a bowl, mix together all ingredients except sesame seeds. Spread the mixture over the chicken and freeze.
To Prepare: Thaw overnight in the refrigerator. Preheat oven to 325°. Sprinkle sesame seeds over the chicken and bake uncovered for one hour until chicken is golden (I would say less time for chicken breasts, may have to cover loosely to avoid drying out. This sounds like it would be good grilled too!)
Update: We tried this and liked it very much, but the sauce is a bit strong if you let it marinate too long. You can reduce the sauce, dilute or freeze it separately and marinate for 5-10 minutes right before cooking.
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About the Author
Kim Tilley, a tightwad at heart, is a wife, a mother of three active boys and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!
© 2002-2006 Fractured Frugal Friends (F3). All Rights Reserved. Used by permission.