Batch Cooked Chicken For Lazy People

 

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The Ultimate Minimalist Meal Prep

Video taken from the channel: Matt D’Avella


WHAT YOU NEED TO BUY: 1 bag of frozen chicken tenderloins Salt Pepper Garlic powder (unless you’re a vampire) OR “Everything but the Bagel” seasoning (alternative to salt, pepper and garlic) Olive Oil Spray. 2 cookie sheets Tinfoil (to line the cookie sheet) Parchment paper (chicken won’t stick to. Watch the stupidly simple video I decided to film last night as I was batch cooking a few trays of chicken. Here are the steps to remind you: #1) Pre-heat your oven to 350. #2) Line your cookie sheets with tinfoil and parchment paper. #3) Grab your bag of chicken, put the chicken on the trays.

Wash your hands with soap and water. For the poultry equivalent of a medium steak, we recommend cooking at 158 °F / 70 °C.Your cooking time will be between 1–2 hours (depending on size). However, if you’re batch cooking this beast with a lot of other proteins, feel free to use the magical 140 °F / 60 °C temperature that can cook pork, beef, and chicken all at. Season Chicken Breasts with seasoning salt, salt & pepper, or rotisserie seasoning and place them in your slow cooker. Add 1/2 cup of water or chicken broth to the pot.

Close the lid and cook on high for 4 hours or low for 6. Chicken is finished when it registers 165 degrees internally. Totally a great tip. We used to be lazy and just cook up a huge batch of chicken and then eat it with a salad every day. Hubby still does that and brings it to work with him for tacos. Easier to do batch cooking on the weekend than to have to cook dinner after getting home from work.

I place all of the chicken breasts from a 3 lb package in a 6-Quart crock-pot. I pour about 32 oz of homemade chicken stock on top and cooked on low for about 6-7 hours, or until it is done. (You could also use store bought chicken broth.) It is important not to over-cook, because the chicken dries out. Take the 6 cooked chicken breasts and shred into a large bowl (use the same bowl as above, just give it a quick wash through) Add cooked, drained broccoli florets, button mushrooms, cream of. Slow cooker chicken fajitas: This slow cooker meal is gluten-, dairy-, and egg-free.

The healthy chicken fajitas are simple to make and freeze on a weekend afternoon for busy weekdays. Turkey tetrazzini: You can make this freeze-and-serve dish as healthy as you want it to be, and that includes using whole grain or quinoa pasta. Recipe: Crispy Chicken Thighs with Pasta and Pesto. You can substitute storebought pesto if you’re in a crunch, but we can’t get enough of this homemade Arugula Pesto. This chicken gets perfectly crisp, dark-golden skin and juicy, tender meat (which paired with the one-pot ease, is too good to pass up).

Bake this pie for a family dinner, or simply batch cook the chicken curry base to freeze for later, then serve with rice or in jacket potatoes. 1 hour and 50 mins; Easy; Spicy chicken cacciatore.

List of related literature:

If you want to include white meat (and don’t mind losing a bit of flavor in the process), replace 2 chicken thighs with two 8-ounce boneless, skinless chicken breasts; brown the chicken breasts along with the thighs and remove them from the stew once they register 160 degrees, 20 to 30 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the bay leaves, potatoes, and water—1 cup for chicken, 2 cups for beef—adjust salt and cook, covered, over low heat until meats are tender and well seasoned, approximately 1 hour for the chicken and up to 2 hours for the beef, depending on quality.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

COOKING AND LEFTOVERS: Chicken should be cooked to an internal temperature of 160 degrees to ensure any bacteria have been killed (however, we prefer the flavor and texture of thigh meat cooked to 175 degrees).

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Preparers should never partially cook, then store poultry; this promotes the growth of disease-causing bacteria.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

Place chicken, in 2 batches if necessary to avoid crowding, skin sides down on rack, cover with lid, and sear, turning, until well browned, 8 to 10 minutes total.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

A lot of my recipes call for the precooked chicken to be shredded, and you can shred the chicken ahead of time.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Reduce heat to gentle simmer, cover, and cook until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

However, if you don’t have 3 cups of leftover chicken, simmer a whole chicken breast (or more depending on what you need) in chicken broth (or in water seasoned with salt, pepper, and lemon juice) for about 10 minutes or until the chicken is fully cooked (the center is not pink).

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

For chicken, which is commonly tainted with E. coli and Salmonella, the USDA guidelines say to cook it to 165°F / 74°C. It’s a guideline based on simplicity, not on cooking deliciously tasty chicken.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

Prep Help If you’re making this for more than 3 people, multiply the recipe accordingly and cook the chicken in batches.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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74 comments

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  • cooking in bulk is disgusting. I tried it and everything ended up in the trash. What tasted amazing on day 1 tasted like rubber later.

