I Prepped 40lbs of Chicken in One Afternoon (The System)

Turn 40 lbs of chicken into 18 freezer dinners in one batch-cooking afternoon (no 5pm panic for 3 months). 📺 Watch next in the full series: Extreme Batch Cooking: 3 Months of Dinners (The System) →    • Extreme Batch Cooking: 3 Months of Dinners...   In this video, you’ll learn how to bulk-prep a 40 lb chicken case by running an assembly-line system so you can stock your freezer with real dinners for months. By the end, you’ll have a labeled stack of flat freezer bags (plus nuggets/strips) you can deploy on your busiest weeknights. This isn’t about perfect meal prep aesthetics — it’s about removing the 5:00 p.m. panic with a repeatable system. What you’ll see in this system: • Portion first (assembly line, not “what sounds fun?”) • DIY bulk seasoning blends for speed + consistency • Dry-seasoned freezer bags you can sauce/finish later • Pickle-juice brine for nuggets/strips that taste drive-thru good • The math: cost-per-dinner breakdown + why it’s worth the chaos Stay for: the final freezer count (18+ dinners) + what’s coming next in the series. 🧰 Resources Recipes: https://www.homegrownkitchentable.com Tools / storefront: https://www.amazon.com/shop/home_grow... 🛒 Shop this video (affiliate) Shop this video: https://www.amazon.com/shop/home_grow... As an Amazon Associate I earn from qualifying purchases. 🧼 Fit filter No perfection or fancy tools — this is built for chaotic weekday evenings. 🕒 Chapters 00:00 The 40-lb chicken plan (3 months of dinners) 00:31 Build the assembly line (portion first) 00:49 The cheat code: DIY bulk seasoning blends 01:54 Fajita chicken payoff (fast skillet dinner) 03:11 Why batch cooking works in real life 04:46 “Old reliable” sheet-pan chicken setup 06:52 Dry BBQ chicken for flexible slow-cooker nights 08:26 Pickle-juice brine hack (strips + nuggets) 09:38 Breading station + drive-thru cost savings 12:29 The freezer math: $95 case → ~18 dinners 16:14 Greek chicken + lemons + freeze-flat habit 19:05 What’s next in the series (brisket, beef, pork, salmon) 19:42 Old Bay chicken = low-country boil vibes (without the pot) 21:07 Orange chicken shortcut + the sauce spill 22:43 Blackened chicken + why flavor variety matters 24:01 Jerk chicken (favorite blend) + series momentum 24:45 Final count + freezer payoff This whole 40-lb case gets portioned, seasoned, labeled, flattened, and counted into 18+ freezer dinners in one afternoon. ✅ Save + comment Save this for your next chaotic weekday — future you will thank you at 5:00 p.m. Tell me: which flavor bag would you prep first (fajita, Cajun, Old Bay, or jerk)? From the Homegrown Kitchen Table — practical pantry systems built for real life. #HomegrownKitchenTable #ExtremeBatchCooking #FreezerDinners