Magic Mayo Moist Chicken Breasts

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This Magic Mayo Moist chicken breasts recipe is a variation, with variations, of a generic Mayo Chicken Breast recipe that’s been around since the 60’s.  It is moist, versatile, full of flavour, moist, and best of all, easy to make! Did I say that Magic Mayo Moist Chicken is moist?  Did I say that Magic Mayo Moist Chicken is easy and versatile?  You betcha! Magic Mayo Moist Chicken is perfect for a stress-free dinner party, too – prepare ahead, leave in the fridge until you put the oven on to preheat, put into the oven when ready! MAGIC!

Magic Mayo Moist chicken breasts, ready to eat – note the moisture on the lower right

Ingredients:

  • 1 cup good egg mayonnaise (use plain Greek yogurt in place of the mayo, for a healthier option, or half and half)
  • 4 boneless, skinless chicken breasts (halve recipe for 2 people)
  • 1/2 cup Parmesan cheese
  • ½ -1 teaspoon seasoning salt (or Italian, or your choice)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • Optional: ½ cup mozzarella, sprinkle planko or other crumbs)

Directions:

  1. In a small bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings of your choice (other options below)..
  2. Preheat oven to 160 deg C (375 deg F)..
  3. Put the chicken breasts into a baking dish, tucking thin ends underneath.
  4. Spread the mayo mixture evenly on top of each chicken breast, sprinkle with crumbs, if using.
  5. Bake in the preheated oven, for about 35-45 minutes,  or until cooked through. (test wuth skewer for clear juices from thickest part.
  6. Serve warm, with noodles, potatoes or similar, plus a salad.

Autumn’s Culinary TIPS:

Experimenting with the basic recipe is fun – here’s some ideas

  1. Try using the mayo mix on thick fish fillets.
  2. Slice the chicken through the middle from the side and slide in a big slice of ham with a little Mozzarella por cheddar cheese for a different taste.
  3. You can switch the mayo for Greek yoghurt or lite mayo, the seasonings for BBQ or other seasonings.
  4. Other things you can add, or sub for original seasoning:

– Finely zested lemon or orange zest.

– finely chopped fresh herbs ( a little basil or thyme is great)

– a little chilli, or even some sweet chilli sauce

– some seasoned breadcrumbs (wholemeal or Planko are great)

  1. As well as the parmesan, add 1/4 – ½ cup grated mozzarella cheese.
  2. Try adding some bacon (chopped small) on top, about 3/4 the way through cooking.
  3. A great, easy side dish is thin egg noodles cooked to al dente, drained, and then some butter, garlic cloves, and Parmesan cheese sprinkled on top! Delicious and simple .  Salads are great, too.
  4. What great ideas can YOU come up with?

