Jan 012004
 
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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!
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Recipes

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2

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Servings

6

12

18

24

30

36

Ingredients
Chicken 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

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:
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.

Nutritional Info:
Per Serving: 264 Calories; 14g Fat (49.3% calories from fat); 21g Protein; 12g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 429mg Sodium.
Exchanges: 3 Lean Meat; 1 Fat; 1 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

  One Response to “Members: Ziploc Chicken”

  1. THis is good using Dr. Pepper instead of the coke as well.

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