  • Sprouts fight cancer and different illnesses and viruses cells and heal, I have never seen anything better in my life. Huge healing power in sprouts. Here some recipes too https://www.youtube.com/playlist?list=PL_bEwdsYWd4nYXeWWxFl5BlKb7db0leis

  • OH MY GOD GORDON RAMSAY THE TOP CHEF IN THE WORLD YOU KNOW HOW TO COOK BUT YOU DO NOT KNOW HOW TO COOK RICE. WHY YOU USE THE STUPID COLANDER. IT’S MY BIGGEST ENEMY

  • I made this last night for my family, and it was incredible. The recipies and techniques I’ve learned by watching and trying this stuff has made me a better cook. Thank you for the back to basics approach this season. Continued success to you in all your endeavors.

  • This is wild, I just realized your the Matt that Josh & Ryan we’re talking about on a recent episode. Your documentary was amazing, it totally got me hooked on the minimalist ever since. I’m even a Patreon supporter ��

  • But matt keeping rice in the fridge overnight leads to resistant starch(good for gut bacteria & digestion) build up so if you heat them it is going to destroy them

  • I just started going to the gym and was looking for meal preps since I need to eat a lot (Im an ectomorph). Just wanted to say, thank you so much Matt for making this video, might seem small to you but this video helped a lot with changing up my meal preps. Blessings

  • I always cook the rice in a vegetable broth and then fry it together with eggs, scallions and a mix of frozen carrots, peas, cauliflower and corn. Super easy and healthy dish, tastes amazing and it’s even vegetarian!

  • The plate makes absolute sense because you offered this as a restaurant style dish. Such a simple, but delightful recipe thank you.

  • Is there anything I can replace the mushrooms with? Because I hate all kind of mushrooms, the flavor is great, i just cant chew them lmao

  • I be so lazy. I get a pan butter, salt and pepper the thighs and drop in the oven til it’s crispy and golden.

    I have never cooked with stock, I don’t think I can call myself someone who can cook now.

  • This is perfect. I oftentimes get caught up in all that prepping and by the time I am ready to put the food in the containers I am out of gas. I love this smart simple and convenient.

  • Ngl gordon, no offense to you, but that rice looks awful and i want to vomit when i imagine eating that rice lol…

    Just use rice cooker bruh, it’s cheap an it’s easy to use and it taste like the regular rice.

    Sincerely

    Normal human being

  • I never had eatin or cooked mushrooms before watching this video. After watching this video and making this dish, I think mushrooms are now one of my favorite foods.

  • Hey Matt. Please do more of this. It was really great to watch and I think this is a great thing for you to do once in a while on your channel.

  • Just wanted to stop by and say that your show has pretty much single-handedly sparked my interest in cooking. Love the way you teach and make everything easy to understand, while also going in depth into each aspect of the cooking process. Very grateful for the time you spend making these, and wish you all the best with the channel going forward. Congrats on your success!

  • wrong title! it must be how to ruin the rice..i can see its still wet… you dont put star anise or anything aside from water!!! star anise in rice?? like wtf? are you cooking estofado?

  • See name of the butter chicken manufacturer on the box.
    Trader Joes: The company that sells Butter Chicken in U.S. as and Pizza-Burgers in India..����

  • I did not cook this tonight. I cooked your chicken marsala. My husband walked into the kitchen and said: “I love this guy.” I had my laptop open and followed along… Yeah, he’s happy. The way to a man is through his stomach and… You helped me cover one of the factors. 😉

  • Steve, do you have a video showing how you make the stock/brodo (if that’s what you’re saying?)?

    Would love to know your method if you have it somewhere?

    Thanks!

  • Hi! Australian minimalist living in Siberia here, Yes Fried rice is the most customizable minimalist food I make and eat everyday, takes only 10 minutes with 4 ingredients as the base, if you want more, it’s upto you. However, I disagree with this video in a sense that fried rice is meant to be cooked on the spot and eaten hot there and then otherwise, it just loses the flavor. It’s just 10 minutes people. You can either cooked instant ramen in the same which is junkfood or cook a customized fried rice with wholesome ingredients. I know what I chose since I’ve learned how to cook fried rice easily and quickly, I dropped ramen. Haven’t eaten it in a year.

  • Hi. I still cook this wirh rice noodles they are done in a minute and the meal is also good.
    Well, and I use tofu instead of meat.
    It is really done in 15 minutes after I stand up from writing my dissertation. And still tasty because I alter diffrent types of tofu and vegetables. This was really helpful.
    Thanks!

  • Fucking everything looks insane. Too bad this is one of those recipes you have to start cooking at 3pm to have it ready to eat at 10pm!!

