Table of Contents

The Ultimate Chicken Plan: Mastering Bulk Prep for Frugal & Flavorful Meals

By Kim Tilley

Welcome to “The Chicken Plan,” a comprehensive guide born out of sheer necessity and a desire to maximize every dollar spent on groceries. When faced with the task of preparing numerous whole chickens, author Kim Tilley realized the need for a systematic approach. This plan ensures that every part of the chicken is utilized efficiently, transforming a daunting task into an organized, money-saving, and time-saving culinary adventure. By having a clear strategy and a collection of recipes at hand, you can effortlessly manage large quantities of chicken, creating a diverse array of delicious freezer meals for your family.

My Strategic Chicken Breakdown: Maximizing Value from Whole Birds

This detailed strategy outlines how to process chickens effectively, focusing on a batch of six at a time, though it can easily be scaled. From 18 whole chickens, the goal was to create a diverse meal plan, ensuring no part goes to waste.

Initial Allocation for Whole Roasts:

6 Whole Roasted Chickens: 4 prepared as Roast Sticky Chicken, and 2 as Rosemary Lemon Chicken. These are perfect for immediate meals or planned leftovers.

Processing the Remaining 12 Chickens for Versatile Meals:

The remaining chickens are meticulously deconstructed to yield various cuts, each destined for a specific, delicious recipe:

Breasts: Cut for versatile dishes like Chicken Strips (both Oven Fried and Deep Fried), Fajitas, and Forbidden City Chicken.
Legs and Thighs: Reserved for savory Simmering Chinese Chicken and other preparations like Homemade Shake and Bake chicken.
Wings: Transformed into flavorful Teriyaki Chicken Wings and spicy Hot Wings.
Backs: Saved to create rich broth for All Purpose Crockpot Chicken & Broth.
Breastbones (after deboning): Essential for brewing hearty chicken soup.
Giblets: Collected for future use, adding flavor to gravies or stocks.

This strategic approach to butchering ensures you get the maximum amount of food and variety for your investment, minimizing waste and maximizing meal options.

My Detailed Strategy for Efficient Chicken Processing

When working with whole meats, particularly poultry, a thoughtful strategy is paramount to ensure every part is used to its fullest potential, providing maximum food value for your dollar. This systematic approach, initially developed for chickens, can be effectively applied to turkeys and other large birds, with many of the following recipes also adaptable for turkey.

Phase 1: Roasting and Initial Prep

My process began with preparing the whole roasted chickens. Four chickens were marinated for “Roast Sticky Chicken” and refrigerated overnight, while two “Rosemary Lemon Chickens” were seasoned with potatoes and green beans and placed in the oven for a three-hour roast. This concurrent cooking allowed me to prepare other marinades and mixes in advance, a task my five-year-old assistant thoroughly enjoyed. The messier task of butchering was reserved for later, after the children were asleep, ensuring a focused and uninterrupted work environment.

To prepare my workspace, I ensured all knives were exceptionally sharp, gathered an abundance of Ziploc bags and bowls, kept my “chicken plan” visible, and cranked up some rock ‘n’ roll – because even meal prep can be fun!

Phase 2: The Assembly-Line Approach to Butchering

I processed six chickens at a time in an assembly-line fashion. Each chicken was washed, giblets removed into a dedicated bowl, wings cut off into a “wing bowl,” whole legs removed (this is often easier than separating drum and thigh immediately) into a “leg bowl,” and finally, the back separated. The backs were placed in one bowl, and the breasts in another. For 12 chickens, this initial breakdown took approximately half an hour, a testament to the efficiency of repetitive motion.

In the second “cutting” pass, I meticulously separated the drumsticks and thighs from the legs, packaging them into Ziploc bags, typically 8 pieces per bag. Wings were counted and divided into two Ziploc bags. Chicken backs and giblets were also bagged and immediately moved to the freezer. Despite the physical effort, the prospect of future savings and a freezer full of ready-to-cook meals was a powerful motivator.

Next, I poured the prepared marinades over the chicken pieces destined for “Simmering Chinese Chicken,” “Teriyaki Wings,” and “Hot Wings,” then froze them all. This bulk prep significantly reduces future cooking time. After a thorough disinfection of the entire workspace, I reserved the chicken breasts for processing the following night.

