Conference rocks::weight_control

    I buy chicken in the "family" packages (3-5 lbs, usually).  Then
    I skin and defat it, and freeze it in 2-person portions in zip-lock
    freezer bags.  I write the date on each bag.  All the bags from
    one batch go in a larger ziplock storage bag, which goes in the
    freezer.  I have other meats stored in their own ziplock storage
    bags in the freezer, in 2-person portions, too.  So deciding on
    dinner is a simple matter of removing one bag from the freezer.
    With the microwave to defrost things, I don't have to worry if
    I didn't remember to take something out of the freezer in the 
    morning.
    
    I'm not a big white-meat chicken eater, so I get either legs
    or thighs and remove as much fat as I can (there are little pockets
    in the thighs).  That reduces the calories quite a bit.  My favorite
    way to cook them is to poach them in broth (I make the broth from
    whatever bones and veggie peels and trimmings are around - see the
    COOKS notesfile for details on broth making).  When the chicken
    is almost done, I add frozen veggies.  When everything is done,
    I remove the chicken and veggies.  Then I whisk some flour (about
    a tablespoon per cup of broth I used) into a little water and whisk
    that into the broth.  Cook a little while, and you've got a delicious
    gravy which is not full of fat (since the chicken was defatted).
    Experiment with herbs in the broth for various flavors - I like
    marjoram or thyme or sage or basil, and always garlic!
    
    --Louise

    Thanks for the recipe Louise!  It sounds wonderful!  I have a couple
    questions about it though.  I haven't ever poached chicken before
    and need to know how long it takes.  Can I boil it first, then take
    the skin and fat off, freeze it, and then poach it and add frozen
    vegies and make gravy?  It seems like this would save a lot of actual
    cooking time when I get home at night!
    
    Also, I've heard cornstarch is better (less fattening) to use in
    gravy's than flour.  How do you count flour in WW?
    
    Do you skin and defat your chicken before it is cooked??  Seems
    easier to do this after cooking.
    
    Thanks for all your help!
    
    Kim

    Kim,
    
    I skin and debone chicken breasts and freeze them in zip lock freezer
    bags.  A receipt I use is to take the chicken breast and cut in
    bite size pieces and cook in a teflon skillet over medimum heat
    with about 4 tbsps of water.  Takes about 10 minutes to cook.  I
    then add 1/2 cup sliced mushrooms, 1/2 cup bean sprouts, 1 diced 
    spring onion, top included and 1 tbsp soy sause.  Simmer for about 
    5-10 minutes.  You may need to add a little more water.  This makes 
    one serving of meat and veg.
    
    This is one of my favorites picked up from the Diet Center.  Chicken
    does not need to thaw before you cook it if when you freeze it,
    pound it to about 1/2 inch in thickness.  This speeds up things
    if you don't have a microwave for defrosting.
    
    Bon Appetit,
    
    Linda

    If you freeze the chicken in the broth, you won't have to worry about
    "freezer burn," which is really just dehydration.  I think it's easier
    to bone and skin the raw chicken, but I don't think it's that critical.
    Doing it in advance will also cut down on actual meal prep time later. 

    A real quick_and_easy dinner (if you like Mexican) is to keep bite-size
    pieces of chicken in the freezer.  Throw a handful in a skillet with
    some picante sauce (Pace works well for this), on medium until the
    chicken is hot.  Dump it on a taco shell or 3/4 oz nacho chips, add 
    1/2 oz cheese, and munch!  A salad goes well with this, or you can use
    these same ingredients to make a taco salad.

    Beverly

    I always skin and defat BEFORE cooking.  Reason is, if you cook
    with the skin and fat on, much of the fat will cook into the meat.
    When you remove the obvious fat, you're still getting more fat
    than you would have if you'd removed the fat beforehand.  Make
    sense?
    
    If the chicken is in portions (drums and thighs cut apart) and 
    already defatted, I can put this dish on the table in about 1/2
    hour to 45 min.  Enough time to read the mail, clear and set
    the table, make a salad, and feed the cats.  
    
    I don't know if this is really "poaching" or "simmering".  Whatever
    it is, the result is delicious and easy.  Oh, by the way, it takes
    about half an hour to make the rice that I usually serve with this
    dish.  I make rice pilaf - use the MidEast packaged rice pilaf
    and add only water.  It's just as delicious without adding the butter
    that they suggest adding.  Just make sure the heat you cook it over
    is low - without the fat, it will burn more easily if you cook it
    too fast.  The gravy you make after you take the chicken and veggies
    out of the broth is delicious over this rice.  OR you could make
    noodles.  Either way, you've got your meat, veggie, and grain so
    all you need is a milk product and it's a fully balanced meal.
    So, add a Weightwatchers frozen milk-based confection (fudge bars
    anyone?) or a Deering Slender Snacks bar, and it's balanced!
    
    --Louise

    Kim,
    
    I'm not clear on your question.  Is your question about where to
    get protein?  Or techniques with chicken?
    
    Glenn

    Glenn,
    
    Techniques with chicken - the easiest and best way to cook and store
    for serving quickly at night after a long day at work!
    
    Kim