Re heating Chicken question
Hello everyone, so racing season is right around the corner and I'm thinking of being adventurous and taking some partially cooked and seasoned Chicken Breasts and Tenders with me to make sammiches wi...
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The first thing I would do is brine it. breast meat is by far the driest, but a 24 hour brine will do wonders. I would do the meat the day before so I could avoid freezing it. I would then heat it up with some broth for steam.
