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Six Hacks for a More Organized Holiday Fridge

By Rebecca Hays Published

How to shelve smarter when space is at a premium.

When entertaining season is in full swing, stashing all the ingredients and dishes that need chilling can be a logistical headache. These ingenious tips will help you make room for everything—from pies to condiments to wine bottles and more—so your fridge stays neat and operates at maximum efficiency, even during the busiest time of the year.

1. Store ingredients on a lazy Susan for better visibility and accessibility.

2. Fasten a large binder clip around two wires of the fridge shelf. Stack any bottled beverages that you can’t store upright in a pyramid next to it.

3. Store condiments in the slots of an empty six-pack carrier, where they’ll be easily accessible and you can even store them upside down.

4. Squeeze in a Dutch oven by turning its lid upside down; doing so will also make room for more storage on top of it.

5. Store chilled desserts and other flat items on tiered wire racks.

6. Stack bowls of soft food covered in plastic wrap by placing plastic lids between them.

 

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.