Chicken Reheated Juicy and Tender





Introduction: Chicken Reheated Juicy and Tender

Reheat cooked chicken while making it juicy and tender, and there are no cooking dishes to wash. My SprawlMart often sells rotisserie chickens, various flavors, 2-1/4 lb each, for $4.00. At that price it is hardly worth buying raw chicken, preparing and cooking it at home. Roasted chicken tends to get dry when it is reheated, though, even in the microwave. I have solved that problem.
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Step 1: Cut Up Chicken and Bag Portions for Freezing

Needed (also from SprawlMart) in addition to precooked chicken: Quart-size ziptop freezer bags; Uncle Ben's pre-cooked rice, Roasted Chicken flavor; Swanson's low-sodium Chicken Broth (NOT stock).
I buy several chickens, use poultry shears to cut out the backbones, eat those together for one meal fresh. I cut the remainder of each chicken in half along the breastbone, remove each leg and thigh, connected, as one portion. I leave the wings in place, but cut each breast crosswise to make each into two portions, the smaller having the wing attached, the larger not. I am trying to eat more fruit and vegetables these days, so each of the six portions is plenty for a meal for me. I freeze each portion in a one-quart freezer zip bag.

Step 2: Thaw Portion and Reheat

When I want to have chicken, I put a portion in the fridge to thaw overnight. At mealtime, into the bag I pour a few tablespoons of Uncle Ben's pre-cooked rice (the Roasted Chicken Flavor is the only one also sold in large, economy-size bag; knead out the lumps before opening; precooked rice will not increase in volume). Then I pour in a few tablespoons of Swanson's Chicken Broth (NOT stock), reduced sodium version, which was chosen as best tasting in "America's Test Kitchen" (PBS TV show) tests. I zip the bag closed, leaving a little bit unzipped to allow steam to escape.

Step 3: Prop Bag Up to Prevent Spills

Bag needs to be set up so that it cannot fall over and spill out liquid during reheating. If I am also going to heat up some precooked vegetables, I put them in microwave-proof tubs, loosely covered. It works better for certain side dishes to first microwave just the sides for a minute on highest power, then add the plate and chicken, microwave all for 3 minutes on high, follow with 4 minutes at half power. I store portions of sides in the fridge in these plastic containers, eat the reheated sides directly from the containers.

Step 4: Hot, Juicy, Tender, Yummy!

Unzip the hot bag and carefully dump the contents onto plate. The extra liquid will be absorbed by the chicken as it is cut up for eating, will help keep it moist. The rice is healthy side dish, also helps hold the moisture.



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    What wattage is you microwave oven? I'm borderline between incredulity and 'well that's the way the world is' on Uncle Ben's pre-cooked rice (the Roasted Chicken Flavor) - can you not cook rice? Really, this takes 'food' down to a low level, if only in consideration of other food Intsructables. L

    See long response to your comment under Instructable "Mole Trap Setting Stick." I couldn't have said it better myself. U.S.

    That's mole related isn't it? But I think I get your point (hope so). Pre-cooked and pre-flavoured food doesn't seem to fit with home-cooked, home flavoured meat (mole or otherwise). I'm sure you could use cooking-juices to make your own rice, which would be better than Uncle Ben's (as described)? L

    lemonie, you really should check out the mole trap feature before you think you should have the last word on everything. A 1000 smiling faces are also smirking at you.

    Jeez, give him a break. All he did was to show us how to save money when cooking. Not everything needs to be haute cuisine. I've seen that complex food preparation tends to be a big turn off to the majority of folks. You did a fine job. Don't sweat the small stuff. The mass cooked chicken is pretty tasty. And finding a flavorful way to reheat (i.e. not waste) is a good thing.

    haute cuisine, no. however, there's a process known as braising where you simmer things on very low heat in liquid. It's less complicated to braise a chicken back to moistness, and braising the chicken in chicken broth until it's started to warm up gives you more options on how to finish cooking it. also, you could roast it in the broth. Would make the skin nice and crispy if you baste it, and the meat would be fall off the bone, not that sorta rubbery mess that comes out of a microwave. Sometimes the quickest way is not the best. I'm an advocate of outlawing microwaves.

    I am well aware of braising. I am an accomplished cook. I am also a busy individual. I probably know more ways to cook chicken than Bubba knows how to cook shrimp. The ideas presented provide a respite from the time taken in a day to cook. He economized, both in time and money. There's nothing wrong with that. In fact, I commend him. He thought out a meal that was inexpensive and efficient. On of the things that I don't understand about the nouvo-cooking movement is that everything must be absolutely time comsuming and expensive. Everything must be fresh from your garden. Shop at your butcher shop only. Only a fishmonger will do. Etc, etc... I bicycle as well as work , use to play the Cello and cook as well. "Cooking" is mostly for the weekend now. During the work week it is short cuts and leftovers. There are days (many of them recently) that I do not want to prep and cook for an hour. Instead I would choose a method like the one above. Sit back and watch my DVR of Robot Chicken and just relax.

    Nice one "Unclesam," I'll give it a shot !!

    i dont think its safe to re-heat food in plastic containers -- especially non-hard plastics. even plastic bottles can get 'excited' enough by the sun's rays to disflavor the taste of water, much less a high energy microwave. just as you shouldn't breath in burning (or powdered) plastics, eating foods that have been heated in them is a sure way to end up with all sorts of ailments. its best only to microwave in ceramic containers.