Had to laugh at the pooch sniffing around on the right side of that one pic - I do a similar mass food prep on weekends and I'm always tripping over my two dogs during it ...
A useful tip I picked up for cooking chicken might be of use to all you "preppers" ..... I soak (marinate) my chicken breasts for a few hours (or overnight) in egg whites and corn starch. Basically fill up a shaker bottle with a carton of egg whites, add a large spoonful of corn starch, shake, and pour over the chicken before refrigerating.
Apparently this is a trick used by Chinese restaurants ( in lieu of using MSG) to make their chicken more tender .... It's intended to be used with stir fry chicken ( I use an electric skillet) so it doesn't come out exactly the same - but it stays much more moist and tender, even after freezing.
The times I've forgotten this step or just blew it off I've always regretted it .... It really does make a huge difference, and it's fairly simple.
Just something else for the "toolbox" .....or anyone sick of dried up chewy chicken
Great thread OP - and great job!