Roast Sticky Chicken

Adapted from busycooks

Ingredients

• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 large roasting chicken – choose the biggest you can find for maximum yield
• 1 cup chopped onion

Instructions

Begin by combining all the dry spices in a small bowl, mixing them thoroughly to create your aromatic rub. Remove any giblets from the chicken cavity and thoroughly clean the bird. Pat the chicken completely dry with paper towels – this is crucial for achieving that desirable crispy skin. Generously rub the spice mixture both on the exterior and inside the cavity of the entire chicken. Place the seasoned chicken in a large, covered container and refrigerate it overnight. This extended marination time allows the flavors to deeply penetrate the meat.

When you’re ready to roast, preheat your crockpot (slow cooker). Stuff the inside of the chicken cavity with the chopped onion, which will infuse moisture and flavor during cooking. Place the stuffed chicken in the crockpot and cook on a low setting for 5 hours, or until the chicken is thoroughly cooked. You’ll know it’s done when an internal thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Allow the chicken to rest for about 10 minutes before carving; this helps the juices redistribute, resulting in a more tender and flavorful meat.

Notes and Tips

This recipe is an excellent method for roasting a large chicken, especially when you plan for delicious leftovers. It produces a chicken reminiscent of those popular rotisserie-style birds, but it’s incredibly simple to make at home. The resulting meat is exceptionally moist and flavorful, tasting just as good reheated as it does fresh. Once you try this method, it might become your preferred way to roast chicken. Remember, you’ll need to start the preparation the night before you plan to serve it.

Update: This dish freezes remarkably well. Be mindful that the chicken tends to become very tender and may fall apart slightly, particularly the legs and wings, after freezing and thawing. However, the taste remains fantastic! I initially froze these in Ziploc bags, but for future batches, I might consider using a more rigid, box-type container to help maintain the chicken’s shape. Leftovers are perfect for making hearty soups and delicious chicken salad.

Rosemary Lemon Chicken

Ingredients

• 1 5-6 pound roasting chicken
• 2 large lemons
• 1 bunch fresh rosemary (or use dried leaves, about 2-3 teaspoons total)
• Olive oil
• Salt and freshly ground black pepper to taste
• 2 pounds small red potatoes
• 2 packages (9 oz each) frozen green beans, thawed and drained (fresh or canned can also be used)

Instructions

Prep time: Allow approximately 3 hours before your desired serving time for preparation and roasting. Preheat your oven to 350°F (175°C). Remove any giblets from the chicken and thoroughly clean the cavity. Pat the chicken completely dry. Position the chicken breast-side up. Fold the wings towards the neck, then tuck them under the back of the chicken to keep them securely in place during roasting.

Cut one lemon in half and squeeze out about one tablespoon of juice into a small bowl. Cut the remaining lemons into large chunks and place these lemon chunks, along with 2 sprigs of fresh rosemary (or 1 teaspoon dried), inside the body cavity of the chicken. Secure the legs and tail together with kitchen string. Place the chicken, breast-side up, on a rack within a large, open metal roasting pan. (Metal pans tend to yield more flavorful pan drippings than glass, in my experience).

In a separate small bowl, combine 2 tablespoons of fresh minced rosemary (or 2 teaspoons dried), 2 tablespoons of olive oil, 1 teaspoon of salt, and ¼ teaspoon of pepper. Halve the red potatoes and arrange them around the rack in the roasting pan. Drizzle the potatoes and the chicken with the reserved 1 tablespoon of lemon juice and 3 tablespoons of olive oil, then sprinkle with ¾ teaspoon of salt and ¾ teaspoon of pepper. Rub the seasoning mixture thoroughly into the chicken’s skin and toss the potatoes to ensure they are well coated.

