I'm a big fan of food that you can prepare in bulk and you can later use at heartdisire in whatever combination you want. Especially since the form of training done "forced" us to intake more nutrients and proteins in particular.
Now the easiest and nicest way for me to do that is plain and simple poultry. The cheapest being chicken and depending on the seasons turkey even more (per kilogram).
But Ruben, don't you have to bake/prepare in whatever way your chicken each day? Isn't that time consuming?
Hell no. Boiled/roasted chicken freezes really really well. So what is the main idea? You prepare a whole bunch of chicken once so you can last quite some time. I'll explain how I do it.
Boiled:
Well basically this is making a chickenstock. For those of you that don't know how to make it:
First clean your chicken ofcourse. Cold water in a pan (pot) and place your chicken in it, along with some rough chopped soup veggies and spices (leak, sellery, carrot, garlic, whole pepper, salt, clove). Bring it to a boil and "fish out" impurities that rise to the surfice from time to time with a spoon. When it's nicely boiled through, you take it out, leave it to cool down and start take all the meat of the chicken, which so be pretty easy as it gets really soft preparing it this way.
You can use your chickenstock to make sauces or soups ofcourse.
Roasted:
I prefer this way as it is easier really, when you have a whole chicken. So again how to make it:
Clean your chicken. After that season it with pepper and salt (both inside and outside). Then you place it in an oven bowl, and put 2-3 well sized chunks of butter on it. Then pour some water in the bowl (not over the chicken), just to get the bottom under water.
Place it in the oven (200°C) and after approx 30 minutes you take it out. Lift the chicken so the jus inside gets out and at the bottem of the bowl there is jus (the liquid stuff haha). Now take a spoon on pour that jus over the chicken several times so it gets nice and moist again. Now place it in the oven for approx 30 minutes more and it's done.
You can put two chickens in the oven at the same time, which saves you time (if yours is large enough).
The only downside is that this way, the chicken is so delicious I always end up eating nearly on complete chicken straight away.
Anyways once again leave it to cool down and collect all the meat from the chicken.
Now
moving on, doesn't matter whether you boiled or roasted it:
You got mostly large chunks now. So simply take a large chefs knife and put your chicken meat on a choppingboard. And chop away! I advice you don't chop up all of your meat in 1 go as it won't all fit on your board :p.
Now your pretty much done, just put the pieces in containers you can put in the freezes and you got your supply of chicken (or turkey)!
Some
considerations about the preparing method:
Roasting is the preferred way for me really. The texture and taste is a lot nicer which also means you don't need a lot of ingedients to cover up the taste when you wanna use it afterwards. Boiled is preferred if you really want the stock or if you simply don't have an oven.
Some ways you can eat your chicken:
+ mayonaise and chicken spices on bread
+ veggies, plain and simple
+ scrambled eggs or an ommelet
+ chopped hard boiled eggs in a salad or whatever
+ nuts and honey and then optionally again on bread
+ sauce and stuff between a pita bread
You can really do what you want with this
Some pictures of a boiled chicken (first time I did that so I forgot to chop up the chicken before freezing it):
Frost
Defrost
Chopping
+mayonaise and chicken spices on bread
