Lynne's Country Kitchen
lynnescountrykitchen.net

This is another Chicken Plan. I purchase my chicken at Sam's Club or Costco where I can buy in bulk at fairly reasonable prices.

This Guide is from Woman's Day Magazine

MENU


Chicken Cacciatore
Coq Au Vin
Chicken Burritos
Chicken-Vegetable Soup
Oven-Fried Chicken and Vegetables (Tonight's Dinner)
Chicken Potpie


GET SET

Read the schedule and recipes all the way through.

Assemble the ingredients and equipment for each dish.

Clean up as you go.

SHOPPING LIST

MEAT

62 chicken thighs (about 20 pounds)
20 chicken drumstsicks (about 5-1/2 pounds)
Thick-cut bacon (4 slices)

PRODUCE

20 ounces white mushrooms
18 large carrots (about 4-1/2 pounds)
9 medium-size onions
6 ribs celery (from 1 bunch)
5 medium-size zucchini (about 2-1/2 pounds)
4 medium-size red bell peppers (about 2-1/2 pounds)
4 medium-size green bell peppers (about 2 pounds)
3 medium-size jalapeno peppers
3 large baking potatoes
1 navel orange
1 bulb fresh garlic
10 burrito-size flour tortialls
4 boxes (about 8-1/2 ounces) each corn-bread mix
Long-grain white rice (1 cup)
Chicken bouillon cubes (8)
Packaged plain bread crumbs (3/4-cup)
Olive oil
Vegetable oil
All-purpose flour (2 tablespoons)

CANS/JARS

2 cans (28-ounces) each whole plum tomatoes in purée
1 can (28-ounces) crushed tomatoes
2 cans (16-ounces) each refried beans

FREEZER

16-ounce bag frozen peas
16-ounce bag frozen pearl onions

DAIRY

Butter or margarine, 1 stick
Eggs (4 for cornbread mix)
8-ounces Cheddar cheese
Grated Parmesan cheese (2 tablespoons)
Milk (2 cups plus amount needed for cornbread mix)

HERBS AND SEASONINGS

1 bunch fresh dill (you need 1/2 cup chopped)
1 bunch fresh rosemary or 3 teaspoons dried
Bay leaves (2)
Black peppercorns
Chili powder
Dried oregano
Ground cloves
Ground black pepper
Italian seasoning
Salt

LIQUOR

Dry red wine

PREPARATION

Place 1 oven rack in middle of oven, the other in lowest postition.

Heat oven to 400 degrees. Remove frozen peas and pearl onions from freezer to thaw.

Put 12 chicken thighs in a jelly-roll pan and roast on middle rack 30 minutes. (They will be used in the burritos.)

Remove skin from 30 raw thighs. Divide between two 8-quart stock pots. To each pot add 8 cups water, 4 bouillon cubes, 1 bay leaf and 6 peppercorns. Bring to a boil over high heat, removing foamy scum as it rises. Reduce heat to medium-low, cover and simmer 45 minutes. Uncover, and simmer 30 minutes longer until chicken is very tender. Remove chicken immediately with a slotted spoon.

Meanwhile cut off tops of celery. Divide tops and whole ribs between both soup pots.

Cut 3 onions in quarters. Put half of each in each soup pot. Slice remaining 6 onions and set aside.

Peel carrots. Put 6 whole ones in each soup pot. Cut remaining 6 carrots in half lengthwise. Cover and reserve for tonight's meal of Oven-Fried Chicken and Vegetables.

Halve 3 zucchini lengthwise, then slice crosswise (will be added to soup later). Quarter remaining zucchini lengthwise, then cut in half crosswise. Cover and reserve for tonight's meal.

Seed red and green bell peppers and cut in thin strips. Seed and thinly slice jalapeno peppers. (Don't touch eyes and wash hands well after cutting jalapenos.)

Mince 6 cloves garlic. Wrap and reserve 2 minced cloves for tonight's meal.

Heat 1 tablespoon vegetable oil in each of two 10-inch or larger skillets.

To each, add half the sliced onions, bell peppers and jalapenos, minced garlic and 1/2 teaspoon each salt and pepper. Cook over medium-high heat, stirring often, 20 minutes or until vegetables are tender.

Meanwhile remove skin from raw drumsticks and remaining raw thighs and scrub potatoes. Reserve for tonight's meal.

IMPORTANT NOTE TO THE COOK:

For the maximum efficiency, prepare the recipes in the order given. However, if you're going to start cooking long before you want to serve tonight's dinner (Oven-Fried Chicken and Vegetables), read the note at the beginning of that recipe and finish making all the other dishes (including the Chicken Potpie filling) before cooking tonight's dinner.

FREEZER SMARTS

For best results, don't overcook foods.

Freeze in individual 2 or 4 servings batches so you can pull out only as much as you need.

Press as much air as you can from freezer bags before sealing.

Square containers and zipper-type bags make the most efficient use of freezer space. For speedy thawing, put foods in small zipper-type bags and lay them flat in the freezer.

Label packages with name of dish, date and amount. (Lynne's Note - I also put the cooking/baking directions on the package.)

Plan to use the food within 3 months.