Magic Mayo Moist chicken breasts, ready for the oven

Magic Mayo Moist Chicken Breasts
Author: 
Recipe type: Chicken, Dinner, Celebration, Mains
Cuisine: Inernational
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Magic Mayo Moist chicken breasts is a variation, with variations, of a generic Mayo Chicken Breast recipe that’s been around since the 60’s. It is moist, versatile, full of flavour, moist, and best of all, easy to make!
Ingredients
  • 1 cup good egg mayonnaise (use plain Greek yogurt in place of the mayo, for a healthier option, or half and half)
  • 4 boneless, skinless chicken breasts (halve recipe for 2 people)
  • ½ cup Parmesan cheese
  • ½ -1 teaspoon seasoning salt (or Italian, or your choice)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • Optional: ½ cup mozzarella, sprinkle planko or other crumbs)
Method
  1. In a small bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings of your choice (other options below)..
  2. Preheat oven to 160 deg C (375 deg F)..
  3. Put the chicken breasts into a baking dish, tucking thin ends underneath.
  4. Spread the mayo mixture evenly on top of each chicken breast, sprinkle with crumbs, if using.
  5. Bake in the preheated oven, for about 35-45 minutes, or until cooked through. (test wuth skewer for clear juices from thickest part.
  6. Serve warm, with noodles, potatoes or similar, plus a salad.
  7. Autumn's Culinary TIPS: Experimenting with the basic recipe is fun – here’s some ideas
  8. Try using the mayo mix on thick fish fillets.
  9. Slice the chicken through the middle from the side and slide in a big slice of ham with a little
  10. Mozzarella or cheddar cheese for a different taste.
  11. You can switch the mayo for Greek yoghurt or lite mayo, the seasonings for BBQ or other seasonings.
  12. Other things you can add, or sub for original seasoning:
  13. - Finely zested lemon or orange zest.
  14. - finely chopped fresh herbs ( a little basil or thyme is great)
  15. - a little chilli, or even some sweet chilli sauce
  16. - some seasoned breadcrumbs (wholemeal or Planko are great)
  17. As well as the parmesan, add ¼ – ½ cup grated mozzarella cheese.
  18. Try adding some bacon (chopped small) on top, about ¾ the way through cooking.
  19. A great, easy side dish is thin egg noodles cooked to al dente, drained, and then some butter, garlic cloves, and Parmesan cheese sprinkled on top! Delicious and simple . Salads are great, too.
  20. What great ideas can YOU come up with?

 

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Margarita Chicken Marylands

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One of my favourite flavours is lime… and when you think of lime, you think Tequila and Margaritas, right?   So, when I fancy a touch of Mexican flavours, Margarita Chicken Marylands are my go-to dish, as it’s so simple to make, so full of flavour, and so tender, but although it looks complicated, it’s truly not.  And I’ve shown this as a complete meal plan.

Read it all through first, noting which items can be pre-prepared if you wish, and just take it step-by-step.

Margarita Chicken Maryland

Margarita Chicken Maryland – completed meal

You can even start marinating the chicken the night before (I do!), so it’s perfect for entertaining, or busy family life.

You’re the cook, you know how your family handles heat, so adjust the amount of chilli to taste – start lower than given, add more if needed.

Tequila is an added taste explosion, and helps tenderise the chicken.   Don’t worry about the alcohol, it’s cooked off, and only the flavour and the tenderising action remains.  Keep the alcohol in the pitcher of Margaritas for the adults to enjoy with this Mexican-inspired meal.

Total cooking time is about 50 minutes, with the prep (done in stages) taking up to 45 minutes, spread across your day – or the night before!)

Enjoy – Ole!

Margarita Chcken Marylands – marinating in ziplock bag

 

Total Meal Ingredients

Margarita Chicken   

4 chicken Marylands (leg and thigh) or 8-10 chicken thighs (skin ON is best for this recipe)

100 ml white tequila (blanco)

zest and juice of 2 limes

¼ teaspoon chilli flakes, plus more for garnish (cna use fresh, if available)

2 Tablespoons oil – I used canola

1 teaspoons salt (granulated or flakes)

Baked Kumera

4 even-sized smooth orange kumera (sweet potatoes), scrubbed.

200g sour cream or coconut yoghurt, to serve

small bunch parsley or coriander, chopped to give around ½ cup.

salt and pepper, to season

1 teaspoon lime zest, to sprinkle

Mexicano sauce (optional – omit if chillis aren’t your thing)

2 – 3 cloves garlic, crushed

thumb-sized knob (40-60g) ginger, peeled and grated

1 teaspoon salt (fine kitchen salt)

1½ Tablespoons canola oil

2 teaspoons sugar

juice of 1 lime

either 1- 2 teaspoons dried chillies (or to taste) or 75g fresh chillies, roughly chopped

Serving

  • 1 avocado, mashed with a little lime juice
  • ½ capsicum (red or yellow), very thinly sliced into long strips
  • ½ red onion, very finely sliced
  • Torn lettuce leaves
  • finely chopped parsley or coriander leaves
  • lime wedges