Phase 3: Deboning and Further Prep

The next evening, it was time for the most labor-intensive part: deboning the chicken breasts. With rubber gloves donned and knives sharpened, I carefully cut the breasts from the bone, then sliced them into strips. The breastbones were immediately added to a soup pot with water, garlic powder, onion powder, and seasoning salt to simmer, yielding an excellent broth and about two cups of additional white meat. I then prepared the “Oven Fried Chicken Strips” and “Fajitas,” saving the remaining strips for the subsequent night’s preparations.

Phase 4: Final Touches and Long-Term Storage

The final night was considerably easier. I prepared the “Deep Fried Chicken Strips” and some much-needed chicken noodle soup, a perfect remedy for a sick household. This multi-day process, though spread out, proved incredibly efficient. Repetitive tasks allowed for skill mastery, turning me into a “Jackie Chan” of the kitchen, confidently following butcher cuts seen in stores. This mass production strategy not only saved money but also invaluable time in the long run. Wearing rubber gloves throughout also protected my hands from the cold and the constant handling.

The Incredible Yield: Meals from 18 Chickens

From an initial investment in 18 whole chickens, this systematic approach yielded an impressive variety and quantity of meals, demonstrating exceptional value and meal-prep efficiency:

4 Roasted Sticky Chickens with potatoes (prepped for future meals)
2 Rosemary Lemon Chickens with potatoes and green beans (ready to cook)
2 Simmering Chinese Chicken (marinaded and frozen)
4 bags of chicken legs/thighs for Shake and Bake chicken (prepped and frozen)
1 Teriyaki Wings (marinaded and frozen)
1 Hot Wings (marinaded and frozen)
2 Forbidden City Chicken (marinaded and frozen)
2 Fajitas (meat and veggies prepped and frozen separately)
1 gallon bag of Oven Fried Chicken strips (cooked and frozen)
2 gallon bags of Deep Fried Chicken Strips (raw, breaded and frozen)
2 gallon bags of chicken backs for All Purpose Chicken (frozen, for broth/cooked chicken)
1 gallon bag of giblets (frozen, awaiting creative inspiration!)
1 big pot of Chicken Noodle Soup (made from breast bones)
More stock and soup from leftover whole roasted chickens after consumption

The total cost for all this? A mere $36! This method stands as an incredibly economical way to manage chicken, and with practice, the process becomes far less daunting. Just like tackling your first large-scale organizing project, the initial steps might seem overwhelming, but the rewards are well worth the effort. This extensive preparation is particularly valuable for busy seasons, such as gardening, when outdoor activities take priority over prolonged kitchen time.

Scaling Up: Handling Even More Chickens

If storage space allowed, here’s how I would consider processing an additional 18 chickens to further maximize efficiency:

Freeze 6 whole: Keeping some chickens whole provides flexibility for different future recipes that require a full bird.
Cut up 6 and freeze by type of piece: Separate breasts, legs/thighs, wings, etc., and freeze them individually. This allows for specific meal planning with precise cuts.
Cut up the rest into ready-to-cook packs: Create balanced packs, each containing two wings, drumsticks, thighs, and breasts. These are perfect for quickly thawing and preparing a complete family meal.

My decision to work with chickens in batches of six was primarily due to store limits and manageability. There’s no hidden agenda, just practical batch cooking! It’s worth noting that frequent visits to the store for these chickens led to staff recognition and good-natured inquiries about my bulk purchases, adding a touch of humor to the whole endeavor.

The Recipes: Your Guide to Delicious, Frugal Chicken Meals

Here are the detailed recipes that bring “The Chicken Plan” to life, offering a variety of flavors and cooking methods to suit every taste and occasion.

Roast Sticky Chicken

Adapted from busycooks

This recipe delivers a wonderfully moist and flavorful chicken, reminiscent of popular rotisserie chickens, perfect for planned leftovers. Start preparing the night before serving to allow the flavors to deepen.

Ingredients:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
½ teaspoons garlic powder
½ teaspoons black pepper
1 large roasting chicken – choose the largest you can find
1 cup chopped onion

Instructions:

Combine all spices in a small bowl to create the rub.
Remove giblets from the chicken cavity and clean thoroughly. Pat the chicken completely dry.
Rub the spice mixture generously over and inside the entire chicken cavity.
Place the seasoned chicken in a large container, cover, and refrigerate overnight.
When ready to roast, stuff the chopped onion into the chicken cavity.
Place the stuffed chicken in a crockpot and cook on low for 5 hours, or until the internal temperature reaches 165°F.
Let the chicken rest for about 10 minutes before carving to allow juices to redistribute.

