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Thread: Chicken, Stuffing, and Veggies
08-12-2008, 06:05 AM #1
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- Jan 2006
- Raleigh, North Carolina
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Chicken, Stuffing, and Veggies
Make stove-top stuffing or your own favorite recipe. Stuff the chicken and roast in your oven. When done, allow to cool so that you can easily portion it up.
Tear off two sheets each of heavy-duty foil, about a 12 X 12 square, for every portion you plan to make -- usually about six, depending on the size of your family.
Place a 1/2 cup of frozen veggies (uncooked): carrots, peas, green beans, corn, etc. in the center of foil sheet. Top this with the same amount of stuffing that you scoop out of the chicken (or what you have leftover in the pot -- you know you had some! LOL!). Next, place a piece of chicken on top of the stuffing. Close the packets, separately, and crimp to secure.
When all is done, place in labeled freezer baggie and stick in the freezer. Then for your next cook-out or camping trip you have these packets to stick on the grill or in the coals of your campfire. For camping trips, the packets also act as cooling agents
Cooking: if still frozen, plan on about three hours to heat throughly. If mostly defrosted, about an hour and a half and if completely defrosted, check after 1/2 hour.
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