Method

  1. For the MARGARITA CHICKEN, make a few slashes across the chicken marylands (or thighs) and place them into a large ziplock bag.
  2. Add the tequila , lime juice and zest, chilli flakes, oil and salt to the bag, squish air out of the bag, and seal it.   Place on a tray and leave in the fridge for at least 1 hour, or even overnight if you have time, to allow the flavours to develop.  Turn occasionally, if you can.
  3. Preheat oven to 200-220C (400 – 425 F).
  4. Prick several holes with a skewer into each KUMERA, then place onto a baking tray lined with foil or baking paper. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
  5. Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Place chicken pieces onto a shallow baking tray with sides,  lined with foil or baking paper. and bake for about 20 minutes, turning heat down if over-browning. Pour about half of the marinade over the chicken pieces.
  6. Meanwhile, mix sour cream or coconut yoghurt and chopped parsley or coriander together in a bowl until combined. Season with salt, to taste, cover with cling film and set aside in the fridge. ** can be prepared earlier in the day
  7. Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes.
  8. MEXICANO SAUCE: Put all ingredients into processor and wiz (or zap to a puree in a bowl, using a stick blender. Allow to stand and rest for at least 15 minutes before serving. ** can be prepared earlier in the day
  9. Check with a skewer that the chicken is cooked through (juices run clear, not bloody) and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm. Add a little boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.

 

Assembling the plate to serve:

  1. Arrange torn lettuce leaves on your plates, and spoon or pipe some mashed avocado on top of the lettuce (or serve in avocado shell, as I have)..

 

  1. Next, place a Baked Kumera onto the plate, slice it open lengthwise, and fill with some of the previously prepared and chilled sour cream/coconut yoghurt dressing. Sprinkle with some lime zest.

 

  1. Place one Margarita Chicken Maryland (or thigh) pieces onto the plate, pour the reserved pan juices over the chicken, then sprinkle with chopped coriander/parsley and chilli flakes.

 

4. Spoon some of the Mexicano sauce to the side, or pour into a gravy boat so guests can serve themselves.      (Mine is shown in a glass container at the right of the plate).

 

