1263Rosemary Chicken Freezer Recipe
- Feb 10, 2011Rosemary Chicken Freezer Recipe
3 chickens, quartered
3 cups ketchip
1 1/2 cups dry white wine
1 bunch parsley, chopped
3 cloves garlic, minced
3/4 tsp basil, chopped
9 sprigs rosemary, chopped
Combine sauce. Divide chicken into three casseroles and pour 1/3 sauce in each container. Freeze.
On cooking day:
Defrost. Preheat oven to 325F and cook in casserole or baking dish for 90 minutes or until heated through, basting regularly. Serve with rice.