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A friend on RichmondMommies recently asked where to find cheap chicken so she could prepare it in advance and put it on her salads for lunch at work.

She’s a smart cookie! Buying salads every day, while healthy and good for your hips, can become expensive especially if they are from a charge-by-the-weight-salad-bar. Substantial food items such as chicken add to the weight and drive the price up.

If you want to take your own salad, here’s an easy way to add some chicken to the mix.

After purchasing your chicken, go ahead and cut it into thin slices — the size you’d like to have on your salad. Season groups of the cut chicken as you’d like; a batch of Italian, a batch of Mexican spices, a batch of curry, etc. Cook each group either by baking in the oven or stovetop in a skillet. Once the chicken has cooled, put a single serving size in one of those handy, dandy Ziplock “snack bags”. The snack bags are smaller than the regular sandwich size baggie and it’s perfect for individual serving sizes. Write on the bags with a Sharpie so you know which seasoning you have in the bag, then toss them all in the freezer.

On your way out the door in the morning, grab a baggie of chicken from the freezer and stick it in your lunch bag with the rest of your salad fixings. By the time lunch rolls around, the chicken should be thawed, but still chilled, and ready to be added to your salad.

Save some money, trim your hips and thighs, and have a yummy salad with exactly the flavors you want!


Everyone at my house, except me, has a cold so it was time to pull out all that stock and raw chicken thighs and legs out of the freezer to make homemade chicken and noodles. Yum, yum, YUM!

I boiled the raw chicken, adding to my stock supply, and set the chicken aside to shred and pull off the bone to put in the pot. It was gooey work! I had much more chicken than I really needed for one batch of chicken and noodles so I put the rest of the meat into the freezer.

I had no idea my family (translation: my husband!) would eat all the chicken and noodles so fast! I started another pot of it this afternoon but my chicken was only partially thawed. And wow was that a help!

I picked up a paring knife and was able to literally slice and peel the skin off the chicken. It was so easy and, since it was still partially frozen, most of the fat came off w/ the skin. Pulling the meat from the bone was also easier to handle. The meat came off in easy chunks and went straight into the warm pot of broth.

Who would have thought you could peel a chicken!