Whole chickens are on sale at Buffalo area Budwey’s markets this week (May 8 through May 14) for 88 cents per pound. There are three Budwey’s markets in the Western New York area to serve you. Stock up, use the how to cut up chicken video, and turn the chicken into amazing family dinners that you can serve throughout the hot summer months in Buffalo.
Budwey’s also has boneless, skinless chicken breasts for $1.99 per pound and split breasts (bone-in, skin on) for $1.18 per pound. Now is the time to take advantage of these great prices on chicken and stock up for summer grilling.
Also on sale at Budwey’s this week: Vidalia onions for 88 cents per pound, and vine ripened tomatoes for $1.88 per pound.
The beauty of these recipes is that you can prepare all the ingredients ahead of time, put everything in a heavy-duty, ziplocking gallon size freezer bag, label and date, and pull out and cook at a later date.
1 Tbsp olive or canola oil
1/4 cup sweet red or yellow onion, chopped (I like red or Vidalia, but use what you have/prefer)
1/4 cup bell pepper (I like a mix of red and green, but use what you have/prefer)
1 clove garlic, minched
1 can (14 ounces) diced tomatoes, drained (or use 2 cups fresh tomatoes, diced)
2 tsp. Worcestershire
2 tsp. red wine vinegar
1/2 tsp. dried basil
1/4 tsp. salt or salt substitute
1/4 tsp. ground black pepper
1/4 tsp. Franks Red Hot Sauce (or any other hot sauce you prefer)
Garlic Dijon Chicken
2 cloves garlic, minced
4 Tbsp. dijon mustard
2 Tbsp. lime juice
Honey Ginger Chicken
4 Tbsp. sweet red or yellow onion, chopped
1-1/2 Tbsp. honey
1 Tbsp. soy sauce or soy sauce substitute
1 Tbsp. fresh ginger, minced
2 Tbsp. sweet or cream sherry (or semi-drywhite wine; use apple juice or chicken stock if you prefer not to cook with alcohol)
1/4 cup chives or tops of green onions
Honey Glazed Chicken
1/4 cup unsalted butter, melted
1/8 cup soy sauce or soy sauce substitute
1/2 cup honey
Preparing dump chicken:
It’s called “dump chicken” because you dump the marinade into a heavy-duty, ziplocking gallon freezer bag with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and dump it into a pan and cook it.
All the recipes can be made with 4 to 8 pieces of chicken (any pieces will do, wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 4 bone-in, skinless chicken breast halves to keep it healthier.
To cook the chicken:
Thaw completely in the fridge, dump into 9×13-inch baking dish, bake at 350*F until done. For boneless, skinless chicken breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Baste the chicken pieces periodically throughout the cooking process with the marinade in the baking dish.
You can also use your crockpot. No need to defrost fully if using the crockpot, just enough to get it out of the bag and into the crockpot. Cover, turn on LOW, cook 6 to 8 hours (up to 10 hours depending on what pieces of chicken you use, and how frozen the chicken is when you put it in the crockpot).
You may want to make a cornstarch slurry to thicken up the marinade in the crockpot. Stir into the crockpot the last 30 minutes of cooking time.
To grill the chicken: fully defrost chicken overnight in the fridge. Prepare your grill, whether using charcoal or gas, according to manufacturer directions. Place chicken pieces on the grill and cook through until juices run clear and the chicken is cooked at the bone, if using bone-in pieces. Put the marinade in a small pan on the stove and bring to a simmer over medium-high heat. Use the heated marinade to baste the chicken throughout the grilling process.
- Don’t miss another recipe, frugal find, household tip or freebie! Follow Rachael on Facebook and Twitter
- Follow Rachael’s blog for more recipes, frugal finds, household tips and freebies
All articles, recipes, recipe notes and adaptations (and photographs, where applicable) are under copyright and cannot be copied or reposted without prior written consent by the author. Partial reposting is permitted with a link back to the original article. For consent, questions or comments email [email protected]