Roast the chicken for 1 hour and 15 minutes in the preheated 350°F (175°C) oven, basting both the chicken and potatoes occasionally with the pan drippings. Once the chicken reaches a beautiful golden-brown color, loosely tent it with aluminum foil to prevent further browning. Add the thawed and drained green beans to the roasting pan, tossing them gently with the potatoes. Continue roasting for another hour, basting the chicken and vegetables periodically, or until a meat thermometer inserted into the thickest part of the thigh reads at least 175°F (79°C). (I’ve found these cooking times to be quite reliable; adding an extra 15 minutes can provide added assurance). Remove the foil during the last few minutes of roasting and brush the chicken again with the pan drippings for an attractive, glossy sheen. This chicken comes out absolutely gorgeous!

Carefully transfer the chicken to a large serving platter and remove the kitchen string. Arrange the roasted potatoes and green beans around the chicken, and garnish with fresh rosemary sprigs for a beautiful presentation.

Notes and Tips

This Rosemary Lemon Chicken is not only visually appealing but also incredibly easy to prepare, making it suitable for both special dinners and cooking in larger quantities. If you’re going to make one for an occasion, why not prepare several? While I haven’t personally frozen and thawed this particular recipe yet, I anticipate it will still be delicious. The potatoes’ texture after freezing and thawing is an unknown, but initial tests proved them to be fine!

Update: The potatoes held up surprisingly well after freezing and thawing, making this recipe even more convenient for meal prepping!

Simmering Chinese Chicken

Adapted from the Online CookBook by Dawn Wise

Ingredients

• 1 (4 lb) chicken, cut into parts (thighs and drums work exceptionally well for this recipe)
• 1 tbsp. oil
• ½ cup water
• ⅓ cup soy sauce
• ⅓ cup brown sugar
• 1 tbsp. catsup (ketchup)
• ¼ cup sherry, apple juice, or orange juice (choose your preferred fruit juice for a slight sweetness)
• ½ to ¾ teaspoons crushed red pepper (adjust to your desired spice level)
• 2 cloves garlic, minced
• 1 green onion, sliced
• 2 tbsp. cornstarch
• 1 tbsp. water (for cornstarch slurry)
• 2 teaspoons toasted sesame seeds (for garnish)

Instructions

To prepare this dish for freezing, combine the oil, water, soy sauce, brown sugar, catsup, sherry (or chosen juice), crushed red peppers, minced garlic, and sliced green onions in a large freezer bag that can comfortably accommodate the chicken pieces. Add the chicken parts to the bag, seal tightly, ensuring the chicken is well coated, and then freeze. This method marinates the chicken as it thaws, intensifying the flavors.

When ready to cook, thaw the chicken overnight in the refrigerator. Once thawed, transfer the chicken and marinade to a 3-quart casserole dish and cover. Bake in a preheated oven at 350°F (175°C) for 1 hour, stirring the chicken once during cooking to ensure even heat distribution. After baking, remove the chicken to a serving platter and pour the remaining juices into a saucepan. In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry, then add it to the sauce in the saucepan. Cook the sauce over medium-high heat, stirring constantly, for 1 to 2 minutes or until it thickens to your desired consistency.

Alternatively (Microwave Method): For a quicker cooking option, place the thawed chicken and marinade in a microwave-safe dish. Microwave on high for 5 minutes, then reduce to medium-high and continue cooking for 15 minutes. Turn the chicken pieces, then return to the microwave for another 15 to 20 minutes on medium-high until cooked through. Remove the chicken to a platter. Blend cornstarch and water, add to the remaining sauce, and microwave on high for 1 to 2 minutes, stirring until thickened.

Sprinkle the cooked chicken with toasted sesame seeds and serve the delicious, thickened sauce on the side. This dish pairs wonderfully with hot cooked rice and steamed broccoli.

Kim’s Note: The marinade smelled absolutely incredible during preparation, suggesting this recipe would be a definite winner. And it was!

Update: This dish was truly excellent! For future preparations, we decided that deboning the chicken before adding it to the marinade would make it even easier to eat. The versatility of this marinade is also impressive; it would be fantastic as a base for stir-fries. I once cooked the chicken on a bed of uncooked rice in the oven, covered with foil for an hour. The rice absorbed the wonderful sauce, which was a little too spicy for the kids but perfect for my husband and me. Mmmmmmm!