  1. To complete, serve with wedges of lime – and a pitcher of Margaritas. Ole!

Margarita Chicken Marylands
Author: 
Recipe type: dinner, chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Total Meal Ingredients
  • Margarita Chicken:
  • 4 chicken Marylands (leg and thigh) or 8-10 chicken thighs (skin ON is best for this recipe)
  • 100 ml white tequila (blanco)
  • zest and juice of 2 limes
  • ¼ teaspoon chilli flakes, plus more for garnish
  • 2 Tablespoons oil – I used canola
  • 1 teaspoons salt (granulated or flakes)
  • Baked Kumera:
  • 4 even-sized smooth orange kumera (sweet potatoes), scrubbed.
  • 200g sour cream or coconut yoghurt, to serve
  • small bunch parsley or coriander, chopped to give around ½ cup.
  • salt and pepper, to season
  • 1 teaspoon lime zest, to sprinkle
  • Mexicano sauce (optional - omit if chillis aren't your thing):
  • 2 – 3 cloves garlic, crushed
  • thumb-sized knob (40-60g) ginger, peeled and grated
  • 1 teaspoon salt (fine kitchen salt)
  • 1½ Tablespoons canola oil
  • 2 teaspoons sugar
  • juice of 1 lime
  • either 1- 2 teaspoons dried chillies (or to taste) or 75g fresh chillies, roughly chopped
  • Serving:
  • 1 avocado, mashed with a little lime juice
  • ½ capsicum (red or yellow), very thinly sliced into long strips
  • ½ red onion, very finely sliced
  • Torn lettuce leaves
  • finely chopped parsley or coriander leaves
  • lime wedges
Method
  1. * - For the MARGARITA CHICKEN, make a few slashes across the chicken marylands (or thighs) and place them into a large ziplock bag.
  2. - Add the tequila , lime juice and zest, chilli flakes, oil and salt to the bag, squish air out of the bag, and seal it. Place on a tray and leave in the fridge for at least 1 hour, or even overnight if you have time, to allow the flavours to develop. Turn occasionally, if you can.
  3. - Preheat oven to 200-220C (400 - 425 F).
  4. ** - Prick several holes with a skewer into each KUMERA, then place onto a baking tray lined with foil or baking paper. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
  5. - Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Place chicken pieces onto a shallow baking tray with sides, lined with foil or baking paper. and bake for about 20 minutes, turning heat down if over-browning. Pour about half of the marinade over the chicken pieces.
  6. Meanwhile, mix sour cream or coconut yoghurt and chopped parsley or coriander together in a bowl until combined. Season with salt, to taste, cover with cling film and set aside in the fridge. ** can be prepared earlier in the day
  7. - Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes.
  8. ** - MEXICANO SAUCE: Put all ingredients into processor and wiz (or zap to a puree in a bowl, using a stick blender. Allow to stand and rest for at least 15 minutes before serving. ** can be prepared earlier in the day
  9. - Check with a skewer that the chicken is cooked through (juices run clear, not bloody) and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm. Add a little boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.
  10. ** Assembling the plate to serve:
  11. - Arrange torn lettuce leaves on your plates, and spoon or pipe some mashed avocado on top of the lettuce (or serve in avocado shell, as I have).
  12. - Next, place a Baked Kumera onto the plate, slice it open lengthwise, and fill with some of the previously prepared and chilled sour cream/coconut yoghurt dressing. Sprinkle with some lime zest.
  13. - Place one Margarita Chicken Maryland (or thigh) pieces onto the plate, pour the reserved pan juices over the chicken, then sprinkle with chopped coriander/parsley and chilli flakes.
  14. - Spoon some of the Mexicano sauce to the side, or pour into a gravy boat so guests can serve themselves. (Mine is shown in a glass container at the right of the plate).
  15. - To complete, serve with wedges of lime – and a pitcher of Margaritas. Ole!

 

Autumn’s Culinary Tip:

A Chocolate Mousse (or even Chocolate and Avocado mousse), served with fruit and whipped cream or more coconut yoghurt, would be the perfect way to finish this meal

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Preacher or Cola Chicken Drumsticks

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Preacher or Cola Chicken Drumsticks

Preachers or Ketch-Cola Chicken

Preachers or Ketcha Cola Chicken  Drumsticks – ready for the oven, cooked, and served. A great, quick, family chicken meal!

Everyone has their own variation of this easy family dish – and if you don’t, well, you won’t want to be without this one!

So quick to throw into the oven!  You can even pull the drumsticks out of the freezer the night before (or at breakfast time!!), pour the sauce over them, leave in the fridge all day to defrost, and then put them in the oven to cook when you get home….. In less than an hour, they’ll be ready to eat!

Great for the budget, too!  Drumsticks are always on special, are easy to store in the freezer, kids love them (it’s “legal” to eat them in their hands…), and this takes less than five minutes preparation – so, what’s not to love?

As well – I’ve thrown in a couple of great variations!

