Ingredients
- To prepare and freeze:
- 4 lbs chicken pieces
- 2 T finely minced fresh rosemary
- 2 T minced fresh marjoram leaves
- 3 cloves garlic, minced
- 2 tsp salt
- 1/8 tsp white pepper
- 3 T mayonnaise
- 1/2 cup chicken broth
- When cooking:
- 2 T olive oil
Preparation
Step 1
Gently loosen the skin from the flesh of the chicken. In small bowl, combine herbs, garlic, salt, pepper, and mayo. Rub this mixture between the skin and the flesh of the chicken. Smooth skin back over chicken pieces.
Flash freeze chicken in a single layer on baking sheet. When frozen solid, pack in zip-lock bags. Attach small bag with chicken broth. Label chicken and freeze; Reserve olive oil in pantry.
To thaw and cook: Thaw chicken overnight in refrigerator. Preheat oven to 400. Heat olive oil in ovenproof skillet over medium heat. Place chicken skin-side down in pan and brown for 4-5 minutes. Turn chicken over and pour broth into skillet. Place skillet in preheated oven and roast for 30-40 minutes until thoroughly cooked and tender, basting occasionally with pan juices.