Amazing Chicken Sale and Giveaway from Zaycon Foods! (Giveaway has Ended)

Zaycon

Giveaway has ended. Let me start by saying how excited I am for this giveaway- this has got to be the BEST giveaway we’ve ever provided.

Zaycon Foods is a company based out of Washington state that provides fresh, high quality meat at a very discounted price.  They travel from state to state and offer ‘Savings Events’.  You can order your meat online and pick it up at the specified location.  They only offer one type of meat per event, and you must purchase it in bulk.  To order, click here | Zaycon Foods

They contacted me recently asking if I would like to do a review and giveaway, and asked for advice on which locations would be best suited for this type of event.  They HAND-DELIVERED a case of boneless, skinless chicken breasts- 40 pounds worth, directly to my doorstep (well, I met them in town, because we all know how remotely I live).

On my way home, I met my mom, who was headed home for lunch.  I pulled her over and gave her a chicken breast.  Because it wasn’t deer season, I didn’t have any meat packing materials in my car, so I slapped it on a paper plate and off she went.

I went home and started prepping this chicken to be frozen. Since it was fresh, it could be refrozen without being cooked.  TOTAL TIMESAVER!  And it just tastes better when you freeze it raw.

The chicken was in (4) 10-lb bags in a lined cardboard case.

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When I opened the box, I was SO impressed.  There was absolutely no smell. If you’ve ever messed with raw chicken, you know the smell I’m talking about.

They were also the cleanest chicken breasts I’ve ever seen.  Because they are whole boneless breasts, I had to half them.  It’s not even necessary, but it makes it easier to prepare and freeze them.

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There was a bit of fat on some of them, which should be trimmed off.  Over the entire 40 lb box, I filled a cereal bowl with fat (that’s not very much fat).  I then boil the fat to make homemade chicken broth (more to come on that later).

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This is about 15 pounds!  I put some up whole, I sliced some for fajitas and Chicken Philly Cheesesteaks, and I diced some for pasta, sweet and sour chicken, soups, etc.

Because this is fresh, it was super easy to slice and put up. All in all, it took me 30 minutes to package the entire case exactly how I wanted it.  Look for a full post on how to freeze the chicken in the next few days.

OK, I confess, I didn’t freeze all of it.  While I was working on that, Brad was outside lighting the grill.  I coated a couple of pieces with GrillMates Montreal Chicken seasoning and he went to work.

We both took a bite and our jaws hit the floor.  After grilling (possibly overgrilling), it was so tender we could cut it with a fork.  It had the best flavor of any chicken I’ve ever eaten, including farm butchered chickens!

Mom called me later that evening gushing about hers (if you think I’m a meat snob, you should meet her!).  She confessed that she was worried about driving home with a hunk of raw meat sitting on the passenger seat.  “I couldn’t even SMELL it!” she exclaimed.  “That was the best chicken I’ve ever eaten! When are they coming back?”

I’m SUPER excited to tell you that they will be delivering in Missouri July 26th-30th.  Orders can be placed today through July 24thThis chicken is only $1.59/lb, which is the cheapest I’ve found boneless, skinless chicken in years (the frozen stuff in the bag doesn’t count, as it loses half it’s weight when cooked and is just plain nasty).  You will have to buy in a 40 lb case, which will fill 6 gallon sized freezer bags if you leave it whole, 3 if you cut it into strips or dice it.

To order, click here | Zaycon Foods

They will be delivering to the following areas in Missouri and Kansas:

  • Joplin
  • Springfield
  • Conway
  • Lebanon
  • Rolla
  • Fenton
  • St. Louis
  • St. Charles
  • Wentzville
  • Columbia
  • Jefferson City
  • Sedalia
  • Grain Valley
  • Liberty
  • St. Joseph
  • Leavenworth
  • Topeka
  • Lawrence
  • Olathe

Remember when ordering, that they might not be back in town for a while, so order adequately.  I can guarantee that once you taste it, you’ll wish you had ordered more!  A 40 lb case was enough for 25 meals for my very hungry family.  Not too many meats can feed a family for nearly a month for just $63!

I’m even MORE excited to tell you that they are giving one lucky reader a $65 credit to their account, which will buy an entire case of chicken. (If you live outside of the delivery area, you will be compensated with $30.)  If you’ve already ordered yours (which I recommend you do, because they sell out quickly),  you will be refunded immediately.

