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?
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
DUMP SPICED CITRUS CHICKEN
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger
Herb-wine Chicken
1 cup Red Wine
2/3 cup Vegitable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
*
Cranberry Chicken
2 Tablespoons Melted Butter (smart balance)
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
*
APPLE "DUMP" CHICKEN
Recipe By :Soopermom (
[email protected])
Serving Size : 6
1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1/2 teaspoon chicken bouillon
1 clove garlic
1/4 teaspoon tarragon
1 Whole apple -- cored and sliced
1/4 cup green onion -- diced
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).
Source:
"http://oamc.8m.com"
* With the cranberry chicken and the apple chicken, I'm thinking that 1/2 cup of cranberry sauce and 1/2 cup of apple juice would be ok, because it's actually the marinade and not much will really get into the meat and most of the time we don't make gravy with the pan drippings anymore.