Simple ways to save money with CHICKEN!

Several simple ways to save money with CHICKEN! From FunCheapOrFree.com

I have another quick, easy, and oh-so-thrilling “cellphone savings tip” video for you! Here are several ways I save major money with good ol’ CHICKEN. By freezing it (and cooking it first in some cases) you won’t ever waste chicken again, and it will allow you to cook chicken dishes so much quicker! Here are several quick tips showing how I do it:

(Watch online or click and watch below):

See how easy? It’s amazing how the simple stuff can save you so much time and money.

By the way, that crockpot concoction for dinner turned out really well. I added a 1.5 cups (or so) of salsa, a can of black beans (rinsed & drained), a can of drained corn, let it cook on low until the chicken was done. Shredded it, put it back in for 30 minutes or so. We served it on flour tortillas with cheese, cilantro, tomatoes, sour cream, and more salsa. SO GOOD!

What are YOUR favorite chicken tips? Please share!

P.S – do you like this quick cellphone savings tips? I plan to do more! If you like what you see, please subscribe to my Youtube channel so you don’t miss a thing. We have lots of fun over there, I promise 😉

Have a fabulous day!

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Comments

  1. WOW chicken is so cheap in the US! Here in Australia, chicken breast is considered a super doper bargain if you can find it for around $8 a kilo (2.2 pounds) on sale. Occasionally you can find it cheaper with the skin on, but the skin weights more then the chicken in the end 🙁

    One suggestion I have though is to pre-marinate chicken before you freeze it. Once it is defrosted, there’s no need to wait for it to marinade chicken for a few hours 🙂 You can also keep the marinade in a small baggie WITHIN the bag of chicken before you freeze so you can marinade it after its defrosted. We love doing this because it solves the whole ‘what do I do with the chicken now its defrosted?’ issue haha and therefor saves you not only time searching for a recipe, but extra ingredients like sauces, breading or stuffing and extra work for said chicken. Marinades are super cheap to pop together at home, perhaps 2-5cents and really keep the chicken moist when you cook it. We love to bake the marinated chicken (pour all the marinade and chicken into the dish and cover with foil) or grill it on the BBQ. EASY DONE!

  2. What do you recommend as far as amounts if you want to precook the chicken before freezing? It sounds like a great idea but I want to be sure there is enough for a recipe or a reasonable amount for use.

    Thanks!

    • Megan,
      I do this myself at home and the amounts will depend on what you normally cook. Try looking at the recipes you use each type of chicken in and how much is called for. Then use freezer bags and measure (or guesstimate) the amount to put into each for the freezer. Simple and makes it easy.
      Hope that helps!
      Kat

  3. I’ve starting using this seasoned chopped chicken recipe: http://www.positivelysplendid.com/2014/04/chopped-cooked-chicken-recipe.html#_a5y_p=1513933
    I usually just make it right away with 1 or 2 chicken breasts out of each package I bring home from the store. Then, I freeze it and un-thaw it later to throw in Alfredo sauce or use in casseroles. I’ve found it really adds some amazing flavor rather than using just plain ol’ cooked chicken breast. ;o)

  4. I love this post! I buy the whole roaster or fryer chickens here for about $6 each +/-. I am blessed to have a large freezer, so i freeze them. After i roast them and feed my family of 5, I pick off any meat left, usually the breast meat and bits here and there. i bag those in at least two or three containers. I freeze one again to be used later for soup or pasta. Then I use one as leftovers the next day reincarnated as something else; chicken salad, pasta, soup, salad topping, taco, etc. That same night I put all the broth and juices in mason jars in the fridge. the next day I separate the fat layer from the jelled broth. (I plan these chicken days, as they can be a marathon of work.) I clarify the broth and the lard and roast the chicken carcas bones in the oven. I freeze the first batch of broth made from the original chicken dinner and make at least two batches of broth from the roasted bones, using a tbsp of vinegar to help extract more minerals from the bones. ( I save up my carrot peels, onion ends and peels, garlic bits, celery ends, and various other veggie scraps in ziploc in the freezer just for this broth making.) I throw out the twice-used bones and veg scraps, and put the broth in the fridge over night again. This broth also gets the fat layer scraped off, clarified the broth and the fat seperately. The clear broth gets frozen and the fat collectively gets stored in the fridge and used as needed as a more “natural” cooking oil or rue base, or biscuit fat. So basically i get three recipes worth of broth, and two or three meals out of the one chicken, and i feel like i waste very little, and i get to use up veg scraps that otherwise would go to waste. If I had a compost pile, I’d put the used veg scraps there after making the broth, too.

    • It’s not a good idea to use the veggie scraps from the broth in the compost pile as the chicken fat/smell would draw rodents and other critters you do not want. And the oil would impede airflow and make it break down much slower. Just in case anyone reading this is considering doing that. If you were making veggie stock with no oil or animal products then you could use the veggies, but at that point there are few to no nutrients left so it wouldn’t do much for your compost.

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