OAMC – 18 lbs. Cooked Chicken – About 3 Hours

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oamc-18-lbs-cooked-chicken-about-3-hours
Oh yes, it can be done. And yes, it will save you money. And yes, it will save you lots of time throughout the month! Not only are you going to end up with all this great cooked chicken, you are also going to get some very flavorful chicken stock to use for your recipes.

Some things I found out when I started doing this…

1. I tend to use less meat and more vegetables in my recipes.
2. I am less likely to pick up a high fat “quickie” food if the cooking wait time doesn’t exist.
3. I am less likely to go out to eat if I have the base of the meal already cooked.
4. I am saving money by having my stove/oven turned on only once for long cooking, rather than every day.
5. I no longer worry if I forget to take the chicken out of the freezer or put it in the slow cooker so it will be done in time for supper.
6. Homemade stock/broth is so much better and it’s basically FREE!

Here are some of the recipes I can make in about 30 minutes or less with this pre-cooked chicken:

Nachos, BBQ Chicken Sandwiches/Plate, Chicken Noodle Soup, Chicken and Rice, Chicken Pot Pie, about 50 different Chicken Casseroles, Chicken Croquets, Chicken Fajitas and the list goes on…

Ingredients
3 Chickens*, whole & thawed (approx. 6 lbs. each)*
1 Turkey-size Oven Bag
3 Tbsp. All Purpose Flour
3 med. Onions, peeled (don’t forget to plant the roots) – Optional
4-6 cloves Garlic, minced – Optional
Salt and Pepper, to taste
1 stick Butter, melted
3-1/2 c. Water
Dried parsley – Optional

Equipment
Knife
Measuring Cups and Spoons
Roasting Pan
1 Large Bowl
Cutting Board, clean
Stock Pot
Large Spoon/Ladle
Freezer Containers (Ice Cube Trays, Repurposed bowls, etc.)
Freezer Bags (Vacuum Seal Bags, Freezer Boxes, etc.)
Permanent Marker

*NOTE: It is very important to keep the weight of the chickens as equal as possible to ensure proper cook times. For this demonstration, I am going to cook only one chicken (for my family’s supper).

Directions
Move the top rack to the center position in your oven. Preheat the oven to 350.

Open chickens and remove any extra parts from the two cavities (head and bottom areas). Set aside or discard if not using. Rinse chickens well, inside and out. DO NOT wash with soap.

oamc-18-lbs-cooked-chicken-about-3-hours

Place on a towel (plate, pan, etc.) and pat chickens dry.

oamc-18-lbs-cooked-chicken-about-3-hours

Put one onion inside each large cavity. Tie together, or re-strap, the chicken legs (in nylon-type clip).

oamc-18-lbs-cooked-chicken-about-3-hours
oamc-18-lbs-cooked-chicken-about-3-hours

Add flour to oven bag; shake well. Place the turkey bag in the roasting pan. Place chickens in bag side-by-side, loosely.

oamc-18-lbs-cooked-chicken-about-3-hours

In a large, microwavable measuring cup, combine garlic, salt, pepper, butter, water, and parsley. Mix well and often – large spices will settle on bottom.

oamc-18-lbs-cooked-chicken-about-3-hours

Pour mixture over chickens – ending with some of chunk spices visible on top of chickens. This will allow for a mild penetration of the flavors into the breast meat.

oamc-18-lbs-cooked-chicken-about-3-hours
oamc-18-lbs-cooked-chicken-about-3-hours

Seal the bag and make slits as directed according to bag manufacturer. Place in oven and cook 1-1/2 to 2 hours, turning every 30 minutes to ensure even cooking heat distribution. Internal temperature of chickens should be 165 degrees.

oamc-18-lbs-cooked-chicken-about-3-hours
oamc-18-lbs-cooked-chicken-about-3-hours

Remove from oven. Carefully cut top of bag open and let sit for 15-30 minutes without disturbing.
While waiting for chicken to cool a bit, set up the large bowl, the stock pot and the cutting board.

oamc-18-lbs-cooked-chicken-about-3-hours

Carefully remove one chicken from the bag, letting drain well over bag, and place on the cutting board. The chicken will still be quite hot. Chop, pull, and cut meat as desired and place in the bowl. Place all skin, bones, and scraps in the stockpot. Continue this step until all chickens have been processed.

Add 2-3 large spoons full of chicken juices (from bag in roasting pan) to chicken in bowl. Mix well and let cool completely. Mix chicken and juices again. Place desired amount in freezer bags/containers and freeze. Be sure to identify and date the contents using a permanent marker or freezer pen.

Add remaining juices (from roasting bag) to stockpot. Discard roasting bag. Add 6 cups of water to pot and boil until liquid reduces by about half. Let cool completely. Strain the liquid through a clean towel (or cheese cloth) and a mesh colander into a large bowl to remove all solids. Discard the solids. Pour stock into freezer containers. Be sure to identify and date the contents using a permanent marker or freezer pen. Freeze stock until needed.

Enjoy!

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17 Comments

  1. i have a electric roaster pans, and i usually cook 4 to 5 whole birds at once, I will make about a months or 2 supply of chicken for casserole, Tacos, and chicken salad, it also makes enough chicken stock to last about 3 months. So those of you that have electric roaster Pans this is something else you can use them for.

    • I have a electric roaster Pans, and I usually cook 4 to 5 whole birds at once, I will make about a months or 2 supply of chicken for casserole, Tacos, and chicken salad, it also makes enough chicken stock to last about 3 months. So those of you that have electric roaster Pans this is something else you can use them for.

      How long does it take to cook 4-5 chickens in an electric roaster?

