Entrees - Poultry
Ziploc Chicken
| Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients: |
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| *Legs and thighs |
4 lbs. |
8 lbs. |
12 lbs. |
16 lbs. |
20 lbs. |
24 lbs. |
| Barbecue sauce |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Garlic powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Onion powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Coke or Beer |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| Salt and pepper to taste |
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Assembly Directions:
Wash chicken parts well. Combine barbecue sauce,
garlic powder, onion powder, coke or beer, salt and
pepper in a large freezer bag or rigid container.
Add chicken parts.
Freezing and Cooking Directions:
Seal, label and freeze.
To serve, thaw parts. Cook on a slow dying
fire or on a grill using a brush to baste chicken
with leftover marinade. Test doneness by piercing
thickest part of chicken. Juices should run clear.
Comments:
I froze a double batch of this chicken and used the
rigid container as an ice pack on our way to a
summer family reunion. As the chicken thaws it
absorbs the liquid for a great-tasting marinade.
Yum!
You can use any type of chicken that you would like to. I found that I got about 7 legs in a 2 lb. package and about 5 thighs in a 2 lb. package.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.