  • Hands down, the best cooking channel on YouTube. Very in-depth when you’re teaching. I’ve made a few of ur meals and they were amazing

  • so nobody comments on how sexy this dude is……..when he said if u know how to make chicken already u dont have to watch i was like yea i know but imma watch anyways…..0.0

  • Thanks for sharing. Our problem is when cooking or barbecuing chicken is it usually ends up dry. Does this tend to stay pretty moist when cooked?

  • Seems like you’d just dry it out that way preheating. Either do it at a higher temp for a short time, or put it in before it’s fully preheated for a longer period of time (say, an extra 15 minutes from when it gets to the right temperature). Also not a bad idea to marinate if you have the time.

  • I learned that mistake of meal prep. I used to make like 10-12 containers and got tired by day 3. I now just make something different every 2-3 days, stays fresh and you get to have something different at least 3 times a week.

  • I always eat only rice and natto. It is lack of vegetables. In this video, the easy recipe was introduced. I will attempt to make it.

  • Don’t wanna be the guy but video starts at 9:16 all this time before just to cut vegetables and talk about the things we are going to see anyway I mean shorter would have been way better with real time small tips maybe while using each ingredient.

  • I’ve made most of your recipes so far and they are so simple, so good and I’ve learned loads, plus I’ve started putting my own recipes together. Thanks

  • It looked really good, you did well, not rocket science but executed perfectly with attention to detail. That is my 2 cents but you are the creator so it is ultimately your decision.

  • New sub here! I’ve been randomly binge watching your previous shows, love them all. My goal is to try as many as possible. Looking forward to the next one.

  • You should consider doing some long form content now and then. Like a podcast, but in video form. Basically just three hours of you cooking and talking, with less cuts. We are super down to watch this. Just so you know.

  • Bruh too much oven,off heat,on heat,butter butter and butter and in the pven and then broth and then oven and more ovens i dont think this is easy for me and my electricity bills xD

  • The video was great I’m going to try doing this in bulk now cooking for my girlfriend and myself will be a breeze. Only thing I would do different is cool down the chicken quickly before putting in tupperware container. That will reduce the chances of getting sick plus the flavour will stay the same.

  • Why do I always watch your videos at night??I always get so so hungry!!I also have a question,how many days can you have a rotisserie chicken at the fridge?Can you freeze them?Love from Greece ����������

  • oh dear God, he didn’t put any lemon or vinegar to cut the rankness ������ No paprika, no garlic? �� I guess. I hope he tries it next time cleaning chicken with lemon & or vinegar, & adding paprika, garlic, black pepper. Also cut some fresh onion & green peppers up toss ’em in there, I promise it’s so good!

  • I’m not a fan of mushrooms. I like their flavor, but I struggle with their texture. But you know what? After seeing this, I think I’m going to make this whole meal, mushrooms included. And I know I’m going to like it, a lot.

  • Cooking spray works fucking wonders man. I use it when I cook Tilapia ‘so the spices can stick better’ lol and now I cook the juiciest most tender, flavorful Tilapia ever. Thanks for the vid.

  • Oh man, I watch hundreds of channels and recipies every day and yours is so much different. I’ma home cook for the family and I always look for new things and this just made my next dinner:) You have erned yourself a new subscriber man. Good job!

  • As an Asian im pretty sure the only thing he got right here was washing the damn rice.

    Also what’s with white people and putting rice in colanders????? Jesus man the only thing yall are bringin to a boil here is the blood of every Asian.

    YOUR RICE LOOKS DRY, GORDON!

  • I don’t weigh my rice. I just use the cup given on the rice cooker, wash the rice 2 or 3 times and measure the water using my finger.

  • Great recipe, great presentation, you are handsome and pleasant to watch, but being too cool to wash food ingredients is extremely dangerous. In this day and age, with access to information and the Internet, this is just willful ignorance and very hazardous. Any worker in an infection wing hospital would slam you in the face for this.

  • FDA recommends not to wash chicken cuz it spreads chicken juices to other surfaces. I don’t wash mine. Who washes there chicken, thoughts?

  • Made this tonight, but I used sweet potatoes instead bc I’m basic af. That chicken was so damn good. The skin was crunchy and was perfect with the meat. Thanks man, you rock!

  • This is how I cook my chicken. This is the healthiest way to prepare bulk amount of chicken. I only use pepper and mrs dash though.

  • I made chicken modiga for my DH tonight and was confronted with some seriously dirty mushrooms! I not only actually ran water on them (gasp!), I also did not obsess about getting every bit of the dirt because, “A little dirt is actually good for you”!

    I love cooking with thighs but how did your chicken thighs not end up cold after you rested and then deboned?

    I love everything about your attitude toward cooking! A.B. Klos

  • Your rice is so wet, your grand mother will surely beat you with a hanger.