      • How long does it take to cook 4-5 chickens in an electric roaster?

        mposton – I, too, have an electric roaster and use it most of the time to do this, and it generally takes me about 4-1/2 – 6 hours to do 5-6 chickens. Electric roasters generally do not heat as quickly as conventional ovens; therefore it that adds more time – not to mention the extra food added.

        If you have an electric roaster and plan on using it for this process, do not use the oven bag – it is not needed.

        i did this tutorial in a conventional oven so everyone would have a chance to benefit from cooking large amounts of food at once, which saves time, money, and energy.:117:

    • I have a electric roaster Pans, and I usually cook 4 to 5 whole birds at once, I will make about a months or 2 supply of chicken for casserole, Tacos, and chicken salad, it also makes enough chicken stock to last about 3 months. So those of you that have electric roaster Pans this is something else you can use them for.

      adburge – good point! thank you for bringing that up.

      i have an electric roaster, too, and usually use it to do this.

      you are certainly correct. for those of us who have an electric roaster, we are very lucky to be able to cook enough at one time for nearly two months use. and, isn’t the chicken stock you create from this process just amazing?

      – waaaaayyyy better than anything i’ve ever had from a store!

  2. lol do not use soap! that was my chuckle for the day….
    now my turn to ask a silly question, so once the chicken is cooked and bagged and frozen you would use it as you normally would in a recipe without having to cook it? yes..

    if so super awesome and doing to be doing this…

    • Lol do not use soap! That was my chuckle for the day….
      now my turn to ask a silly question, so once the chicken is cooked and bagged and frozen you would use it as you normally would in a recipe without having to cook it? yes..

      if so super awesome and doing to be doing this…

      aroha, i’m glad you got a chuckle out of that. i use to teach (adults), and you would be surprised at the stories i could tell you about what i like to call “duh” moments. don’t get me wrong…i have my own duh moments!

      yes, i use the chicken in all my recipes. it cuts the cooking time way down!

      ex. my very basic chicken & rice casserole may take up to 1 hour to cook (depending on the size of the raw chicken used), but with the A.B.C. (Already Been Cooked) Chicken, The casserole generally takes only 20-30 minutes (just enough time for rice to completely cook & casserole to be bubbling hot.

  3. i cant wait to try this. i do cook ahead and freeze meats but have never done such a big batch. the broth sounds amazing and i have never tried that :cook2: Now I just have to wait for whole chickens to go on sale:117: Thanks.

    • I cant wait to try this. I do cook ahead and freeze meats but have never done such a big batch. The broth sounds amazing and I have never tried that :cook2: Now I just have to wait for whole chickens to go on sale:117: Thanks.

      hey colleencalhoun.

      i tried to search out discount grocers in your state, but not knowing which area you live in made it a little difficult. however, i did find the following places in idaho, and the information i was able to obtain on the internet shows these stores as being similar to some of my local (great smoky mountains, nc) discount places:

      albertsons grocery
      winco foods
      grocery outlet

      maybe you will find whole chickens at a great price at one of these stores.

      good luck!

  4. i don’t like chicken, but occassionally eat a breast only because it is good for me. i did this for my daughter. the house smelled so good while it was roasting it was hard to remember it was chicken.

    i live at a high altitude, so i did bake them longer, but everything just fell off the bones. i did only 2 chickens because that is what fit in my roaster. But she will have shredded chicken for her small family for weeks.

    Thanks. It took hardly any time of real work–just let the stove do the work.

  5. monnalu – i’m so glad you enjoyed the experience of this tip even though you don’t like chicken.

    the basic idea of this tip can be carried out with turkey, beef roast, and pork roast, too! just change your seasonings a little and you’ve got a freezer full of the time-takers out of the way – cutting your everyday cook time way down!

  6. this is so economical. it took me a while to check out this section and glad i finally looked into it. it solves so many issues for families big and small.

    a big family can call this twice a month cooking and a small family can call it once every twomonths cooking.:smile1:

    • This is so economical. It took me a while to check out this section and glad I finally looked into it. It solves so many issues for families big and small.

      A big family can call this Twice a month Cooking and a small family can call it Once every TwoMonths Cooking.:smile1:

      Mrsbear – Thank you so much for your kind comments. I like your way of looking at it according to family sizes.

  7. i make my stock in my crock pot. we have our chicken (usually cook about 2-3 chickens for one meal) and then take the bones, etc. and put it in the crock pot with some drippings, water, and cook over night.

    Let cool and strain.:loveshower:

  8. i buy a whole rotisserie chicken and put in my crockpot with celery, carrots, onions, seasonings and water overnight. i take the chicken out to cool before deboning and skinning it. the liquid is strained and set in the refrigerator to cool and let the fats rise and harden.

    that is removed and i have unsalted stock for my cooking and soups. added benefit….when i do it overnight, the house smells great in the morning. chicken spaetzle soup is great in the winter.

    i never did think about doing it more often to have the stock and chicken for other recipes. thank you all.

  9. I do this with chicken and the few times we eat ground beef/turkey. It really cuts the cook time in half for busy moms. I buy meats when they are on sale and cook them, seperate them evenly in freezer dishes or bags and they are ready to add to casseroles and other meals. It is a great time saver!!!!

  10. I either roast 3 chickens in the oven or use my steamer which drains all the juice into the bottom pan for me! Never thought to do my broth in the crockpot. I will be trying that!

  11. Don’t forget to take a bit of skin and bones that still have small pieces of meat left on them and simmer with a bit of water and sliced carrots/celery/onion/parsley flakes to make your chicken soup base. I’m country, so after I’ve finished with the bones and skin it goes away from the house and wild critters enjoy a meal.

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