Teriyaki Chicken Wings

Also adapted from the Online CookBook by Dawn Wise

Ingredients

• 1 bag of frozen chicken wings (I typically used about 12 wings from my processed chickens)
• 1 cup of soy sauce
• ¾ cup brown sugar
• 1 tbsp. vinegar
• 1 teaspoon garlic salt
• 1 teaspoon ground ginger

Instructions

To prepare for freezing, divide the chicken wings between 2 or 3 one-gallon freezer bags. In a separate bowl, combine the soy sauce, brown sugar, vinegar, garlic salt, and ginger; mix these ingredients thoroughly until the sugar is dissolved. Divide this flavorful sauce evenly among the bags of chicken wings, ensuring each bag gets a good coating. Seal the bags, removing as much air as possible, and freeze.

When you’re ready to cook, thaw the chicken wings overnight in the refrigerator. Once thawed, empty the contents of a bag (wings and marinade) into a large baking pan. Bake in a preheated oven at 400°F (200°C) for 30 minutes, turning the wings once halfway through cooking to ensure even caramelization and doneness. The wings should be beautifully glazed and cooked through.

Notes and Tips

This recipe is a fantastic way to utilize the wings from your bulk chicken processing. The marinade is simple yet incredibly effective, delivering a classic sweet and savory teriyaki flavor that everyone loves. For an extra touch, you can broil them for a few minutes at the end to get crispier skin, watching carefully to prevent burning.

Homemade Shake and Bake Coating Mix

Adapted from the Tightwad Gazette

Ingredients

• 4 cups all-purpose flour
• 4 cups ground crackers (a box of saltines, like those found at Aldi’s for 39 cents, works perfectly) or pre-made cracker meal
• 4 tablespoons salt
• 2 tablespoons sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 3 tablespoons paprika
• ¼ cup vegetable oil

Instructions

In a very large bowl or container, thoroughly mix together the flour, ground crackers (or cracker meal), salt, sugar, garlic powder, onion powder, and paprika. Once the dry ingredients are well combined, drizzle in the vegetable oil. Use your hands or a whisk to incorporate the oil evenly into the mixture, breaking up any clumps until it resembles a coarse, crumbly coating. This oil helps the coating adhere better to your meat and crisp up beautifully. Store the prepared mixture indefinitely in the refrigerator in a tightly covered container, such as an old ice cream bucket or coffee can.

Customization and Usage

This homemade coating mix is incredibly versatile. You can easily adjust the spices to suit your taste or the cuisine you’re aiming for. Consider adding Italian seasonings, Cajun spices, Mexican chili powder, or even Asian-inspired flavors. Crushed French fried onions also make a delicious addition, providing an extra layer of flavor and texture.

To cook: First, dip your chosen meat (chicken, fish, pork, or even vegetables) into a wet ingredient such as an egg wash, buttermilk, regular milk, or even salad dressing. This creates a surface for the coating to adhere to. Then, transfer the wet meat into a bag or shallow dish containing your homemade Shake and Bake mixture. Shake or press to coat thoroughly. Bake at 350°F (175°C) for the appropriate length of time for the specific meat you are preparing, until it’s golden brown and cooked through.

Update: The oven-fried chicken strips made with this coating froze exceptionally well. We found it convenient to cook them first, then freeze, allowing for quick reheating in the microwave. While they might lose a bit of their initial crispiness when microwaved, they remain delicious. Alternatively, you can freeze the coated raw strips and bake them directly from frozen, which helps retain more crispness.

Kim’s Hot Wings (Improvised & Delicious)

Ingredients

• Chicken wings (from your bulk processing)
• Mild pepper sauce, such as Red Devil or Frank’s RedHot (or your preferred heat level)

Instructions

Place raw chicken wings into freezer bags. Add a few teaspoons of your chosen pepper sauce to each bag, ensuring the wings are lightly coated. Seal the bags and freeze immediately. This allows the wings to marinate as they thaw, infusing them with flavor.

When ready to cook, thaw the wings overnight in the refrigerator. Once thawed, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 30 minutes, or until they are thoroughly cooked through and slightly crispy. These hot wings were an improvised recipe born from necessity and have become a favorite!

