Lynne's Country Kitchen
lynnescountrykitchen.net

This is another Chicken Plan from Beth's Once-A-Month Cooking. I purchase my chicken at Sam's Club or Costco where I can buy in bulk at fairly reasonable prices.

MENU


COOKED ITEMS

Shredded Chicken
Sliced Chicken Breast
South-of-the-Border Chicken Bake
Chicken Casserole
Poppyseed Chicken
Chicken Fajita Mix
Chicken Adobo(Use cut up leg quarters for this)

RAW ITEMS

Marinated Chicken (Teriyaki, Lemon and BBQ)
Chicken Nuggets
Roast Sticky Chicken

SHOPPING LIST

Chicken Leg Quarters and/or Boneless, skinless breasts
(Adjust amount needed to purchase by how many servings of each recipe
    you plan to do)
2 Roasting Chickens, approximately 5 pounds each
1 jar Salsa or Picante Sauce
2 cans Cream of Mushroom soup, or homemade equivalent
2 cups sour cream
24 corn tortillas
2 packages Chicken Fajita Seasonings, marinage, or homemade equivalent
1 bottle white vinegar
1 bottle soy sauce
Bay leaves, dry or fresh
Garlic powder or crushed garlic cloves, to taste
4 onions
1 bottle lemon juice or fresh lemons for juice
Parmesan cheese
1 can Italian-Style bread crumbs
1 pound Sharp Cheddar cheese
3 eggs
White pepper
Salt
Black pepper
Paprika
Cayenne pepper
4 packages Teriyaki Marinade mix
Thyme, dried
2 to 3 bottles BBQ Sauce
Ritz Crackers or similar type cracker
Poppyseeds (to have on hand)
Worcestershire Sauce
1 bottle Lime Juice (if making fajita marinade)
Milk
Butter or margarine

PREPARATION

Boil about 1/2 to 3/4 of all the chicken parts in water seasoned with 1 carrot, 1 to 2 celery stalks and a cut-up onion for approximately 2 hours until done.

Allow to cool until able to handle with hands.

While waiting for chicken to cool, mix marinades and sauce for Poppyseed Chicken and South-of-the-Border Chicken Bake. Mix rub for Roast Sticky Chicken.

When chicken is cool enough to handle, debone and slice or shred. If using breasts slice some of the breasts for chicken-topped salads.

Assemble South-of-the-Border Chicken Bake and Poppyseed Chicken.

Use half of remaining shredded/sliced chicken for Fajita Mix.

Bag remaining shredded or sliced chicken in 1 to 2 cup measurements in ziplock bags or freezer containers for quick to make meals.

Rinse and pat dry remaining pieces and roasts.

Start Chicken Adobo and let simmer while preparing remainder of plan.

Slice chicken for Nuggets and set aside.

Bag remaining chicken in labeled freezer ziplock bags and add marinades. Seal and freeze.

Apply rub for Roast Sticky Chicken to the roasters, bag in large labeled freezer ziplock bags and freeze.

Prepare breading for Nuggets and apply to Nuggets.

Freeze Nuggets on a cookie sheet in the freezer then place in labeled ziplock bags and freeze.

Allow Adobo to finish, cool and measure out into family-size portions into labeled ziplock freezer bags or containers.