Notes & Tips:

This method yields incredibly moist and flavorful meat that’s equally delicious fresh or as leftovers. It freezes well, though the chicken may become very tender and fall apart, especially the legs and wings, which doesn’t affect the taste. For freezing, consider using a box-type container to help maintain its shape. Leftovers are fantastic for soups and chicken salads.

Rosemary Lemon Chicken

A beautiful and flavorful dish, perfect for a special dinner, yet easy enough to prepare in bulk. The combination of rosemary and lemon infuses the chicken with a delightful aroma and taste, complemented by roasted potatoes and green beans.

Ingredients:

1 (5-6 pound) roasting chicken
2 large lemons
1 bunch fresh rosemary (or use dried leaves)
Olive oil
Salt and pepper to taste
2 pounds small red potatoes
2 packages (9 oz) frozen green beans, thawed and drained (fresh or canned can also be used)

Instructions (Prep time: Start 3 hours before serving):

Preheat oven to 350°F (175°C).
Remove giblets from the chicken and clean the cavity well. Pat the chicken dry.
Position the chicken breast side up. Fold the wings toward the neck, then tuck them under the back of the chicken to secure them.
Cut one lemon in half and squeeze about one tablespoon of juice from one half. Cut the remaining lemons into large chunks.
Place the lemon chunks and 2 sprigs of fresh rosemary (or 1 teaspoon dried) inside the chicken’s body cavity. Tie the legs and tail together with kitchen string.
Place the chicken breast side up on a rack in a large open roasting pan. (A metal roasting pan often works better than glass for better drippings.)
In a small bowl, combine 2 tablespoons fresh minced rosemary (or 2 teaspoons dried), 2 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon pepper.
Halve the potatoes and arrange them around the rack in the roasting pan.
Drizzle the potatoes and chicken with the 1 tablespoon lemon juice and 3 tablespoons olive oil. Sprinkle with ¾ teaspoon salt and ¾ teaspoon pepper.
Rub the seasoning mixture into the chicken’s skin and toss the potatoes to coat them well.
Roast for 1 hour and 15 minutes in the preheated oven, basting the chicken and potatoes occasionally.
Once the chicken is golden brown, loosely cover it with a tent of foil to prevent further browning.
Add the green beans to the roasting pan, tossing them with the potatoes. Roast for another hour, basting occasionally, until a meat thermometer reads at least 175°F (80°C). (The cooking times are generally reliable; add 15 minutes for extra assurance.)
Remove the foil during the last few minutes of roasting and brush the chicken again with pan drippings for an attractive sheen.
Transfer the chicken to a large serving platter and remove the string. Arrange the potatoes and green beans around the chicken and garnish with fresh rosemary.

Notes & Tips:

This chicken is visually stunning and quite easy to cook, even in larger quantities. While I haven’t frozen and thawed this specific dish with potatoes, the chicken itself should hold up well. When tested, the potatoes also came out fine after reheating.

Simmering Chinese Chicken

Adapted from the Online CookBook by Dawn Wise

This recipe provides a flavorful, freezer-friendly option for chicken thighs and drumsticks, with a delicious sweet and spicy marinade that penetrates deep into the meat.

Ingredients:

1 (4 lb) chicken, cut apart (I used thighs and drums)
1 tbsp. oil
½ cup water
⅓ cup soy sauce
⅓ cup brown sugar
1 tbsp. catsup
¼ cup sherry, apple juice or orange juice
½ to ¾ teaspoons crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
2 tbsp. cornstarch
1 tbsp. water
2 teaspoons toasted sesame seeds

Instructions for Freezing:

In a freezer bag large enough to hold the chicken pieces, combine the oil, water, soy sauce, brown sugar, catsup, sherry (or juice), crushed red peppers, minced garlic, and sliced green onions. Mix well.
Add the chicken pieces to the bag. Seal the bag, ensuring the chicken is well coated, and freeze.

