Quick Freezer Cooking: Bulk Meat

The other day, Mr. Green spotted chicken breasts on sale at the grocery store, so he picked up 6 of them and I went to work soon after he brought them in the door.

I prepared Cook's Illustrated's Garlic & Herb Marinade (from their book, The Best Make-Ahead Recipe), trimmed the breasts, and sliced them for three different preparations: Kebabs, chunks, and cutlets. I labeled plastic bags accordingly, put the chicken in and a third of the marinade, and coated them before tossing them in the freezer.

Garlic & Herb Marinade
Good for chicken, pork, beef, lamb, shrimp, fish, and vegetables.
Process in a food processor or blender until smooth, about 20 seconds:

• 1/2 cup EVOO
• 1/4 cup water
• 1/4 cup fresh parsley, tarragon, or basil leaves or
• 2 Tbsp fresh rosemary or thyme leaves
• 1 shallot, chopped
• 6 medium garlic close, minced
• 1 tsp salt
• 1/4 tsp ground black pepper

Save 1/4 cup of the marinade and save. Place meat (or veggies) in a ziploc bag, pour in the remaining amount, and refrigerate for up to 2 days (or freeze). When ready to serve add 2 Tbsp lemon juice to the remaining marindae and pour it over the cooked meat.

Voila! I know, it doesn't look as appetizing as the photos on food blogs -- you don't exactly want to lick these things off of your screen. The point is that there is no trimming, cubing, or keeping fresh herbs on hand to prepare three healthy meals at the last minute. In fact, Mr. Green already succumbed to temptation one night after we arrived home late and tired from work. Even from freezer to grill, the kebabs were delicious! (no thawing necessary)

I chose the rosemary garlic marinade because it did not involve marinating the meat in vinegar or lemon juice, two acidic flavors that the freezer amplifies. This recipe is nice because you use the marinade (with lemon) while plating the meal, too.