Monday, September 15, 2008

Dump Chicken

I haven't tried any of these yet, but I am intrigued. This website has recipes on how to make Dump Chicken. What is Dump Chicken? Let's get it straight from the horses mouth (that isn't lipstick on the pig, so please no comments from the peanut gallery)

What is Dump Chicken?
Dump chicken is one of the easiest forms of Freezer cooking! The idea is VERY simple, do NOT over think it. You take raw (never frozen) OR Frozen chicken pieces, toss them into a One Gallon Freezer Bag, then toss in the sauce and freeze flat. The key is never RE-FREEZE Raw chicken. Then thaw the chicken and cook! You can bake it, roast it, crock pot it, grill... and maybe microwave it? I have never gotten a bad review on my dump chicken (just on my website! HA!)
All the recipies can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, bonelss, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy!

Here is the website

If you try any, will you please post back what it was and if you liked it.


Steff said...

I need to look into this. I told Matt I really need to have some freezer or quick meals ready for those crazy days that we end up having pizza or something. Thanks for the idea.

Nicci said...

Our family regularly prepares dump chicken for the freezer, we have even expounded on the ideas with other meats, like turkey and beef... there are no 'rules' for the dump recipes, it is just a matter of finding the meat marinades combination that you like best. One of our favorites is for boneless chicken breasts- *cut each chicken breast in half and pound thin with a meat tenderizer using the 'hammer' side * Place four cutlets each in a gallon size freezer bag * In each freezer bag put 1/4 cup olive oil, 2 tblsp. minced garlic,3 tblsp of either lemon or lime juice, 1 tblsp of either lemon or lime zest & 1 teaspoon pepper. * Seal and freeze up to 6 months * To use: pull out of freezer and thaw... 'dump' either in to a baking dish and bake at 350 until baked through OR 'dump' into a skillet heated to medium and cook until no longer pink, turning each cutlet about halfway through the cooking process (about 3-4 minutes on each side) ** Serve with brown rice, veggies and salad Enjoy!