A little work to create a short cut later

I love being prepared for dinner and having ingredients ready to use in my pantry and freezer. I found this how to article in Everyday with Rachel Ray; September 2011 that I wanted to share for making meals ahead.

I am planning on using these recipes to make a ton of "Pulled Chicken" and "Pulled Pork" for the freezer for future meals.

Pulled Chicken

September 2011 http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pulled-chicken

Ingredients

• 4 lbs. skin-on, bone-in chicken breasts
• 4 lbs. skin-on, bone-in chicken thighs
• 2 tbsp. EVOO
• 2 lemons, cut into wedges
• 1 tsp. paprika
• 1 tsp. dried thyme
• Salt and pepper

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.

2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired.)

FREEZE IT! Divide into 1 1/2 cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!
> Use hot or smoked paprika instead of regular.
> Add a little bit of sesame oil in addition to the EVOO.
> Substitute limes for the lemons.
> Swap in tarragon for the thyme

Pulled Pork

September 2011 http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pulled-pork

Ingredients

• 2 boneless pork shoulder roasts (about 5 lbs. each), cut into 2- to 3-inch chunks and excess fat discarded
• 6 cloves garlic, finely chopped
• 2 lemons, zested
• Salt and pepper
• 1/2 cup white wine (optional)

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet and place both the roasting pan and the baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temperature to 325°.

2. Using tongs, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.

3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.

FREEZE IT! Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!
> Add some oregano or rosemary to the rub.
> Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.
> Toss the pork with adobo sauce, orange juice and beer in Step 2.
> Toss the pork with some BBQ sauce in the last 10 minutes.