-Aunt Dooey says.....what to do with all that chicken

So you ordered your chicken, now what do you do with it all!

Aunt Dooey says make DUMP CHICKEN

Here are several receipts to help you use it.

One thing about these receipts is that you can put all the ingredients together put it in a bag and freeze it!

DUMP" CHICKEN & GRAPES1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1 teaspoon chicken bouillon
1/4 teaspoon mint -- crushed
1 cup Seedless Grapes

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- - - - - - - - - - - - - - - - - - -
Per serving: 193 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 63mg Sodium
 APPLE "DUMP" CHICKEN1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1/2 teaspoon chicken bouillon
1 clove garlic
1/4 teaspoon tarragon
1 Whole apple -- cored and sliced
1/4 cup green onion -- diced

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- - - - - - - - - - - - - - - - - - -
Per serving: 192 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 59mg Sodium

CARIBBEAN "DUMP" CHICKEN
1 1/2 Pounds Chicken Pieces -- (4 to 6)
8 oz Pineapple Chunks in Juice
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/3 cup orange juice
1/2 cup Golden Raisins

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 261 Calories (kcal); 12g Total Fat; (40% calories from fat); 15g Protein; 24g Carbohydrate; 70mg Cholesterol; 59mg Sodium

PAPAYA "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces
1/3 cup Papaya Nectar
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Papaya -- peeled, seeded, chopped

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 205 Calories (kcal); 12g Total Fat; (51% calories from fat); 15g Protein; 10g Carbohydrate; 70mg Cholesterol; 229mg Sodium

PEACHY "DUMP" CHICKEN
 
1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 tablespoon orange peel -- grated
1/3 cup orange juice
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Medium Peach -- peeled, seeded, chopped

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 191 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 6g Carbohydrate; 70mg Cholesterol; 227mg Sodium

PINEAPPLE "DUMP" CHICKEN 
1 1/2 Pounds Chicken Pieces
1/2 cup onion -- chopped
1/4 cup margarine -- melted
1 cup catsup
1 cup Pineapple Preserves
2 teaspoon Dry Mustard

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 283 Calories (kcal); 19g Total Fat; (61% calories from fat); 15g Protein; 12g Carbohydrate; 70mg Cholesterol; 618mg Sodium

SUPER FRUITY "DUMP" CHICKEN
1 1/2 Pounds Chicken Pieces
5 oz apricot nectar
1 teaspoon lemon juice
3/4 cup fruit cocktail

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 194 Calories (kcal); 12g Total Fat; (54% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 57mg Sodium

SHOPPING LIST

10 1/2 lbs Chicken Pieces

1 Cup Apple Juice

1 1/2 Teaspoons Chicken Bouillon

1/4 Teaspoon Fresh Mint

1 Cup Seedless Grapes

1 clove Garlic

1/4 Teaspoon Tarragon

1 Apple

1/4 Cup Green Onion

8 oz can Pineapple

1/4 Cup Brown Sugar

1/2 Teaspoon Nutmeg

2/3 Cup Orange Juice

1/2 Cup Golden Raisins

1/3 Cup Papaya Nectar

2 Tablespoons Soy Sauce

1 1/3 Tablespoons Honey

1 Tblsp Ginger

1 Papaya

1/2 Tblsp Orange Peel

1 Peach

1/2 cup Onion

1/4 Cup Margarine

1 Cup Ketchup

1 Cup Pineapple Preserves

2 Teaspoons Dry Mustard

5 Ounces Apricot Nectar

1 Teaspoon Lemon Juice

3/4 Cup Fruit Cocktail