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Rosemary Chicken Freezer Recipe

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Ingredients

  • 3 whole chickens quartered
  • 3 cups ketchup
  • 1 1/2 cups dry white wine
  • 1 bunch parsley chopped
  • 3 cloves garlic minced
  • 3/4 tsp basil chopped
  • 9 sprigs rosemary chopped

Instructions

  • 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.