Re heating Chicken question

[jbrowning]

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

[jbrowning]

Thanks for everybody's help on the chicken. I ended up putting them on a George Foreman grill and grilled them totally and then put them in the fridge and put them into salads through out the weekend and they tasted so good. Thanks everyone.
Jim

[ventrman]

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.

[camper19709]

I would either cook it completely at home or cook it completely at the track.

[Happytraveler]

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.

[TexasShadow]

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.

[SWMO]

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.

[pianotuna]

Fully cook it. Reheat in a double boiler or microwave, from frozen.

[Super_Dave]

Cook, freeze in some liquid and vacuum seal? I think this would provide maximum moisture and maximum convenience.

[Francesca_Knowl]

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.

[swtgran]

Ditto

[camperpaul]

The chicken should cooked until done.

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

[Happytraveler]

No way would I ever do that. I think you're asking for food poisoning.