Instructions for Preparing (after thawing):

Thaw the chicken overnight in the refrigerator.
Oven Method: Place the thawed chicken in a 3-quart casserole dish and cover. Bake at 350°F (175°C) for 1 hour, stirring once. Remove the chicken to a platter. Transfer the remaining juices from the casserole to a saucepan. In a small bowl, blend 2 tablespoons cornstarch with 1 tablespoon water. Add this mixture to the sauce in the saucepan. Cook over medium-high heat, stirring constantly, for 1 to 2 minutes, or until thickened.
Microwave Method: Place the thawed chicken in a microwave-safe dish. Microwave on high for 5 minutes, then on medium-high for 15 minutes. Turn the chicken pieces and return to the microwave for another 15 to 20 minutes on medium-high. Remove the chicken to a platter. Blend 2 tablespoons cornstarch with 1 tablespoon water and add to the remaining sauce in the dish. Microwave on high for 1 to 2 minutes and stir until thickened.
Sprinkle the cooked chicken with toasted sesame seeds and serve the sauce on the side. This dish pairs wonderfully with hot cooked rice and steamed broccoli.

Kim’s Notes & Updates:

The marinade smells incredible during preparation, promising a delicious outcome. This recipe turned out excellent! For future preparations, deboning the chicken before marinating and cooking would be a great modification. The marinade is also fantastic for stir-fries. I once cooked the chicken directly on a bed of uncooked rice in the oven, covered with foil for an hour. The rice absorbed the sauce beautifully; it was wonderfully spicy for adults but might be a bit strong for children.

Teriyaki Chicken Wings

Also adapted from the Online CookBook by Dawn Wise

These freezer-friendly teriyaki wings are simple to prepare and perfect for a quick snack or appetizer, especially when using wings from your bulk chicken processing.

Ingredients:

1 bag of frozen chicken wings (approx. 12 wings from processed chickens)
1 cup of soy sauce
¾ cup brown sugar
1 tbsp. vinegar
1 teaspoon garlic salt
1 teaspoon ginger

Instructions for Freezing:

Divide the chicken wings among 2 or 3 one-gallon freezer bags.
In a bowl, combine the soy sauce, brown sugar, vinegar, garlic salt, and ginger. Mix thoroughly until the sugar dissolves.
Divide the sauce evenly among the bags of chicken wings. Seal the bags, ensuring the wings are well coated, and freeze.

Instructions for Preparing (after thawing):

Thaw the chicken wings overnight in the refrigerator.
Place the contents of a bag (wings and marinade) into a large baking pan.
Bake at 400°F (200°C) for 30 minutes, turning the wings once halfway through, until cooked through and slightly caramelized.

Note:

This recipe is ideal for utilizing the wings collected during bulk chicken processing, making sure every part of the bird contributes to a delicious meal.

Homemade Shake and Bake

Adapted from The Tightwad Gazette

A cost-effective and versatile coating mix that can be stored indefinitely, perfect for transforming various meats and vegetables into crispy, oven-fried delights.

Ingredients:

4 cups flour
4 cups ground crackers (a box of saltines from Aldi for 39 cents works great) or cracker meal
4 tablespoon salt
2 tablespoon sugar
2 teaspoons garlic powder
2 teaspoons onion powder
3 tablespoon paprika
¼ cup vegetable oil

Instructions:

Combine all ingredients in a large bowl. Mix very well until thoroughly incorporated and the oil is evenly distributed.
Store the mixture indefinitely in the refrigerator in a covered container, such as an old ice cream bucket or coffee can.

To Cook:

Dip your chosen meat (chicken, fish, pork) or vegetables into a wet ingredient (e.g., egg, buttermilk, milk, or even salad dressing).
Then, thoroughly coat the item in the Homemade Shake and Bake mixture.
Bake at 350°F (175°C) for the appropriate length of time for the specific meat or vegetable you are preparing, until golden brown and cooked through.

Tips & Updates:

This coating is highly customizable; feel free to adjust the spices to your taste, adding Italian, Cajun, Mexican, or Asian seasonings. Crushed french fried onions make a delicious addition for extra crunch and flavor. Oven-fried chicken strips made with this mix freeze exceptionally well. You can cook them first and then freeze for quick microwave reheating (though they won’t be as crispy), or freeze them raw and bake from frozen for a fresher texture.

Kim’s Hot Wings

An incredibly simple, improvised recipe for spicy chicken wings that’s perfect for quick prep and freezing.

