Bulk Chicken Breasts

adnscmplx

Member
Hello-

I want to cook up a bunch of chicken breasts and keep them in the fridge so I can heat them up and make a quick healthy meal. Could someone please fill me in on how to store them so they do not taste like rubber cardboard after I heat them up. I remember reading something about this in muscle and fitness a while back but I can't find it. Thanks.
 
I usually wrap them in Aluminum foil and then depending on how long they will be in there you could also put them in a tupperware.
 
Don't overcook to start with. I bake 3 lbs at a time at 350-375 degrees. Cook till the pink goes away and chicken is still juicy. Remove and let cool for few minutes and place in tupperware. Make sure you don't overdo uit reheating either. Usually is fine when I eat either cold or heated.
 
I just season mine and throw them on the Foreman. 6 Minutes a side. Throw 'em in tupperware and into the fridge. Seems to work fine for me ;)
 
Chicken

I was reading through this post and had to add this...

Chicken is NOT a clean meat, regardless of much protein it has haha. Do NOT cook chicken until the "pink" is done and it is still juicy. Chicken has bacteria that does NOT die until 165 degree's, NO exception...thus the reason you cannot order chicken "medium, or medium rare etc" Fully cooked.

It takes only one time to get sick off of chicken and you will cry like a little b*tch! No matter how big and tough you think you may be :lick:

I suggest you buy a thermometer from the grocery store and use it. stick it in the chicken and the thickest part and it needs to read 165 within 15 seconds, no exceptions.
 
Usually grill it 4 minutes on 1 side 3 to 4 minutes on the other. Then make a tin foil tent over it for 10 minutes. This really seems to help keep the juices in.
 
adnscmplx said:
Hello-

I want to cook up a bunch of chicken breasts and keep them in the fridge so I can heat them up and make a quick healthy meal. Could someone please fill me in on how to store them so they do not taste like rubber cardboard after I heat them up. I remember reading something about this in muscle and fitness a while back but I can't find it. Thanks.
Click to expand...
Dude I use tupperware, with a slice or three of lemon in there. I grill em til they're done, like usual. Re-heat on paper towel or paper plate. I've had em in my fridge for 8 days after being cooked and they were still good. Pushing it much longer than that though and we could be asking for trouble.
 
rxpwhistler1 said:
I was reading through this post and had to add this...

Chicken is NOT a clean meat, regardless of much protein it has haha. Do NOT cook chicken until the "pink" is done and it is still juicy. Chicken has bacteria that does NOT die until 165 degree's, NO exception...thus the reason you cannot order chicken "medium, or medium rare etc" Fully cooked.

It takes only one time to get sick off of chicken and you will cry like a little b*tch! No matter how big and tough you think you may be :lick:

I suggest you buy a thermometer from the grocery store and use it. stick it in the chicken and the thickest part and it needs to read 165 within 15 seconds, no exceptions.
Click to expand...

Great advice here :006:
 
I second getting a thermometer. I always thought I was cooking my chicken properly on the grill (I grill almost all meat). I decided to pick a thermometer up one day, and I'm sure happy I did. I had apparently been pulling my chicken breasts off at around 140-150 degrees (~20 mins medium flame). I now use a slightly hotter flame, and cook for about 23 minutes. 165-170 every time now!
 
i have never gotten sick from chicken, cant say i really want to either.
 
tribaltek said:
I second getting a thermometer. I always thought I was cooking my chicken properly on the grill (I grill almost all meat). I decided to pick a thermometer up one day, and I'm sure happy I did. I had apparently been pulling my chicken breasts off at around 140-150 degrees (~20 mins medium flame). I now use a slightly hotter flame, and cook for about 23 minutes. 165-170 every time now!
Click to expand...

Even after several days sitting raw in the fridge bacteria only penetrate meat(even chicken breast) about 2 cm depth they don't penetrate deep into the tissue until the meat is actively spoiling. Only protease producing bacteria can penetrate and breakdown meat, salmonella and e-coli do not produce protease. The whole scare with under cooked chicken and pork is funny to me, how ever did our ancestors survive. I eat pork medium and I cook my chicken breast a bit under done(so they won't be to dry when reheated) store in the fridge in Ziploc bags and reheat and eat as needed. I've always done this, I must have eaten a thousand damn chicken breast this way and I have never had a problem. I'm not suggesting that caution and common sense should not be used when handling, preparing and storing meat just saying I think people get overly concerned. Then again I put 4 raw eggs in my morning shake every morning so I guess I can't wait to get sick haha.
 
Hey thanks everyone. I'll probably just (fully) cook about 3 lbs and throw them in foil + tupperware. I'm trying to get my diet as clean as possible before i start surgery residency next month.
 
I work outside driving in a van all day. I pack my cooler with chicken, beef whatever. I usually like eating warm or hot food. In winter time, I'll take either a bowl w/chick and broc or whole chick breast wrapped in plastic. Throw it on dash over defroster for 30 min prior to meal time, and voilla. Piping hot meal w/no microwave. I actually screwed metal tabs on each side of vent to hold my bowl on it and not slide around. In summer, i just lat it up for a bit longer, with no defroster and it's good to go. For best results using sunlight, use clear bowls or wrap meat in clear plastic. Foil reflects the light too much to get it warm enough. It messes people up when they work with me and see me take a piece of meat off the dash, open plastic and eat it with my hands. Been doing it for almost 10 years, never got anything remotely close to being sick.
 
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