My second freezer cooking session was chicken. I bought 2 large chickens from Costco (total weight 10lbs). I put these chickens in my large 14qt stock pot, added 2 gallons of water and 2T salt. I let this simmer for about 30 hours. When it was done I strained the chicken from the broth. After it cooled I bagged about 8 quarts of stock..
I deboned and cut up the chicken meat and had 12 cups of meat…
While my stock and chicken where cooling down I made a double batch of brown rice. You can see my directions for making brown rice here: http://www.thefamilyhomestead.com/cookingwithbrownrice.htm . ..
The first recipe I put together was Mexican Chicken & Rice. This is basically similar to my Mexican Hamburger and Rice recipe: http://www.thefamilyhomestead.com/mexicanhamburgerrice.htm For this version I used 5 cups cooked rice, 2 cups (1 pint) salsa, 3 cups cooked chicken meat. I mixed it altogether and put it in a gallon zip lock bag..
On cooking day I will defrost it, put it in a 9x13 pan, top with cheddar cheese and bake at 350 until it is hot and cheese is melted.
The second meal was chicken burrito filling (could be used in tacos as well). I mixed together 4 cups cooked rice, 3 cups cooked chicken, and 2 cups cooked beans (I used a pint jar of my canned beans.. you can use store bought canned beans or your own cooked beans). I also added 1T chili powder and 1t cumin. I mixed it well and put it in a gallon size zip bag.. On serving day, defrost, and reheat for burritos that are served with all the trimmings (lettuce, tomatoes, cheddar cheese, etc..)
With the remaining cooked chicken I divided it between to quart size bags (3 cups in each bag). This will be used for soup or chicken casseroles. ..
I still had brown rice left and used it to make brown rice Florentine (pilaf w/spinach added): http://www.thefamilyhomestead.com/brownriceflorentine.htm I figured it would be nice to have a couple of side dishes in the freezer. I made 2 batches of this and put into zip bags..
More to come....