Though I have done lots of batch cooking in my life, it never occurred to me to just cook a bunch of protein to have on hand. I was likely to freeze or can large recipes like baked beans, casseroles, stuffed cabbage, soups, etc.
The notion of just cooking a bunch of protein was a revelation to me way back when there was only the RBS book in digital. Given I now live alone, it’s incredibly handy to have protein on hand in single portions.
I have here an example of batch cooking your protein as suggested in both RBS books. I started with a 3 1/2 lb package of boneless, skinless chicken thighs. I prefer thighs to breasts as they are easier to cook without drying out, which strikes me as worth the extra calories.
I baked these at 425F for 30 minutes, then checked to make sure the temp of the largest one was at least 165. It’s OK to overcook as they just don’t dry out easily. Then I sliced and separated into 7 portions and went ahead and froze 5.
My first recipe was the same as one I make with ground beef, just with chicken instead: a package of frozen zoodles, 1/2 a jar of no-sugar pasta sauce, 1 cup full-fat mozzarella, about 1/4 cup Parmesan, a tsp of roasted garlic and one portion of chicken. Easily a ten minute meal given the protein was already cooked.
My second recipe was also easy, the salsa verde chicken from the second RBS book. That recipe is here.
And I’ll do other meals, both salads and cooked meals, with the other 5 portions.
Do you have a favorite chicken recipe?
