My Frugal Freezer Basics-Part 1

Frugal freezer basics, using bulk ground beef and rotisserie chickens to fill your freezer and make meal prep quick and easy on busy nights

We may earn money or products from the companies mentioned in this post.

My Frugal Freezer Cooking Basics-Part 1

Today I am sharing my favorite frugal freezer basics with you.  My husband and I went to Walmart and we bought 10 pounds of ground beef for $18.00.  I also found 2 rotisserie chickens on sale for $2.96 each.  Woo-hoo!!!!   I’m going to show you how I break these down for my basic cooking, and stock my freezer.

Let’s start with the beef.  It comes in log form.

I cut the log in half.  The first 5 pounds I break up into my Crock-Pot  with one large onion, chopped, and a little black pepper.

I cook it on low for around 4 hours, stirring every hour, until browned.

I drain the beef really well and let it cool a bit.

When it’s cool, I split it into 2 quart size freezer bags.  You can make 4 bags with approximately 1 pound in each also.

I use these to save time for any recipe that calls for browning beef.  Add taco seasoning for quick tacos, add to pasta sauce, use for chili on a busy night.   The possibilities are endless.

The remaining 5 pounds I split into 3 bags.  2 bags with 2 pounds each, and a 1 pound bag.  I flatten these as much as possible, making them fit better in the freezer and they defrost much quicker.

Now let’s tackle the chicken.  I cut each chicken up and cube the meat.  This goes into a quart size freezer bag for recipes or a quick soup.

I put the carcasses in a large stock pot, add an onion, a few carrots, and some celery.   I actually save my veggie scraps in a bag in the freezer, and use them when I make my broth.  Cover with water and bring to a boil.

Turn it down, and let it simmer until you get a nice golden broth.   It will be fatty on top, but we are going to take care of that.

Drain the contents into another large pot, let cool.  I pick through the colander for good meat.  This time I got almost 2 cups worth, that I used for chicken salad.

When the soup cools down, the fat will float to the top and solidify, making it easy to remove.

For freezing, I measured 32 ounces (the size of a box of broth in stores).  I pour the broth into ice cube trays, filling 2 trays.  Repeat with remaining broth.  Refrigerate leftover broth until you can repeat the fill/freeze process.   I freeze into cube form for 2 reasons.  First, the cubes melt quicker when making soup, the second reason is, I can grab a few cubes if needed for a cup of broth when someone is sick.  I’m a mom, and always think ahead, especially this time of year.

When the cubes are frozen, I place 2 trays of cubes in a gallon size freezer bag, in a single layer.  With this batch I ended up with 4 bags, equaling 128 ounces..  In my area, a box of broth can cost $2.50 or more, they are bland and usually filled with sodium.  I am saving money, with a much tastier and healthier broth.

I hope you can use some of these money saving tips.

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.