For the salad dressing chicken, I made a double batch to use up all the dressing from one bottle (2 batches of 1.5lbs. marinated chicken breasts each). Salad dressing tends to hand around at my house, and I'd rather just use it all up in one fell freezer swoop. I used Greek Vinaigrette and Roasted Red Pepper Italian flavors, but just about any kind of prepared dressing would be good.
Pacific sockeye salmon is particularly good RIGHT NOW (it's the season for Copper River sockeye in particular), so give this one a try even if you think you don't like fish. Especially if you think you don't like fish b/c it's dry. Baking it at a lower temp makes a huge difference in the final product, and I'm not sure I'll ever fix salmon another way now.
Makes 12 servings (separate into as many batches as you wish)
3 lbs. boneless chicken parts (or 5 lbs. bone-in chicken parts or 2 whole chickens)
1 16 oz. bottle of salad dressing of your choice
Divide chicken among freezer bags in quantities desired. Divide salad dressing equally among freezer bags. Smoosh the chicken around to make sure its well covered. Freeze or fridge.
To cook, thaw and drain marinade from chicken. Discard marinade. Bake boneless parts for 25-30 minutes at 350F, bone-in parts for 40-45 minutes at 350F or a whole chicken for 1 - 1 1/4 hours depending on size. Or dredge chicken parts in flour and fry in oil until cooked through (20 minutes or so for boneless, 40 minutes or so for bone-in).
Slow-roasted Lemon-Thyme SalmonMakes 4 servings
1 1/2 lbs. salmon
1 tbsp olive oil
1 tsp dry thyme (eyeball it)
1 tbsp lemon zest (eyeball it)
salt and pepper to taste
Combine oil, thyme, zest and seasonings in a small ziptop bag or container. Put in a larger bag with the salmon (still wrapped from the market) and fridge or freeze.
To cook, thaw. Spread thyme-lemon mixture on top of salmon. Bake 18 minutes at 275F, slightly less for medium doneness. Pin It
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