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Berry-Roasted Chicken and a Fix Freeze Feast GIVEAWAY!

I know some of you are probably here for the giveaway I promised last week. Don’t worry, I’ll get to that. First, we have to talk about this chicken.

I may not have been able to eat it, but I could smell it. And it was divine. I’m totally embarrassed to admit that I swallowed up some of the vapors with an open mouth, just to see if I could get a taste (it didn’t work so well). Everyone at the table gobbled it up and asked for more.

Not only was it tasty, but it also came together in a jiffy, gave us leftovers, and the bones made a delicious chicken stock the next day. It’s a winner on all counts.

Berry-Roasted Chicken

Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Grocery List

  • whole chickens (8-10 pounds total weight)
  • 2 cups berry-flavored vinaigrette dressing
  • 2 cups (12 oz) frozen mixed berries
  • 1 cup chopped onion (about 1 medium)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • one-gallon freezer bags labeled
  • fresh raspberries for serving (optional)

1. Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Pat chickens dry with paper towel.

Pretty self-explanatory.

If you’re making your own vinaigrette, now is a good time to do that. You can either use a store-bought vinaigrette dressing, or you can use the recipe on page 186 of Fix, Freeze, Feast to make your own. I chose to make my own. The dressing was super-easy and came together with no trouble. The only oil I had on hand was the uber-expensive extra-virgin olive oil that we use for dipping and drizzling. I didn’t exactly want to use an entire cup of it to roast a chicken. I substituted melted butter, which I don’t recommend for a salad dressing, but worked out just fine as a marinade.

2. Put one chicken into each 1-gallon bag. Over each chicken, measure 1 cup vinaigrette, 1 cup berries, 1/2 cup onion, 1/4 tsp salt, and 1/4 tsp pepper.

I know it’s hard to believe, but I did everything here exactly as it says to in the recipe. No changes.

3. Seal and freeze.

TO COOK:

1. Completely thaw one bag of chicken in the refrigerator.

2. Preheat oven to 325.

3. Place chicken, breast side up, in a greased baking dish and pour marinade into cavity. Roast for about 1 1/2 hours, or until an instant-read thermometer inserted into the thigh reads 180 degrees. Garnish with fresh raspberries if desired.

I know convention says to roast chickens breast-side up, but I prefer to roast mine breast-side down for most of the time. I think it keeps the breast meat from drying out. I’ll usually flip it over for the last 20 minutes or so, to crisp up the skin.

Do give this one a try. It’s so simple, and so delicious!

And now, the promised giveaway!

Fix Freeze Feast Giveaway: We Have a Winner!

Thanks to everyone who left lovely comments for our giveaway last week. Congratulations to Erin D, the winner of our Fix, Freeze, Feast giveaway. We’ll be contacting you to arrange shipment of your autographed cookbook.

P.S. We picked the winner using a little jQuery and Regexp to count the entrees and then a simple Math.floor(Math.random()) -Clint

 

Print Recipe

Berry-Roasted Chicken

For the vinaigrette, you may use either a store-bought variety, or the authors’ homemade version on page 186 of the book.

Makes 2 entrees, 4-6 servings each.

Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Ingredients

  • 2 whole chickens (8-10 pounds total weight)
  • 2 cups berry-flavored vinaigrette dressing
  • 2 cups (12 oz) frozen mixed berries
  • 1 cup chopped onion (about 1 medium)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 one-gallon freezer bags labeled
  • fresh raspberries for serving (optional)

Directions

  1. Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Pat chickens dry with paper towel.
  2. Put one chicken into each 1-gallon bag. Over each chicken, measure 1 cup vinaigrette, 1 cup berries, 1/2 cup onion, 1/4 tsp salt, and 1/4 tsp pepper.
  3. Seal and freeze.
  4. TO COOK:
  5. Completely thaw one bag of chicken in the refrigerator.
  6. Preheat oven to 325.
  7. Place chicken, breast side up, in a greased baking dish and pour marinade into cavity. Roast for about 1 1/2 hours, or until an instant-read thermometer inserted into the thigh reads 180 degrees. Garnish with fresh raspberries if desired.

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  • I thought about it. My favorite recipe is Chicken Cordon Bleu. Yummy!!

    bestcee April 30, 2012 AT 8:02 pm
     
  • I have not tried any of the recipes yet, although the Berry Chicken one you posted looks great! I guess I need to get a copy of that cookbook and try a few. :) Thank you for the giveaway!

    Angela April 30, 2012 AT 6:35 pm
     
  • I am a Facebook fan!

    Cindy April 30, 2012 AT 6:03 pm
     
  • Already a fan on facebook! love this site!

    Crystal April 30, 2012 AT 6:00 pm
     
  • I already like PTE on FB, and I haven’t officially tried any of the Fix, Freeze, Feast recipes yet, but I’m making the Orange Ginger for my Cooking Amonf Friends group this month. I can’t wait to try it and I would love to win the book!

    Charity April 30, 2012 AT 5:44 pm
     
  • I haven’t tried any recipes, yet, but this one looks amazing! I’m already a FB fan. I love reading P2E posts!

    Cara J April 30, 2012 AT 5:35 pm
     
  • I haven’t tried any of these recipes, but recently started using my freezer to do more batch cooking. I’d love a copy of the book.

    royann April 30, 2012 AT 4:54 pm
     


 

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