Keeping Chicken Moist

[dirkdiggler9969]

Probably a stupid question but, If I cook a bunch of chicken for the week on the george foreman or the grill, whats the best way to keep it moist when reheating. I have been storing it it airtight bowl's but it gets all dry. Any suggestions, thanks.

 

[huskyguy]

Coat it in olive oil before cooking and store it saturated in olive oil.

 

[DirkMoneyshot]

So you want us to coat it in FAT??? I'm to lazy to find the face thats shaking his head but thats what i'm doing.

Do this - Cook and store your chicken in Low Sodium Chicken Broth

 

[huskyguy]

there are good fats and bad fats, olive oil is a good fat

 

[DirkMoneyshot]

Again shakes head ---

Yes there are good fats and bad fats did you also know there is to much of a good thing??? Coating your chicken in olive oil is not one of them.

 

[huskyguy]

I am sorry but you are incorrect, cooking will remove most of the fat anyway and it will keep the breast moist. Water will actually dry out the chicken. If I was suggesting lard or even most vegetable oil your assessment would be spot on, but olive oil actually has been found to have enzymes that lower blood cholesterol. Storing meats in fat is not the same as drenching them in it after cooking, olive oil is also a good preservative that will keep bacteria from forming in the meat while it sits int the fridge. Actually the chicken stock is somewhat of a live petri dish for bacteria.

 

[DirkMoneyshot]

I know what the fuck olive oil is and the damn health benefits are- Shit its like talking to a damn retard here.

To much fat is not a good thing and storing it fat is not that f*cking smart. A kcal is a kcal no matter how you look at it and every tbsp of olive oil is 14g of Fat. By storing it in olive oil that is a lot of god damn fat.

You think common sense would prevail but a guess the fuck not.

Fuck it i'm done with this damn shit. I'll put in my resignation and you can take over this shit.

 

[huskyguy]

Storing meats in fat, has been a process used by cultures around the world for centuries. It is common sense to do so. It not only preserves the meat it keeps unwanted flavors out and locks original cooking flavors in. Cooking or reheating then removes most of that fat. Calm down it is ok to be incorrect once in while. The question was about storing food to keep it from drying out--the best answer is in a healthy fat like olive oil. Optimally the less fat the better, but chicken breasts are too lean on their own so added fat will keep them from drying out. Think critically and stop being so hard headed.

 

[Button Buck]

i usually just throw it all in a zip lock bag and leave it in the fridge. Then after heating it up in the microwave it tastes fine.

 

[krupt]

slaps some more bbq sauce on it...Back to being moist. You might be overcooking it to begin with causing it to dry out. But dont undercook it either...just saying find that spot where its edible and pull it off the grill...keeping it on their an extra min or 2 dries it out.

 

[Suareezay]

just do what i do...eat that chit dry lol.

its not the tastiest stuff in the world, but when you need a high protein high carb (assuming youre eating carbs with the chicken) low fat meal, its the way to roll.

 

[aProtege]

splashing on some low sodium soy sauce works well for me.

 

[dirkdiggler9969]

Yeah, I've been just putting some masterpiece up on that shit like my man Ronnie. Good old chicken. I might be overcooking a little. I got Salmanela once and that shit sucked. I never overcook my shit on a grill, but sometimes I do on the George Foreman.

 

[HIPPIECHICKIE]

i always have the same problem when i try to reheat chicken breasts. I get the best results when I wrap the chicken tightly in aluminum foil and reheat in the oven at about 250 degrees for about 10 min. Wrap an ice cube in b4 you start, and that will help, too

 

[getfitdoc]

make soup :>

 

[dirkdiggler9969]

My buddy says he uses lettuce as a storing rap.

 

[Warmachine]

the best thing to do is not overcook it in the first place...

 

[rookie03]

actually barbeque it at a low heat...and spray apple juice on it before you flip it...my dad taught me it and it works great...that or make a little olive oil italian herb blend and marinate it all day then bbq it and my chick always stays moist. george foreman grill always dries out the food...so bbq it and youll be ok...and i agree with dirk that to much of anything is a bad thing and that storing food in fat is not a great idea.

 

[Born to Land Hard]

Actually the chicken stock is somewhat of a live petri dish for bacteria.

Exactly. Now that you mention it: it's exactly what we mixed with gelatin for our petri dishes in school. Add that to a moist refrigerator, meat sitting around for a week or more, and you've got a breeding ground for bacteria. I wouldn't reccomend it.

If you don't overcook your chicken, it'll be nice and moist for three or so days. I wouldn't want to eat anything that's been in the fridge for longer than that.