I mentioned in an earlier post that I like to cook up large amounts of meat and freeze meal-size portions for later use.
Here's how I do chicken -- I have the "Barefoot Contessa" Ina Garten from the Food Network to thank for this recipe. You save money by using the bone-in, skin-on chicken breasts and the meat is more flavorful.
Roasted Chicken Breasts
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tbsp. olive oil
Preheat the oven to 350 degrees. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through.
Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice or shred. You will have 4 to 6 cups of chicken. Divide into amounts you will need for meals, wrap and freeze.
When ready to use frozen chicken, thaw in refrigerator for 24 hours for best results.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.