Notes and Tips

This recipe is incredibly simple and allows for easy customization of heat. If you’re unsure about the spice level of your pepper sauce, you might want to dilute it slightly with ketchup or barbecue sauce before adding it to the wings. The beauty of this recipe lies in its adaptability and straightforward preparation for a quick, spicy treat.

Forbidden City Chicken

This recipe, a delightful find from a cookbook featuring the best of Junior League collections, was shared with me by my mom. She’s a romance writer with a busy schedule, so if she says a recipe is easy and delicious, it’s definitely worth trying!

Ingredients

• ¾ cup soy sauce
• 2 tablespoons butter, melted
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 garlic clove, crushed
• 2 dashes Tabasco sauce (or to taste)
• 2 small broiler chickens, split (or, as I prefer for convenience, 2 whole boneless, skinless chicken breasts)
• Sesame seeds (for garnish)

Instructions

Arrange the chicken halves (or boneless, skinless breasts), skin-side up if using halves, in a baking pan. In a separate bowl, combine the soy sauce, melted butter, curry powder, ground cinnamon, ground ginger, crushed garlic, and Tabasco sauce. Mix these ingredients well to form the marinade. Spread this flavorful mixture evenly over the chicken. Once coated, you can either cook immediately or freeze the chicken directly in the baking pan (covered tightly) or in a freezer bag for later.

To Prepare After Freezing: Thaw the chicken overnight in the refrigerator. Preheat your oven to 325°F (160°C). Sprinkle sesame seeds generously over the chicken. Bake uncovered for approximately one hour, or until the chicken is golden and thoroughly cooked. If using boneless chicken breasts, you will likely need less cooking time – perhaps 30-40 minutes – and you may want to loosely cover them with foil partway through to prevent drying out. This recipe also sounds like it would be fantastic grilled, especially for summertime!

Notes and Tips

Update: We tried this recipe and really enjoyed it. However, we found that the sauce can become quite strong if the chicken marinates for too long. To mitigate this, you have a few options: reduce the amount of sauce used, dilute the sauce with a little water or chicken broth, or freeze the sauce separately and marinate the chicken for only 5-10 minutes just before cooking. This flexibility allows you to customize the flavor intensity to your liking.

Flavorful Fajitas

Adapted from the Online CookBook by Dawn Wise

Ingredients

• 5 tbsp. oil, divided
• ¼ cup lime juice
• ½ teaspoon ground cumin
• ⅛ teaspoon cayenne pepper (adjust to your spice preference)
• 1 lb boneless and skinless chicken breast, cut into thin strips (or 1 lb shrimp, and/or 1 lb flank steak, cut diagonally across the grain into thin strips – any combination of the three works beautifully)
• 1 large red bell pepper, cut into thin strips
• 1 large yellow bell pepper, cut into thin strips
• 1 large green bell pepper, cut into thin strips
• 1 onion, thinly sliced, or 1 clove garlic, minced (or both for added flavor)
• ¼ teaspoon black pepper
• Flour tortillas (for serving)
• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Sour cream
• Guacamole
• Other optional condiments of your choice (e.g., salsa, fresh cilantro)

Instructions

For freezer preparation, combine 2 tablespoons of oil, the lime juice, cumin, and cayenne pepper with your chosen meat (chicken, shrimp, or steak) in a freezer bag. Mix thoroughly to ensure the meat is well coated, then seal the bag and freeze. In a separate freezer bag, place the sliced bell peppers, onions, and garlic. Seal this bag and freeze as well. Keeping them separate prevents the vegetables from becoming mushy during the thawing process and allows for optimal cooking textures.

When ready to prepare, thaw both the marinated meat and the vegetable bag overnight in the refrigerator. In a large skillet or cast-iron pan, heat 1 tablespoon of oil until it is very hot – almost smoking. Add the marinated meat with its marinade to the hot skillet and stir-fry over high heat until the meat is fully cooked and slightly charred. Remove the cooked meat from the skillet and set it aside.

