Chicken Marinate from Food Network
Ingredients
- 2 tablespoons apple cider vinegar
- 3 teaspoons dried herbs, like thyme, oregano, & rosemary
- 2 tablespoons Dijon mustard
- 2 teaspoon garlic (diced)
- 1/4 cup olive oil
- Sea salt and freshly ground black pepper to taste
- 1 whole chicken (don't forget to discard the insides)
Directions
Put the vinegar, herbs, mustard's, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
I prefer to peel the skin up in different areas on the whole chicken and put marinate between the chicken's body and skin as well as on top of skin. You can put it in a zip lock overnight to cook the next day or as I prefer, you can place it in a crock pot in the morning on low. (no need to add any extra fluid, it will be plenty moist) Turn off crock pot when you get home.
The chicken will literally fall from the bone. Wait until it cools down and you can put the pieces of chicken in containers.
The sky is the limit!
- It can be used on sandwiches or tortilla wraps in lunches throughout the week.
- Some can be put in air tight freezer safe containers/bags to be used later in meals. Safely frozen for up to six months
- Can use with different casseroles throughout the week
- One meal I like to put it together with is green beans and garlic mashed potatoes.
- AND MUCH, MUCH MORE!!!
