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...
Forum Discussion
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
The Chicken needs to be thouroughly cooked. Otherwise you are risking Food Poisoning. This Advice come from a Person with 30 Years Food Service Experience. I have been certified in Servesafe as well as HACCP.