Add the remaining 2 tablespoons of oil to the same skillet and heat until very hot again. Add the thawed vegetables (peppers, onions, and garlic) to the oil and stir-fry over high heat for 3 to 5 minutes, until they are tender-crisp – you want them to retain a slight bite. Return the cooked meat to the skillet with the vegetables and heat through for another minute or two, allowing the flavors to meld. Serve the hot fajita mixture immediately with warm flour tortillas, shredded cheese, sour cream, guacamole, and any other favorite condiments.

Kim’s Note: I often find multi-colored bell pepper 4-packs at discount stores like Aldi for a great price. I buy several, chop them, and freeze them by color. This ensures I always have a vibrant assortment of peppers on hand without the higher cost of buying them individually or out of season.

Update: These fajitas were excellent! For my personal preference, next time I will use a little less lime juice and slightly fewer bell peppers to allow the chicken flavor to shine even more, but this is easily adaptable to individual tastes.

Skewered Chicken (Quick & Easy)

Here’s another great recipe from my mom. I didn’t have enough chicken from my bulk processing to make this one at the time, but it’s so incredibly easy that it hardly seems worth the effort to fix ahead and freeze. This is a perfect “Quick and Easy” entrée for when you crave something fresh and flavorful!

Ingredients

• 1 pound or more boneless, skinless chicken breasts (from your processed chicken batch)
• Soy sauce (for marinating)
• Bamboo or wooden skewers (if using wooden, soak them in water for at least 30 minutes to prevent burning)

Instructions

Cut the boneless, skinless chicken breasts into long, thin strips. Place the chicken strips in a shallow dish or a Ziploc bag and marinate them in soy sauce for a minimum of 15 minutes. This short marination time is enough to infuse the chicken with savory flavor without over-salting.

Carefully thread the marinated chicken strips onto the skewers. To ensure they stay on well during grilling, pierce the chicken in several places along the strip – almost like “sewing” it onto the skewer. This prevents the strips from spinning or falling off when you turn them.

Grill the skewered chicken over medium-high heat until it’s cooked through and has beautiful grill marks, usually a few minutes per side depending on the thickness of the strips. This dish is fantastic served with grilled vegetables (like bell peppers and onions) and corn on the cob, making it an ideal choice for a summery, oriental-style dinner or any outdoor gathering!

Notes and Tips

This recipe is all about freshness and quick preparation. While it’s not designed for bulk freezing, having pre-cut chicken strips from your processing makes it even faster to assemble on the fly. The simplicity allows the quality of the chicken and the light soy marinade to truly shine. For an added flavor dimension, consider adding a sprinkle of sesame seeds or a dash of ginger to the soy marinade.

Kim’s Oven Fried Chicken Strips

Ingredients

• Homemade Shake and Bake Coating Mix (prepared as per recipe above)
• Boneless, skinless chicken, cut into strips (from your processed chicken breasts)
• Buttermilk

Instructions

Take your boneless, skinless chicken strips and soak them in buttermilk for at least 15 minutes. For even more tender and flavorful results, you can let them soak overnight in the refrigerator. The buttermilk helps to tenderize the chicken and provides a tangy flavor. Once soaked, remove each strip from the buttermilk, allowing any excess to drip off, then dip it into your prepared Homemade Shake and Bake coating mix. Ensure each strip is well coated on all sides, pressing gently to adhere the mixture.

Arrange the coated chicken strips in a single layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until the chicken is cooked through and the coating is golden and crispy. To freeze for later use, first place the cooked chicken strips on a cookie sheet and flash freeze them until solid. Once frozen, transfer them to a Ziploc freezer bag, removing as much air as possible, for convenient storage.

To Serve

These oven-fried chicken strips are incredibly convenient. You can use them directly from the freezer. To reheat, you can microwave them (they won’t be as crispy but will still be delicious and moist) or reheat them in an oven or air fryer to regain some crispness. They make a fantastic quick meal or addition to salads and wraps!