There are several ways to enter this giveaway!  You will receive one entry for each task.  Please leave a separate comment (our software will count one entry for each comment, multiple entries in the same comment will be counted as one entry) below for EACH entry.  Entries will be closed on July 19th at 12:01 a.m. CST and the winner will be announced on July 20th.

1.  Register at Zaycon Foods (required) (1 entry)

2.  Leave your favorite chicken recipe in the comments below (1 entry)

3.  Like us on Facebook

4.  Share this giveaway on your own Facebook page

5.  Follow us on Twitter

6.  Subscribe to Gateway to Saving by Email

Comments

  1. Mandy Nelson says

    Fettuccine Alfredo with chicken and broccoli

    What You Need1/2 lb. fettuccine, uncooked 1 lb. boneless skinless chicken breasts, cut into strips 1-1/4 cups fat-free reduced-sodium chicken broth 4 tsp. flour 4 oz. (1/2 of 8-oz.) Cream Cheese, cubed 3 Tbsp. Parmesan Cheese, divided 1/4 tsp. garlic powder 1/4 tsp. pepper , 1 80z package frozen broccoli

    COOK pasta as directed on package. add broccoli for last three minutes.

    MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.

    DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

    [Reply]

  2. Johna says

    I registered with Zaycon, I already like you on FB, I already subscribe to Gateway via Email, and I posted a status about this chicken event on my FB page. AND, placed my order! Thanks Alicia!!!!

    [Reply]

  3. Johna says

    Favorite Chicken Recipe:
    “Cashew Chicken” Casserole
    1/4 c diced onion
    1 c diced celery
    4 c diced cooked chicken breast
    3 T butter/margarine
    1 c chicken broth
    2 cans cream of chicken or mushroom soup (or 1 of each)
    1/4 c soy sauce
    2 c cooked rice
    1/2 c cashews pieces
    1 cup chow mein noodles, crumbled if you like smaller pieces
    1-2 chopped green onions

    In large skillet, saute onion and celery in butter til tender. Add broth and soup, stir to blend, simmer 5 minutes then add chicken, rice, and soy sauce, stir thoroughly to combine all ingredients. Pour into sprayed, 9×13 baking pan, bake at 350 degrees for 25 minutes (until bubbly). Remove from oven, top with cashews and chow mein noodles, bake 5 more minutes. Remove, let cool slightly, add green onions, if desired just before serving.

    This is a family favorite at our house! EXTREMELY easy to double, half, etc. AND freezes great! It doesn’t taste like cashew chicken, is there really any substitute?? :)

    [Reply]

  4. Misty Wirth says

    My favorite chicken recipe is black bean soup….very simple and delicious. Cut up and pan fry 1-2 chicken breasts, add to 1 can of black beans and half a jar of salsa!

    [Reply]

  5. Cheryl says

    My favorite chicken recipe is simple, simple, simple.

    Crush a couple cups of corn flakes and put in a gallon ziplock bag. Dip chicken breasts in a mixture of milk and eggs. Put chicken in the bag with the corn flakes and shake to coat. Cook in a greased dish at 350 for about 30 minutes or so. Super yumalicious.

    I posted the link and already do all the rest and ordered me some chicken. Thank you!!

    [Reply]

  6. Dana Ming says

    Favorite Chicken Recipes:
    Marinade Chicken Breast for 30 minutes with choice of these combination of ingredients:
    1) Italian Dressing, Minced Garlic (jar), Garlic Salt and Pepper
    or
    2) Soy Sauce, Brown sugar, Ginger (from a jar), Garlic Minced
    or
    3) Orange Juice or Sunny D.
    Grill or use your George Foreman.
    Serve with veggies grilled in Olive Oil with a little salt and pepper.
    Easy, quick and Sooo yummy!

    [Reply]

  7. Sharilyn says

    My favorite chicken recipe is
    Marinate raw chicken breasts for 1-2 hours in lemon juice and italian salad dressing.
    Grill. Flip. Grill. Less is Best, just don’t leave raw.
    Easy as pie. (course pie isn’t easy for everyone)

    [Reply]

  8. Janelle says

    My favorite chicken recipe (at the moment) is very simple.
    Saute chicken breasts in medium salsa, then cut into strips and return the chicken to the pan.
    Throw a bag of Birdseye rice blend (it doesn’t matter what kind, we’ve used all different kinds and they all taste good in salsa) into microwave and cook according to directions on the package.
    Add rice to chicken in pan and stir.
    Make chicken tacos with flour or corn tortillas and add your favorite taco toppings.

