Posted by: amandaleigh1231 | March 5, 2013

Saving Freezer-Burned Chicken

My Husband and I have had a busy six months.  In August, we put a bid on a foreclosed, fixer-upper and had our offer be accepted.  The biggest drawback was that there were several items that needed repaired before the funding bank would release our mortgage funds.  Luckily, the bank that owned the property was so happy to unload it that they allowed us access to the property to make the repairs as long as we signed a waiver that we would not hold them liable for any injuries that may occur on the property.  Then there was the packing and the “real’ housework – gutting the kitchen, family room, electric – you name it and we did it.  In fact, we are still working on the less used areas, and probably will be for a few years.

You are probably asking yourself what, exactly, this has to do with money saving meals.  It has to do with freezer burned chicken.  Back in August, my warehouse club was running a special on the IQF, boneless, skinless chicken breasts.  It was a 10lb bag for just under $16.  I thought, “This is great!  I can just throw these on the grill on the nights we are busy repairing, packing, whatever, and dinner is served.”  The best laid plans can get derailed so easily.  Too many projects stretched into the late night, and we turned to the $2 subs from our local gas station to stave off hunger.  Since our move was just a mile down the road, we were able to bring all of our freezer goods along – no waste, right?

Today, I planned to thaw the last few of those breasts for dinner.  They look something like this (from


Yuck!  However, I am not going to waste that chicken.  My steps to saving it:

  1. Marinate it to rehydrate and cover any off flavor.
  2. Tenderize, with a mild acid.
  3. Pair it with lots of veggies so that it is less of a focal point.

My frugal freezer burned chicken

  1. Chop chicken into bite size pieces
  2. Mix 1/4 cup oil, 1/8 cup rice vinegar, 1/8 cup soy sauce, 2 tbsp orange marmalade or apricot jam, minced garlic, thyme, and black pepper to taste.
  3. Marinate chicken for about 2-4 hours
  4. Pour off excess marinade and sautee on high heat 3-4 minutes, stirring a few times
  5. Toss in a ton of veggies – I used red onion, yellow squash, hot peppers, frozen broccoli, and shredded carrot.  Cook about 5 more minutes until veggies are hot and chicken is cooked through.
  6. Enjoy with steamed rice or pasta

I’ve done this several times in the past and it is yummy!


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