Kim’s Deep Fried Chicken Strips (A Special Occasion Treat)

This is undeniably not a low-fat recipe, making it perfect for special occasions or indulgent meals. If you’re looking for that incredible fried chicken taste with a bit less fat, or want to make them stretch further, consider using them in a delicious fried chicken salad, much like those found in popular restaurants! MMMM.

Ingredients

• 1 pound boneless, skinless chicken, cut into strips or bite-sized pieces
• 1 cup buttermilk (see note for substitution)
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• Other seasonings of your choice (e.g., cayenne pepper for spicy, paprika, garlic powder)
• Oil for deep frying (vegetable, canola, or peanut oil are good choices)

Instructions

Begin by soaking your chicken strips in buttermilk for at least 15 minutes. For an even more tender and flavorful result, you can soak them longer, even overnight in the refrigerator. If you don’t have buttermilk, you can easily create a substitute by watering down sour cream to a buttermilk-like consistency (approximately 1 cup sour cream with 1-2 tablespoons water, or milk with a tablespoon of vinegar/lemon juice). While the chicken is soaking, prepare your dredging mixture: In a shallow dish, combine the flour, salt, black pepper, and any additional seasonings you prefer (I often add red pepper for a spicy kick).

Remove the soaked chicken from the buttermilk, allowing any excess liquid to drip off. Dip each chicken strip thoroughly into the flour mixture, ensuring it’s completely coated. For freezing, arrange the coated raw chicken strips in a single layer on a cookie sheet and place them in the freezer until solid. Once frozen, transfer them to a Ziploc freezer bag, removing as much air as possible, for long-term storage.

To cook, heat enough oil for deep frying in a deep pot or Dutch oven until it reaches 350-375°F (175-190°C). The secret to truly great deep-fried chicken strips is getting the oil *really* hot. Carefully drop the coated chicken strips into the hot oil, ensuring not to overcrowd the pot. Fry until they are golden brown and cooked through, usually 4-6 minutes depending on thickness. Remove with a slotted spoon and place on a wire rack over paper towels to drain excess oil. These are, hands down, the best and most economical chicken strips we’ve ever had, despite the slight mess of deep frying!

Update and Serving Suggestions

This recipe has become a true favorite in our household. I now exclusively prepare fried chicken strips this way because, despite appearances, it’s far less messy than other methods, and the results are consistently fantastic. The key, as mentioned, is maintaining a high oil temperature for that perfect crisp. We frequently make extra batches for our homemade fried chicken salad, which features sliced chicken strips atop a bed of fresh lettuces and tomatoes, generously drizzled with my special “Insanity Sauce” (recipe below). It’s a remarkably similar, and arguably superior, version of the fried chicken salads found at places like Steak and Shake.

Kim’s Insanity Sauce

This versatile sauce is my go-to for pairing with chicken strips, but its uses extend far beyond! I also use it as a flavorful substitute for mayonnaise in chicken or tuna salad, and it makes an excellent dip for chips, or a zesty sauce for pitas and burritos.

Ingredients

• 1 cup ranch dressing (I buy the gallon size at Sam’s Club for economy)
• One or two drops (yes, just DROPS) of “Dave’s Insanity Sauce” or another explosively hot sauce (Dave’s Insanity Sauce can often be found at specialty kitchen stores or online at Dave’s Gourmet).

Instructions

Combine the ranch dressing and the chosen hot sauce in a small bowl. Mix the ingredients extremely well to ensure the intense heat is evenly distributed. Be warned: if the sauce takes on even a slightly pink hue, it likely means you’ve added too much hot sauce, and it will be incredibly potent! Dave’s Insanity Sauce is advertised as “the hottest sauce in the world,” and from my experience, it certainly lives up to its reputation. However, when mixed with a substantial “cooling” agent like ranch dressing, sour cream, or yogurt, it transforms into a wonderfully flavorful and spicy condiment. I always keep a container of this mixture prepared in the fridge. It’s truly fantastic, and all our friends (we entertain quite a bit!) absolutely adore it.

A Little Anecdote

By the way, my husband’s name is Dave, and I often tease him about the sauce, claiming he’s insane just like the sauce’s name! It always gets a laugh!