Ingredients:

Chicken wings
Mild pepper sauce (e.g., Red Devil or Frank’s)

Instructions for Freezing:

Place raw chicken wings into freezer bags.
Add a few teaspoons of mild pepper sauce to each bag, ensuring the wings are lightly coated.
Seal the bags and freeze.

To Cook:

Thaw wings overnight in the refrigerator, or cook from frozen (adjusting baking time).
Bake at 350°F (175°C) for 30 minutes, or until thoroughly cooked and crispy.

Note:

This is an improvised recipe, so feel free to adjust the amount of pepper sauce to your heat preference. You might also consider diluting the pepper sauce with ketchup or barbecue sauce for a milder, sweeter flavor profile.

Forbidden City Chicken

A delicious and easy recipe, shared by Kim’s mom, known for its unique blend of Asian-inspired flavors. This dish is perfect for a quick, flavorful meal.

Ingredients:

¾ cup soy sauce
2 tablespoons butter, melted
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 garlic clove, crushed
2 dashes Tabasco sauce
2 small broiler chickens, split (or 2 whole boneless, skinless breasts for convenience)
Sesame seeds, for garnish

Instructions for Freezing:

Arrange chicken halves (or boneless breasts) skin side up in a baking pan.
In a bowl, combine soy sauce, melted butter, curry powder, cinnamon, ginger, crushed garlic, and Tabasco sauce. Mix well.
Spread the mixture evenly over the chicken.
Place the baking pan directly into the freezer. Once frozen solid, you can transfer the chicken pieces to a freezer bag or container for long-term storage, keeping the marinade intact.

Instructions for Preparing (after thawing):

Thaw the chicken overnight in the refrigerator.
Preheat oven to 325°F (160°C).
Sprinkle sesame seeds generously over the chicken.
Bake uncovered for one hour, or until the chicken is golden and cooked through. (For boneless chicken breasts, you may need less cooking time; consider covering loosely with foil to prevent drying out.)

Tips & Updates:

This recipe is very much liked, but be mindful of the marinade’s strength. If you let it marinate too long, the flavor can become quite intense. To mitigate this, you can reduce the amount of sauce, dilute it, or freeze the sauce separately and marinate the chicken for only 5-10 minutes just before cooking. This chicken would also be excellent grilled!

Fajitas

Adapted from the Online CookBook by Dawn Wise

A vibrant and flavorful dish that’s perfect for meal prepping and freezing, allowing for quick assembly on busy weeknights. This recipe offers flexibility with chicken, shrimp, or steak, combined with colorful peppers and onions.

Ingredients:

5 tbsp. oil, divided
¼ cup lime juice
½ teaspoons cumin
⅛ teaspoons cayenne pepper
1 lb boneless and skinless chicken breast, cut into thin strips (or 1 lb. shrimp, and/or 1 lb flank steak, cut diagonally across the grain, into thin strips – any combination of the three)
1 large red pepper, cut into thin strips
1 large yellow pepper, cut into thin strips
1 large green pepper, cut into thin strips
1 onion, sliced thin or 1 clove garlic, minced
¼ teaspoons pepper
Flour tortillas
Shredded cheese, sour cream, guacamole, and other desired condiments for serving

Instructions for Freezing:

In one freezer bag, combine 2 tablespoons oil, lime juice, cumin, and cayenne pepper with your chosen meat (chicken, shrimp, and/or steak strips). Mix thoroughly to coat the meat, then seal and freeze.
In a second freezer bag, combine the sliced red, yellow, and green peppers, thinly sliced onion (or minced garlic), and ¼ teaspoon pepper. Seal and freeze.

Instructions for Preparing (after thawing):

Thaw both the marinated meat and the vegetable bags overnight in the refrigerator.
In a large skillet, heat 1 tablespoon oil until very hot. Add the meat with its marinade and stir-fry over high heat until the meat is cooked through and slightly browned. Remove the cooked meat from the skillet and set aside.
Add the remaining 2 tablespoons oil to the same skillet and heat until very hot. Add the thawed vegetables (peppers, onions, garlic) and stir-fry until they are tender-crisp (3 to 5 minutes).
Return the cooked meat to the skillet with the vegetables and heat through for another minute or two.
Serve immediately with warm flour tortillas, shredded cheese, sour cream, guacamole, and any other favorite fajita condiments.

