Shoutout to big batches of chicken thighs and freezer portions!
Shoutout to big batches of chicken thighs and freezer portions!
by essenfoodnoms
2 Comments
essenfoodnoms
I rubbed boneless chicken thighs with Lawry’s seasoning salt and freshly ground pepper, and let sit for about an hour covered in the fridge, then cooked low for 5 hours (ish) with chicken stock and a little bed of roughly cut onion. That’s it! Then I shredded it and portioned it out for the freezer. This worked great for me (just one person to cook for, tiny kitchen) because it is so simple but delicious and versatile!
For this dish, I thawed my cooked chicken overnight in the fridge, whipped up a mix of soy sauce, honey, sriracha, and a splash of cider vinegar (all to taste), tossed it with the chicken, then reheated it in loosely wrapped foil in my toaster oven. A cabbage leaf, some avocado, and a sprinkle of sesame seeds and a touch of pepper and … voila!
I don’t consider myself much of a chef but this was SO GOOD and I had everything already in my fridge/pantry. And now some extra chicken in my freezer for my next easy dinner… I’m thinking Sweet Baby Rays bbq sauce, a nice brioche bun, and a grilled ear of corn? 🙂 Enjoy!
MightySquishMitten
We do this too. I try to keep a stash of shredded slow cooked pork shoulder, beef brisket, lamb shoulder and chicken thighs in portions in the freezer. Just defrost and add some sauce e.g hoisin, bbq or chipotle and serve it in a wrap, bun, on salad or with roasted veg for easy dinners. I try to buy the cheapest cuts possible and cook in bulk. I think it saves a lot of money in the long run.
2 Comments
I rubbed boneless chicken thighs with Lawry’s seasoning salt and freshly ground pepper, and let sit for about an hour covered in the fridge, then cooked low for 5 hours (ish) with chicken stock and a little bed of roughly cut onion. That’s it! Then I shredded it and portioned it out for the freezer.
This worked great for me (just one person to cook for, tiny kitchen) because it is so simple but delicious and versatile!
For this dish, I thawed my cooked chicken overnight in the fridge, whipped up a mix of soy sauce, honey, sriracha, and a splash of cider vinegar (all to taste), tossed it with the chicken, then reheated it in loosely wrapped foil in my toaster oven. A cabbage leaf, some avocado, and a sprinkle of sesame seeds and a touch of pepper and … voila!
I don’t consider myself much of a chef but this was SO GOOD and I had everything already in my fridge/pantry. And now some extra chicken in my freezer for my next easy dinner… I’m thinking Sweet Baby Rays bbq sauce, a nice brioche bun, and a grilled ear of corn? 🙂 Enjoy!
We do this too. I try to keep a stash of shredded slow cooked pork shoulder, beef brisket, lamb shoulder and chicken thighs in portions in the freezer. Just defrost and add some sauce e.g hoisin, bbq or chipotle and serve it in a wrap, bun, on salad or with roasted veg for easy dinners. I try to buy the cheapest cuts possible and cook in bulk. I think it saves a lot of money in the long run.