Preacher or Ketcha Cola Chicken Drumsticks
Author: 
Recipe type: Chicken Dinners, children's meals, mains
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
A sticky, tasty, fast-to-make chicken drumstick family meal that can be prepared the night before and ready within an hour of getting home! Cheap, cheerful and oh so tasty!
Ingredients
  • 8-12 chicken drumsticks
  • 1 packet French onion soup mix
  • 1½ cups cola (should come ½ way up drumsticks)
  • ½ cup tomato sauce
  • 2 tablespoons soy sauce
  • Salt and pepper, to taste, before serving
Method
  1. Preheat oven to 180 degrees C (350 F).
  2. Lay drumsticks onto greased baking dish (could be lined with baking paper, to save on cleaning).
  3. Sprinkle with onion soup mix.
  4. Pour over cola, tomato sauce, and soy sauce.
  5. Bake, uncovered, turning once or twice, for approximately 40-50 minutes at 180 degrees C (350 F), until cooked through and browning.
  6. Thicken sauce if necessary. Serve with mash, rice, or cous-cous.
  7. Autumn’s Culinary Tips - VARIATIONS:
  8. Try being inventive!
  9. [A] Use the basic ingredients, but instead of cola, use cider, instead of tomato sauce, use apple sauce, a ½ teaspoon of Worchester sauce, and finish with a couple of spoonfuls of whipping cream. Viola, Cheat’s Normandy Chicken!
  10. [B] Another variation – again, use the basic ingredients, but substitute ginger ale for the cola, add ½ teaspoon ground ginger, some pineapple cubes and call it, oh, maybe Caribbean Chicken?
  11. Food without the fuss – quick and easy. That was our aim, right?

 

 

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Crockpot Chicken and Apricot Casserole

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In the crockpot, ready to cook

In the crockpot, ready to cook

Crockpot Chicken and Apricot Casserole

Don’t you just love the classic flavours of chicken combined with apricots?

This is an easy take on a classic 60’s and 70’s favourite – made ever so much easier with the crockpot, and with pantry staples.  Grab the chicken from the freezer, the cans of apricots and crushed tomatoes, some onions and sauces, and you’re well on the way to a delicious meal!

The bonus is that leftovers reheat and freeze well, so minimum effort is well rewarded.

My adult son, born in 1970, thoroughly enjoyed this the other night – and asked me to update a few more recipes from that era, so keep your eyes peeled, readers!

Chicken and Apricot casserole, simply served with rice

Chicken and Apricot casserole, simply served with rice

 

I was in a hurry cooking this meal, so cut the chicken into smaller cubes, and cooked the meal in the crockpot for just under 4 hours.  It really depends on the size of your chicken pieces.   As I go over below – always check that chicken is fully cooked.

 

 

 

Crockpot Chicken and Apricot Casserole
Author: 
Recipe type: crock pot, chicken dinner,
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A 60's classic, updated for the busy cook to use in the crock pot.
Ingredients
  • 2 chopped onions
  • 2 fresh garlic cloves (or one teaspoon crushed, from a jar)
  • 8 chicken thighs, or drumsticks, or a whole chicken cut into sections.
  • 400 g (approx) can apricot halves (drained, use only ½ cup of the juice)
  • 400 g (approx) can crushed tomatoes in juice (drained, use only ½ cup of juice)
  • ½ cup chicken stock (or water and 1 teaspoon stock powder)
  • 1 tablespoon worchestershire sauce
  • 1 dessertspoon balsamic vinegar (optional – but I like it! Don’t use alternate vinegars, though)
  • 1-2 tablespoons sweet chilli sauce
  • 1-2 tablespoons tomato paste (I keep a tube in the fridge for small amounts)
  • 1 dessertspoon chopped fresh thyme (or ½ teaspoon dried)
  • 1 tablespoon cooking oil, for browning
  • salt and pepper, for seasoning, if required.
  • A little arrowroot mixed with water, to thicken, if necessary
Method
  1. In large frying pan, lightly cook onion in some of the oil until softening, add garlic and cook a little longer (about 4-5 minutes in total), then place into crockpot. Turn onto high.
  2. Add a little more of the oil, if needed, raise the heat and brown all the chicken pieces (in batches if need be – don’t overcrowd the pan). Add to the crockpot. This will take 3-4 minutes.
  3. In a large glass jug or bowl, mix the sauces, herbs, tomato paste, then add stock (or water and stock powder), and the tomatoes and apricots. You can slice the apricots into smaller pieces, but I like to let them just cook down s they are. Mix, and pour over the chicken and onions, and put lid on crockpot.
  4. Cook on high until bubbles rise (approximately 1 hour), then turn to low and cook for approximately 4-5 hours more (slow cookers vary in heat, according to brand**)
  5. Ensure chicken is cooked through, check seasoning, add salt and pepper to your taste if required.
  6. Thicken with a little arrowroot and water, if necessary.
  7. Serve hot with mashed potatoes, rice or cous-cous, and green cooked vegetables or a salad, if desired.

