Here are the meals I got out of my 18 chickens:
- 4 Roasted Sticky Chickens with potatoes
- 2 Rosemary Lemon Chickens with potatoes and green beans
- 2 Simmering Chinese Chicken
- 4 bags of chicken legs/thighs for Shake and Bake chicken
- 1 Teriyaki Wings
- 1 Hot Wings
- 2 Forbidden City Chicken
- 2 Fajitas
- 1 gallon bag of Oven Fried Chicken strips (cooked)
- 2 gallon bags of Deep Fried Chicken Strips (raw)
- 2 gallon bags of chicken backs for All purpose Chicken
- 1 gallon bag of giblets (ideas wanted!)
- 1 big pot of chicken Noodle Soup (from breast bones)
- more stock and soup from leftover whole roasted chickens after they are eaten
I only spent about 36 bucks! This is a really economical way to do chicken, and I think with practice, it won’t be so daunting (remember, we all had a first oamc! THAT seemed daunting too!) Do you think I am crazy yet? I am just preparing for gardening season, when I will want to be outdoors rather than cooking.
Here’s how I would’ve handled 18 more if I had the room:
- freeze 6 whole
- cut up 6 and freeze by type of piece: breasts, legs/thighs, wings, etc.
- cut up the rest and freeze each as cut up chicken packs (each having two wings, drums, thighs and breasts)
The only reason I did them in sixes was because that was the store limit and a good size to work with. Nothing strange going on here, folks! No satanic chickens here! I kept going back for the chicken and people started to recognize me. They kept saying “Back again?” I thought about going undercover but the baby and the five year old would give me away. Oh well, I guess I’ll have to save the “Mission Impossible” theme for the next adventure!
Here are the recipes:
Roast Sticky Chicken
Adapted from busycooks
- 4 tsp salt
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 large roasting chicken – as big as you can find
- 1 cup chopped onion
Mix together all spices in a small bowl. Remove giblets from chicken and clean the cavity well. Pat the chicken dry and rub the spice mixture in and on the entire chicken (including inside the cavity). Cover the chicken in a large container and refrigerate overnight.
When ready to roast, stuff the inside of the chicken with the chopped onion. Place stuffed chicken in a crockpot; cook on low for 5 hours or until chicken is done (chicken ready when an internal thermometer reads 165°F). Let chicken rest about 10 minutes and then carve.
Notes: This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any other way. You need to start this the night before serving.
Update: This one freezes well; take care because the chicken does start to fall apart, especially the legs and wings. It still tastes fantastic! I froze these in Ziplocs, next time I may freeze in a box type container so it doesn’t fall apart. The leftovers were great as soup and chicken salad.
Rosemary Lemon Chicken
- 1 5-6 pound roasting chicken
- 2 large lemons
- 1 bunch fresh rosemary (or use dried leaves)
- olive oil
- salt and pepper to taste
- 2 pounds small red potatoes
- 2 packages 9 oz frozen green beans, thawed and drained (I use fresh, sometimes canned)
Prep time: start 3 hours before you want to serve this.
Preheat oven to 350°F. Remove giblets from chicken and clean the cavity well. Pat the chicken dry. Working with chicken breast side up, fold wings toward neck, then fold up and under back of chicken so they stay in place.
Cut lemon in half, and squeeze enough juice from half of a lemon to make one tablespoon. Cut the remaining lemons into large chunks and place lemon chunks and 2 sprigs of fresh rosemary (or 1 tsp dried) inside the body cavity of the chicken. Tie legs and tail together with string. Place chicken breast side up in a large open roasting pan on a rack. (I just put it in a bigger, metal roasting pan! Metal seems to work better than glass, more juices.)
In a small bowl combine 2 Tbsp fresh minced rosemary (or 2 tsp dried), 2 Tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. Halve potatoes and place around rack in roasting pan. Drizzle the potatoes and chicken with the 1 tbsp lemon juice and 3 tbsp olive oil and sprinkle with 3/4 tsp salt and 3/4 tsp pepper. Rub into skin of chicken and toss potatoes to coat well.
Roast chicken for 1 hour and 15 minutes in a 350° oven, basting chicken and potatoes occasionally. When chicken is golden brown, cover with a tent of foil to prevent further browning. Add green beans to roasting pan and toss with potatoes. Roast for another hour, basting chicken and veggies occasionally, or until meat thermometer reads at least 175°F. (I find the times to be pretty reliable; add 15 more minutes if you want to be extra sure). Remove foil during last few minutes of roasting and brush chicken again with pan drippings for attractive sheen (this chicken is GORGEOUS!). Place chicken on a large serving platter and remove string. Arrange potatoes and green beans around chicken and garnish with rosemary.
Notes: This chicken is beautiful, easy, and also easy to cook in quantity. If you are going to make one for a special dinner, why not make a bunch? I have not frozen and then thawed this one yet, but I’m guessing it will still be good. Don’t know how the potatoes will turn out – we’ll see!
Update: they were fine!
Originally published by Kim Tilley, a tightwad at heart. Kim 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. Edited and revised by Menus4Moms.
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