Forum Discussion

jbrowning's avatar
jbrowning
Explorer
Apr 16, 2014

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 with and Chicken Salad with. My question is to keep the meat moist I'm thinking of partially cooking it at home (leaving it pink inside) and then taking it to the track and when I'm ready to eat it to cook it in a skillet with a lid on it to hold the moisture in. I'm trying to stay away from using oils or water in it. Do you all think this would work and oh when I'm heating it up the burner would be down on like medium.

Thanks
Jim
  • camperpaul's avatar
    camperpaul
    Explorer
    Apr 16, 2014
    The chicken should cooked until done.

    That way you will kill all of the bacteria in it.
  • Francesca_Knowl's avatar
    Francesca_Knowl
    Explorer
    Apr 16, 2014
    camperpaul wrote:
    The chicken should cooked until done.

    That way you will kill all of the bacteria in it.

    Times 10, and from a former Health Inspector.

    Leaving it half-cooked means it'll be sitting around for hours at exactly the right temperature for the growth of bacteria. Few things cook as fast as "chicken breasts and tenders", assuming you're talking about the boneless versions. I'd just cook it at the track if I wanted to eat it hot.
  • Super_Dave's avatar
    Super_Dave
    Explorer
    Apr 16, 2014
    Cook, freeze in some liquid and vacuum seal? I think this would provide maximum moisture and maximum convenience.
  • pianotuna's avatar
    pianotuna
    Nomad III
    Apr 16, 2014
    Fully cook it. Reheat in a double boiler or microwave, from frozen.
  • SWMO's avatar
    SWMO
    Explorer
    Apr 16, 2014
    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.
  • TexasShadow's avatar
    TexasShadow
    Explorer II
    Apr 17, 2014
    yes, cook it done and then add a little chkn broth to the zip lock bag and freeze it. I take cooked chicken pieces with me every time we head out for a trip, and if I run out, I buy more ckn breats and do them in my crock pot and put up several more packages of cooked meat.
  • Happytraveler's avatar
    Happytraveler
    Explorer
    Apr 17, 2014
    jbrowning wrote:
    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 with and Chicken Salad with. My question is to keep the meat moist I'm thinking of partially cooking it at home (leaving it pink inside) and then taking it to the track and when I'm ready to eat it to cook it in a skillet with a lid on it to hold the moisture in. I'm trying to stay away from using oils or water in it. Do you all think this would work and oh when I'm heating it up the burner would be down on like medium.

    Thanks
    Jim


    If you're only making sandwiches, why not buy a rotisserie chicken. Even better go to Costco and buy deboned rotisserie chicken.
  • camper19709's avatar
    camper19709
    Explorer
    Apr 17, 2014
    I would either cook it completely at home or cook it completely at the track.

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