Kim’s Notes & Updates:

For cost-saving, I often purchase multi-colored bell pepper 4-packs when they are on sale (e.g., $1.19 at Aldi). I chop them and freeze them by color, ensuring I always have colorful peppers readily available at a great price. These fajitas were excellent! Next time, I plan to use a little less lime juice and slightly fewer bell peppers to balance the flavors to my preference.

Skewered Chicken

Another fantastic, easy recipe from Kim’s mom, perfect for a fresh and quick meal, especially during warmer months. While not strictly a bulk prep item, it’s a great option for fresh chicken breasts.

Ingredients:

1 pound or more boneless, skinless chicken breasts
Soy sauce
Bamboo/wooden skewers (pre-soak wooden skewers in water for 30 minutes to prevent burning)

Instructions:

Cut chicken breasts into long, thin strips.
Marinate the chicken strips in soy sauce for about 15 minutes.
Carefully thread the marinated chicken strips onto skewers, piercing them in several places to ensure they stay securely on the skewer (similar to a sewing motion).
Grill the skewered chicken until fully cooked and lightly charred.

Serving Suggestions:

This dish is wonderful served with grilled vegetables, corn on the cob, or as part of an oriental-style dinner. It’s an ideal, light, and flavorful option for summertime grilling.

Kim’s Oven Fried Chicken Strips

A convenient and healthier alternative to deep-fried chicken strips, perfect for meal prepping and freezing for future quick meals.

Ingredients:

Homemade Shake and Bake mixture
Boneless, skinless chicken, cut into strips
Buttermilk

Instructions:

Soak the cut chicken strips in buttermilk for at least 15 minutes, or even overnight in the refrigerator for deeper flavor.
Dip each chicken strip into the Homemade Shake and Bake mixture, ensuring it is thoroughly coated.
Place the coated chicken strips on a baking sheet. Bake at 350°F (175°C) for 30 minutes, or until cooked through and golden brown.
To freeze for later use, arrange the cooked chicken strips on a cookie sheet and place in the freezer until solid. Once frozen, transfer them to a Ziploc bag for long-term storage.

To Serve:

These strips can be reheated directly from the freezer. Microwave them for a quick meal (they won’t be crispy but still delicious), or reheat them in an oven or toaster oven for a crispier texture. They offer incredible convenience for busy days.

Kim’s Deep Fried Chicken Strips

A truly indulgent recipe for special occasions, these deep-fried chicken strips are a family favorite. While not low-fat, they are incredibly flavorful and can be enjoyed in moderation or incorporated into salads to stretch them further.

Ingredients:

1 pound boneless, skinless chicken, cut into strips/pieces
1 cup of buttermilk (or watered-down sour cream to buttermilk consistency)
2 cups of flour
1 tablespoon salt
1 teaspoon pepper
Other seasonings of your choice (e.g., red pepper for spicy)
Oil for deep frying

Instructions:

Soak the chicken strips in buttermilk (or watered-down sour cream) for at least 15 minutes, or longer if desired.
In a separate bowl, mix together the flour, salt, pepper, and any additional seasonings you prefer (I often add red pepper for a spicy kick).
Dip each soaked chicken strip into the flour mixture, ensuring it is thoroughly coated.
To Freeze: Arrange the raw, breaded chicken strips on a cookie sheet and place in the freezer until solid. Once frozen, transfer them to a Ziploc bag for storage.
To Cook: Heat oil for deep frying in a deep pot or fryer until it is REALLY hot (the secret to crispiness). Carefully deep fry the breaded chicken strips until golden brown and cooked through.

Updates & Tips:

This recipe has become a staple in our home. The key to success is ensuring the oil is extremely hot, which results in a less messy frying process and wonderfully crispy strips. We frequently make extra strips to use in “fried chicken salad” – sliced strips on a bed of lettuce and tomatoes, topped with Kim’s Insanity Sauce (recipe below). It’s an elevated version of the popular steakhouse salads.

Kim’s Insanity Sauce

An explosive, yet incredibly versatile sauce that pairs perfectly with chicken strips, and serves as a fantastic alternative to mayonnaise in salads, or as a dip for chips, pitas, and burritos.