    [Reply]

  9. says

    KUNG PAO CHICKEN
    Ingredients

    1 pound skinless, boneless chicken breast halves – cut into chunks
    2 tablespoons white wine
    2 tablespoons soy sauce
    2 tablespoons sesame oil, divided
    2 tablespoons cornstarch, dissolved in 2 tablespoons water
    1 ounce hot chile paste
    1 teaspoon distilled white vinegar
    2 teaspoons brown sugar
    4 green onions, chopped
    1 tablespoon chopped garlic
    1 (8 ounce) can water chestnuts
    4 ounces chopped peanuts

    Directions

    To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
    To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
    Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
    DIG IN!!

    [Reply]

  10. Tracy Marshall says

    Chicken Roll-Ups

    Boil chicken to make own broth, or, use whatever leftover boiled/grilled/baked chicken you have. You’ll want to shred the chicken meat, not dice.

    Use one can of crescent rolls, one can of cream of chicken soup and one can of chicken broth (or 15 oz homemade broth). This will make 8 roll-ups. Double all three ingredients to make 16.

    Separate crescents and roll up the shredded chicken inside. Try to get as much chicken rolled up inside as you can. Place in an UNgreased baking dish. Mix the cream of chicken soup and the broth together, then pour over the roll-ups. I like to pepper the tops of the crescents.

    Bake at 425 degrees until the tops are a nice brown and the gravy is bubbly (30 minutes or so).

    (When you pour the soup/broth mix over the the roll-ups, it looks like they will be soggy. They are not. When they crescents rise, the tops stay nice and flaky and the bottoms are soft, not soggy. The soup makes a gravy, so just add mashed potatoes and veggies and you have a quick, easy, DELICIOUS meal! It’s also great since my husband likes dark meat and I like white, I separate the meat and we’re both happy!)

    [Reply]

  11. Karalin says

    Blerg. I live WAY outside all the delivery areas.

    [Reply]

    Alicia Reply:

    You’re not too far from Rolla, are you? I’m lucky this time around- I’m used to driving an hour to get anywhere!

    [Reply]

  12. says

    Chicken tacos
    8 oz chicken. marinate chicken in lime juice and montreal spice
    1 can black beans
    1 can corn
    1 package taco season
    flour tortillas
    Grill and shred chicken, add to pan with beans, corn and seasoning plus 3/4 cup water. Boil, then simmer 10 minutes.
    Serve on tortillas and add whatever garnish you like. YUMMY!

    Looking forward to reading the rest of the posts on this chicken, Alicia!

    [Reply]

  13. Betty says

    Salsa Chicken
    This chicken is great when served with refried beans and Mexican-flavored rice. really moist and tender.

    Prep Time 5 Minutes
    Cook Time 30 Minutes

    Ingredients
    4 pieces Boneless Chicken Breasts
    1 envelope (about 1 Oz.) Taco Seasoning Mix
    1 cup Salsa
    ¾ cups Shredded Mexican Cheese
    Preparation Instructions
    Preheat oven to 375 degrees. Place the chicken on a baking sheet and sprinkle both sides of the chicken with the taco seasoning mix. Place the salsa over the chicken and cook for 25-30 minutes until tender and juicy. Sprinkle cheese over the chicken and place back into the oven for another 3-5 minutes. Serve and enjoy!

    [Reply]

  14. Jennifer says

    Slow Cooked Chicken Spaghetti

    1 (16 ounce) package spaghetti, cooked and drained
    1 (10.75 ounce) can condensed cream of chicken soup
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (14.5 ounce) can diced tomatoes with green chile peppers (Rotel)
    8 ounces processed cheese food
    4 skinless, boneless chicken breast halves – boiled and cut into bite-size pieces

    Directions:
    Bring a large pot of lightly salted water to a boil.
    Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
    Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat.
    Stir together and cook until cheese has melted.
    Stir cooked chicken and spaghetti into cheese mixture and heat through.
    Reduce heat to medium low and cook for about 40 minutes.

    [Reply]

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