A few days I roasted two chickens. We had part of one for one dinner, then a day later I pulled all the meat off the two carcasses, and made LOTS of chicken broth with them. I cubed the meat and then divided in half. I roughly followed an idea from Cheap. Fast. Good!. Their idea of batch cooking follows my mindset. I don’t really do freezer cooking in the sense of cooking whole dishes for the freezer, but I often do stuff like this, what I call “building blocks.” It relieves some of the time crunch and effort but is still flexible. I can turn the cooked seasoned chicken into

I sauteed an onion and some garlic, then added a few cups of cooked cubed chicken to it and heated through, then seasoned with some Worcestershire sauce. I packed it up and froze it for later.

They have half a dozen recipes suggested for using this up, including chicken stew, burritos, a curry, a casserole with green beans, a pasta dish, and a lo mein dish.

The other meat I left plain and made Barbecued Chicken and Black Bean Burritos for dinner tonight with some of it, then froze the rest for later. It will probably show up as a chicken pot pie or creamed chicken or King Ranch Chicken.