    Just put pandan and its ok already. No need some salt or pepper also star anise.

  • I tried this and it came out great only problem was that my chicken was really dry throughout the week of eating my meals compared to when I first cooked it, any tips??

  • Awesome video dude! Me and my roommate are trying to eat healthier and your channel is a perfect foundation for us. Thanks dude! Subscribed!

  • Under Canada Food and Safety do not wash off chicken. it spreads bacteria to wash it and drip the water around. Cooking chicken kills all bacteria. Do not wash it ever.

  • Hey Steve, was thinking you could do the Patreon credits in two columns we get to see you better in the middle, get more showing, and get through them quicker. Much love:)

  • I really want to try this but i’ve never made chicken thighs, and the part about deboning it looks easy but i’ll mess it up! Also do you have video on how to make the broth? or can you make one?

  • Meal planning? PFFFFT!
    Mine goes like this:
    -Stick arm in deep freeze
    -randomly grab vac bag of frozen meat
    -try to read smudgy label
    -thaw it in a bowl of water
    -find out it’s venison AGAIN
    -master ability to make venison 5 of 7 nights taste awesome, unique and different EVERY SINGLE TIME.

  • Go veeegan!:D No seriously. It would be super cool to see YOU respectively doing that. The impact would be tremendous. Vegan or not thank you for what you’re doing. I have a looot of NF stuff to catch up…:D

  • This is how regular breakfast in Malaysia. The technique is similar especially how to fried egg and use cold rice. We call it Nasi Goreng Cina basically means Chinese Fried Rice XD

  • Thanks for Watching! Here are some time stamps so that you can skip to specific parts of the stream.

    INTRO 2:51
    TRIMMING CHICKEN 5:41
    GRILLING PLAIN CHICKEN 18:06
    PLAIN CHICKEN DONE 41:25
    COOKING TERIYAKI CHICKEN 44:19
    TERIYAKI CHICKEN DONE 1:00:26
    VACUUM SEALING CHICKEN 1:02:17

  • Hey man i knows it’s probably a nuisance for you, but could you start writing metric measurements as well? I love your recipes, but it’s annoying to have to translate the amounts every time. Thank you. Big fan.

  • Nice prep. I just have a question regarding the saving process. You keep the food in the fridge or the freezer and how much time can they be there? Thanks

  • cardamom + anise do give a wonderful flavor. tried it today, unfortunately i forgot to add salt and pepper:D, and i did make it more dry. wonderful.

  • I sometimes feel the same way. You thought you dont have that enough tools to cook but I cook my meals at home and Im surviving with just what I have. No fancy and costly pans, one very sharp knife, drainer to wash my veggies, grinder, etc all very basic and very few ������

  • You have a plate and sauce. Most ‘mericans eat off plates. Plating elevates the “eat first with your eyes” experience. Plating on a cutting board is, in my opinion, a transient affectation. I love your cooking and demonstrations.

  • To Gordon,
    1. Gordon Ramsay sucks at cooking and he thinks he’s the best chef in the world.
    2. That rice is not cooked properly.
    3. Get a god damn rice cooker.
    4. Never season rice with star anise or cardamom pods or salt or pepper.
    5. That rice was wet as f*ck.
    6. You used a f*cking colander.
    Sincerely, An asian cuban kid.

  • This recipe is awesome. I was shocked at how quickly the prep was over and how little cleanup I needed to do afterwards. Definitely going in my lazy weeknight meals folder.

  • i was just afriad that you would miss the sesame oil…thank God you didnt!!! and for more Chinese taste will add some white pepper poweder.

  • To all these experts, trolls and the occasional asian in the comments: don’t withold your vast experience in cooking this obviously very difficult ingredient. Show us your skill.

  • This is kinda like math you got the theory right but then the execution was a little bit iffy

    *I’m Asian I get the right to criticize

  • 600 ml water to 400 grams of basmati rice? 8-10 minutes of simmering for basmati rice???? you gonna use a colander with that?

    What the fuck

  • If the rice sticks on your finger that means it’s still not cooked.

    If the rice is too dry or the amount of water is not enough and if the rice is still raw add a little bit more of wotah and blurry plastic o plastik labo puta…. Or simply put salt on top of rice cooker or pot.

    If you don’t want your rice gets easily spoiled mix a little salt

    If the rice is burned don’t cover it let the steam out.

    If you’re going to check the amount of wotah use finger (finger method), if the wotah reach the first line of your finger that’s perfect (depends on the amount of rice) but if you want lugaw (rice porridge depends on amount of rice tho..) the third line will do.

    The more you wash the rice the less sticky it gets (depends on your liking)

    The amount of rice is equal to the amount of water tha should be put in

    *A little knowledge of cooking*