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Ziploc Chicken
from
www.chuckwagondiner.com
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Ingredients: |
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*Legs and
thighs |
4 lbs. |
8 lbs. |
12 lbs. |
16 lbs. |
20 lbs. |
24 lbs. |
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Barbecue
sauce |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Garlic
powder |
1 t. |
2 t. |
1 T. |
1 T. +
1 t. |
1 T. +
2 t. |
2 T. |
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Onion
powder |
1 t. |
2 t. |
1 T. |
1 T. +
1 t. |
1 T. +
2 t. |
2 T. |
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Coke or
Beer |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
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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!
<<<<<<<
Go to the July/August 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
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Monday, August 04, 2008.
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