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Saving Cooked Chicken

xfire_ATX
xfire_ATX Posts: 1,210
in EggHead Forum
I was always a fan of Rotisserie chicken- until you guys talked me into spatchcocking one direct.  Now Rotisserie tastes mediocre at best.

So what I want to do is cook up 4 or more chickens in different versions (seasoned differently) and then Vacuum Seal them for later consumption.  Easy enough to have the egg up to 400+ and cook 2 at at time, but I am not sure about saving and reheating them.  Probably in half chicken format.

Comments please.
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    I like to do the same.
    I foodsaver mine after they have cooled and freeze. I thaw in large bowl of water and reheat at home in boiling water or 50% power in the microwave.
    I also take to work for lunches. Way better than the food in our small food court.

    Thank you,
    Darian

    Galveston Texas
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  • GrillSgt
    GrillSgt Posts: 2,507
    Do it all the time, if using whole chickens cut into pieces before freezing. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited March 2017
    The only issue I find is the skin doesn't really survive the reheat. It is typically pretty rubbery.  I usually don't bother saving the skin and I just pull the meat off the bones and use in salads, wraps, or make chicken salad. 

    I have had ok success using the toaster oven to try to re-crisp the skin on some legs. I imagine a broiler might work for this. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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