Ingredients:

2 large onions, peeled and chopped

8 chicken thighs,  chunked, or drumsticks, or a whole chicken cut into sections.

400 g (approx) can apricot halves (drained, use only 1/4 cup of the juice)

400 g (approx) can crushed tomatoes in juice (drained, use only 1/4 cup of juice)

1/4 cup chicken stock  (or water and 1 teaspoon stock powder)

1 tablespoon worchestershire sauce

1 dessertspoon balsamic vinegar (optional – but I like it!  Don’t use alternate vinegars, though)

1 tablespoon sweet chilli sauce

1-2 tablespoons tomato paste (I keep a tube in the fridge for small amounts)

1 dessertspoon chopped fresh thyme (or ½ teaspoon dried)

1 tablespoon cooking oil, for browning

salt and pepper, for seasoning, if required.

A little arrowroot mixed with water, to thicken, if necessary

Method:

  1. In large frying pan, lightly cook onion in some of the oil until softening, add garlic and cook a little longer (about 4-5 minutes in total), then place into crockpot. Turn onto high.
  2. Add a little more of the oil, if needed, raise the heat and brown all the chicken pieces (in batches if need be – don’t overcrowd the pan).  Add to the crockpot.  This will take 3-4 minutes.
  3. In a large glass jug or bowl, mix the sauces, herbs, tomato paste, then add stock (or water and stock powder), and the tomatoes and apricots. You can slice the apricots into smaller pieces, but I like to let them just cook down s they are.   Mix, and pour over the chicken and onions, and put lid on crockpot.
  4. Cook on high until bubbles rise (approximately 1 hour), then turn to low and cook for approximately 3-4 hours more (slow cookers vary in heat, according to brand**)
  5. Ensure chicken is cooked through, check seasoning, add salt and pepper to your taste if required.
  6. Thicken with a little arrowroot and water, if necessary.
  7. Serve hot with mashed potatoes, rice or cous-cous, and green cooked vegetables or a salad, if desired.
  8. ** Regarding my note on slow cookers / crockpots.  These appliances vary quite widely in heat and in the settings available on them.  I have three of my own, and – through use – have learnt which “cooks hot” and which is better for longer, slower cooking.  This is something you can only really learn by trial and error, but a good “rule of thumb” is to use on “High” for the first 1/2 to 1 hour, then turn to low, and cook for the cooking time of the recipe.   Remember some meats are better suited to long, slow cooking than others (sinewy meats, rather than frying meats), so take care to use what the recipe suggests.

Autumn’s culinary notes:

  1. You can cook this as a casserole in the oven – approximately 45 minutes at 150 degrees C ( 300 degrees F or Gas 2). If using oven, add ½ cup extra liquid (either water or apricot juice)
  2. You could, at a pinch, even cook it in a heavy (dutch oven type) cast iron casserole on the stove top – this would take about 20 minutes, need lots of stirring (as the bottom would quickly burn..), but it IS an option if you’re desperate….. As with the oven method, you’ll need to add ½ cup extra liquid (either water or apricot juice) – the crockpot, of course, uses a lot less liquid.
  3. Cool quickly, then place in the fridge, especially if freezing. We don’t want tummy bugs, do we?
  4. My often used freezing tip: When cold, place what is to be frozen into an appropriately sized zip lock bag for the dish it will be reheated in.  Lay the chicken in the bag in the dish, and freeze  When frozen, remove dish and label  bag.   To thaw, take out of the bag, place in the dish it was frozen in, and when well thawed, reheat thoroughly in either microwave or oven.

 

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