Prepping chicken tips

Krystenp88

So chicken is probably my favorite protein to prep, however every time i prep chicken it seems like the next day when i reheat it, it tastes funny . This goes for shredded, grilled or baked chicken. Any tips on how to make leftover prep chicken to taste almost as freshly made/flavorful?

tinkerbellang83

Are you eating it just plain? I've never really noticed this unless I've been reheating plain chicken in the microwave.

I normally eat it in casseroles/sauces or have it cold as a salad when prepping.

shaf238

Strange, I prep (oven bake) my chicken on a Sunday and eat it over the course of the next 6 days and it tastes just fine. Are you marinading for long enough to let the flavours get into the meat?

Krystenp88

I usually don't marinade my chicken but that is something I will definitely try. I usually use mrs DASH seasonings.

shaf238

Krystenp88 wrote: »

I usually don't marinade my chicken but that is something I will definitely try. I usually use mrs DASH seasonings.

Are you leaving the seasonings on the chicken for 3-4 hrs (or overnight ideally)? I find it helps. I have in the past had to rush my meal prep which meant seasoning and cooking right away and the taste isn't as great.

aries68mc

I never have those issues, but are your leftovers dry? Could you be overcooking it at all, or reheating it too long to dry it out?

Krystenp88

shaf238 wrote: »

Krystenp88 wrote: »

I usually don't marinade my chicken but that is something I will definitely try. I usually use mrs DASH seasonings.

Are you leaving the seasonings on the chicken for 3-4 hrs (or overnight ideally)? I find it helps. I have in the past had to rush my meal prep which meant seasoning and cooking right away and the taste isn't as great.

I usually season and then bake. I haven't left seasonings on to marinade long enough for better flavor i guess. Will try next time tho see if that helps. Thanks!

Krystenp88

aries68mc wrote: »

I never have those issues, but are your leftovers dry? Could you be overcooking it at all, or reheating it too long to dry it out?

They actually are pretty dry when reheating. I could see over cooking possibly being the issue for drying out flavor.

Katmary71

If you reheat in the microwave try a lower setting. I just started doing this so my salmon doesn't dry out and explode.

wilson10102018

Re-heat chicken in a non-stick skillet with a half pat of butter (1/4 Tbsp). Toss it tocoat all sides, put a pan lid on it for long enough to heat it through and it'll taste great. You have only added 25 calories.

acpgee

For leftover chicken I prefer either to eat cold in a salad or heat in a moist setting such as soup as it can otherwise get dry.

https://www.themediterraneandish.com/avgolemono-soup-recipe/
https://www.hellofresh.co.uk/recipes/fragrant-chicken-laksa-wk44-59b01c7830a03b7fb7310a82

You can buy ready made laksa paste in an asian supermarket instead of making it from scratch as in the above recipe.

gothchiq

Are you reheating in a microwave? If so, that's what's messing it up. Microwaves turn all meats into grossness IMHO. Reheat in oven (covered with tinfoil), toaster oven, or skillet (add some broth or something to the skillet.)

icemom011

You can try a reheat cycle in microwave, and cover it either with the saran wrap or a plate or splatter cover. Or covered but shorter time and maybe lower power, depending on your microwave.

gt0186b

Try slicing the chicken into thin slices or small chunks. You can then microwave it for 45 seconds and it will be warm but not dried out.

wilson10102018

Microwave brings out the moisture from inside the chicken - not a good thing. Use a skillet.

Wordtyper

I know exactly what you’re saying. I’ve tried it every way I can and still tastes like day old chicken and people think I’m just picky. I’ve found that cans of Kirkland chicken from Costco are about the best for eating warm in soup or casserole type dishes and cold on salad. Also the rotisserie chicken if you leave the skin on the meat until you’re ready to use it makes the old chicken taste is less noticeable. Another favorite is the chili lime already cooked chicken breast at Trader Joe’s. Usually close to the cheese section. Hopefully this helps! But I completely agree with the weird taste when cooking ahead of time 😎

Krystenp88

Wordtyper wrote: »

I know exactly what you’re saying. I’ve tried it every way I can and still tastes like day old chicken and people think I’m just picky. I’ve found that cans of Kirkland chicken from Costco are about the best for eating warm in soup or casserole type dishes and cold on salad. Also the rotisserie chicken if you leave the skin on the meat until you’re ready to use it makes the old chicken taste is less noticeable. Another favorite is the chili lime already cooked chicken breast at Trader Joe’s. Usually close to the cheese section. Hopefully this helps! But I completely agree with the weird taste when cooking ahead of time 😎

Im glad im not the only one 😆

JodehFoster

Reheated chicken & pork both taste gross to me. I don't mind eating the meat as cold leftovers though.

bathsheba_c

I don’t really like reheated chicken. There are two things that help me. The first is to braise the chicken in a liquid and then I can reheat in the same liquid with good results. The other is to just find uses for the chicken that don’t require reheating (salads, sandwiches, etc). Also, keep in mind that dark meat reheats better than white meat because it doesn’t dry out as quickly.

adotbaby

Marinating chicken helps make leftovers moist. I have mine cold in a salad, or a sandwich. Another fave way to cook it is dredge in melted butter, then in a bread crumb/spice/grated cheese mixture and bake, and the last 5 minutes, broil. Tastes good cold or reheated.

acpgee

My favourite easy cold leftover chicken salad is this. Mix chopped chicken with a chopped avocado, a jar of commercial salsa, and some chopped fresh coriander. Have it in a tortilla.

gallicinvasion

Marinating and using dark meat (thighs) instead of breasts has been a game changer.

angelexperiment

Flavor could be affected by what you store it in, it can absorb odors from other foods in fridge, or how you reheat it.

runnermom419

gallicinvasion wrote: »

Marinating and using dark meat (thighs) instead of breasts has been a game changer.

This. It's worth the extra calories for me, but I tend to only use boneless, skinless chicken thighs. White meat just doesn't do it for me any more.

gallicinvasion

Discovering some different ways to marinate chicken thighs was a GAME CHANGER for me. Makes chicken taste 800 times better, even reheated in the microwave.

One I did this weekend:

1.5-2 lbs of chicken thighs (boneless skinless)
1/2 cup nonfat Greek yogurt
2 tbsp olive oil
6 cloves garlic minced
1 tbsp curry powder
1.25 tsp kosher salt

Marinate at least 3 hrs, or as long as overnight. Roast on a sheet pan at 425 F for 35-40 min (until browned, crisped at the edges, and cooked through). Let rest 10 min, then slice, cool completely, and store in a Tupperware in the fridge.

wwwtheselion11

I do a bbq curry chicken.