Kim’s Fried Chicken Salad (Better Than Restaurant Versions!)

This recipe is a brilliant way to use up leftover chicken strips from your bulk processing. We often make extra fried chicken strips on one night and then assemble these salads during the week. It’s become one of our family’s absolute favorites, originally inspired by Steak and Shake, but after a taste comparison, I confidently declare it even better!

Ingredients (Per Person, for Big Portions)

• 2-3 fried chicken strips (from your prepared Deep Fried Chicken Strips)
• 2 cups mixed lettuces (a combination of romaine and spinach works wonderfully; avoid iceberg lettuce for a more flavorful and nutritious base)
• ¼ cup chopped tomatoes
• Additional salad toppings of your choice: shredded carrots, alfalfa sprouts, thinly sliced red onion, steamed vegetables (like broccoli florets or corn), cucumbers, etc.
• Insanity Sauce for the dressing (prepared as per the recipe above)

Instructions

To assemble your salad, start by arranging the mixed lettuces on a large plate or in a bowl. Follow with the chopped tomatoes and any other optional toppings you desire, creating a colorful and fresh base. Next, take your fried chicken strips and cut them into bite-sized pieces. Arrange these cut-up chicken pieces over the salad. Finally, generously drizzle your homemade Insanity Sauce over the entire salad as the dressing. Yummy!

Notes and Tips

This salad is incredibly satisfying and a perfect way to transform leftovers into a fresh, new meal. The combination of crispy chicken, fresh vegetables, and the zesty kick of the Insanity Sauce creates a flavor profile that’s hard to beat. Feel free to customize the vegetables to whatever you have on hand or what’s in season, making it an adaptable and always delicious option.

All-Purpose Crockpot Chicken & Broth

Adapted from the Busy Cooks website

Ingredients

• 1 onion, sliced
• 1 carrot, sliced
• 1 celery rib, sliced
• 1 large chicken, 5 lbs or more (or chicken backs from your processing)
• ½ cup chicken broth or water

Instructions

Place the sliced vegetables (onion, carrot, celery) in the bottom of your crockpot (slow cooker). This creates a flavorful bed for the chicken. Place the cleaned chicken (or chicken backs) on top of the vegetables, oriented with the neck facing up if using a whole bird. Season the chicken generously as desired with salt, pepper, and any other herbs or spices you prefer. Pour the ½ cup of chicken broth or water over the chicken. Cover the crockpot and cook on a low setting for 8 to 9 hours, or until the chicken is fork-tender and thoroughly cooked.

Once cooked, carefully remove the chicken from the pot and allow it to cool slightly. Meanwhile, strain the liquid in the crockpot to remove the cooked vegetables and any solids, reserving the flavorful stock. Chill the stock in the refrigerator until the fat rises to the top and hardens. Once hardened, easily remove the layer of fat, leaving behind a rich, thickened broth. This stock is double strength, so remember to mix it with equal parts water when you use it in recipes to achieve a standard broth consistency.

After the chicken has cooled, remove the meat from the bones and cut it into pieces sized appropriately for your intended recipes (e.g., for salads, casseroles, sandwiches). Return all the bones and skin (from the cooked chicken) to the crockpot, cover them with fresh water, and cook on low overnight. Repeat the straining and chilling process to extract every last bit of flavor and nutrition, and then remove the fat from this second batch of broth. Freeze both batches of broth in desired portions for future use.

Notes and Tips

This isn’t really a standalone main dish, but rather an incredibly painless and efficient way to obtain both cooked chicken meat for various recipes (salads, casseroles, quesadillas, etc.) and a significant bonus: several cups of intensely flavorful, double-strength chicken broth. You get juicy, tender, and flavorful chicken, along with a very rich broth, all for minimal active effort. It’s an ideal recipe for maximizing your bulk chicken purchase.

Kim’s Note: I’ve successfully been using chicken backs for this recipe instead of a whole chicken, and it works wonderfully. Why not extract every penny and every ounce of flavor from those birds?