Ingredients:

1 cup of ranch dressing (a gallon size from a warehouse club is economical)
One or two drops (yes, DROPS) of “Dave’s Insanity Sauce” (or another explosively hot sauce)

Instructions:

Combine ranch dressing and Dave’s Insanity Sauce in a bowl. Mix the ingredients thoroughly.
Be extremely cautious with the hot sauce; even a slight pink tint in the mixture indicates significant heat.
Store the mixed sauce in a covered container in the refrigerator.

Notes & Tips:

Dave’s Insanity Sauce is renowned as one of the hottest sauces in the world. When mixed with a “cooling” agent like ranch dressing, sour cream, or yogurt, its intense heat becomes delightfully palatable. This sauce is a true crowd-pleaser among friends and is a constant staple in our fridge. (A little personal humor: My husband’s name is Dave, and we often tease him about the sauce, given his energetic personality!)

Kim’s Fried Chicken Salad

Inspired by popular restaurant salads, this homemade version is even better, making excellent use of leftover fried chicken strips. It’s a hearty and satisfying meal, perfect for a quick lunch or dinner during the week.

Ingredients (Per Person, for Big Portions):

2-3 fried chicken strips, cut into bite-sized pieces
2 cups lettuce (a combination of romaine and spinach works well; avoid iceberg)
¼ cup chopped tomatoes
Additional salad toppings: shredded carrot, alfalfa sprouts, sliced onion, steamed veggies, or any other preferred toppings.
Kim’s Insanity Sauce for the dressing

Instructions:

Arrange the lettuce on a plate, followed by the chopped tomatoes and any optional additional toppings.
Top generously with the bite-sized fried chicken strips.
Drizzle with Kim’s Insanity Sauce as your dressing.
Enjoy this delicious and easy-to-assemble salad!

Note:

This recipe is designed to utilize extra fried chicken strips cooked specifically for meal prep, making weeknight salads quick and effortless. It’s become a household favorite, surpassing its restaurant inspiration!

All Purpose Crockpot Chicken & Broth

Adapted from the Busycooks website

This method is not just about cooking a chicken; it’s a painless way to produce cooked chicken for various recipes (salads, casseroles) and a rich, double-strength chicken broth, ensuring no part of the chicken goes to waste.

Ingredients:

1 onion, sliced
1 carrot, sliced
1 celery rib, sliced
1 large Chicken, 5 lbs or more (or chicken backs, as Kim suggests)
½ cup chicken broth or water

Instructions for Cooked Chicken & First Broth Batch:

Place the sliced vegetables (onion, carrot, celery) at the bottom of your crockpot.
Place the cleaned whole chicken (or chicken backs) on top of the vegetables, neck up.
Season the chicken as desired with salt, pepper, and herbs.
Pour ½ cup chicken broth or water over the chicken.
Cover and cook on low for 8 to 9 hours, until the chicken is tender and cooked through.
Carefully remove the chicken from the pot and allow it to cool slightly.
Meanwhile, strain the liquid from the crockpot into a container. Chill the stock until the fat rises to the top and hardens. Skim off and discard the hardened fat, leaving behind a thickened, flavorful broth. This concentrated stock is double strength; dilute with equal parts water when using in recipes.
Once the chicken is cool enough to handle, remove the meat from the bones and cut it into pieces appropriate for your desired recipes (e.g., shredded for salads, diced for casseroles).

Instructions for Second Broth Batch (from bones):

Return all the remaining bones and skin from the cooked chicken to the crockpot.
Cover the bones completely with fresh water.
Cook on low overnight (approximately 8-10 hours) to extract maximum flavor and nutrients.
Repeat the process: strain the liquid, chill until fat rises, remove the fat, and freeze the rich bone broth for future use.

Notes & Kim’s Tips:

This method is less of a main dish and more of an incredibly efficient way to obtain pre-cooked chicken for numerous recipes, along with several cups of exceptionally rich, double-strength chicken broth. The result is juicy, tender, and flavorful chicken and a very robust broth, all for minimal active effort. As a frugal tip, I often use chicken backs for this recipe, making sure to extract every last bit of value from the birds.

I sincerely hope this detailed guide hasn’t overwhelmed you but rather inspired you to embrace the art of bulk chicken preparation! It truly is a game-changer for budget-conscious and busy households. Happy cooking and enjoy the bounty of your efforts!

Originally published by Kim Tilley, a tightwad at heart. Kim is a wife, a mother of three active boys, and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay home with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!

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