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Cooking Chicken

by (10)
Updated October 21, 2014 at 3:05 AM
Created May 22, 2010 at 2:15 AM

What's the best way to cook & store chicken for weekly salads?

I currently BBQ just wondering if there is a better more efficient way...

Cheers.

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2520 · May 24, 2010 at 4:22 AM

Ooooh yes! But if I'm pressed for time, I make sure to slather the bird/pieces in coconut oil to help retain juiciness, and then roast fairly quickly in a moderately hot oven. I'm so much happier with chicken now that my days of grilling breast meat are well and truly in the past!

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9 Answers

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2614 · May 22, 2010 at 1:14 PM

Two words: slow cooker.

You can toss a whole FROZEN chicken in in the morning and have delicious, juicy, cooked chicken for supper. Nothing simpler. Easy, cheap, perfectly cooked.

I always put my bird in breast side down and cover with whatever veg strikes my fancy (Carrots? Celery? Rutabegas? Turnips? Onion! Garlic! Etc. If you eat nightshades they do well, too). Make sure to drain off the lovely, fatty broth before you devour your bird. Makes a wonderful clear soup! :)

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2520 · May 24, 2010 at 4:22 AM

Ooooh yes! But if I'm pressed for time, I make sure to slather the bird/pieces in coconut oil to help retain juiciness, and then roast fairly quickly in a moderately hot oven. I'm so much happier with chicken now that my days of grilling breast meat are well and truly in the past!

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2517 · May 22, 2010 at 4:17 AM

My two main methods, given the nicer weather:

1) Grilling large amounts outdoors.

2) Baking indoors at 400 degrees F for roughly 45 minutes, usually with some vegetables in the baking pan and a little white wine and lemon juice.

In both cases, I'm using boneless chicken breasts, and I keep them in Tupperware until they're all eaten up...which usually only takes me a few days. :)

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821 · May 22, 2010 at 3:31 AM

I think it depends on how you like your chicken. I roast a whole chicken about once a week using various seasonings. After the initial meal, I "pick" the meat off the chicken and store it in the fridge for salads, curries, sautes and what have you. Then I throw the carcass in the freezer until I have enough bones to make a batch of stock.

At a restaurant I worked at, that's pretty much how we handled having pre-cooked chicken for our chicken salad, chicken canneloni, etc. We used white meat and dark meat for separate recipes. Except we roasted the seasoned chicken on a bed of celery, carrots and onions and after picking the meat off, water was added to the pan of bones and veggies and immediately placed back in the oven to make stock.

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180 · May 24, 2010 at 7:13 AM

I'm going to spend a bit of time this week doing confits - you cook meat in fat until it is tender, then you bung the meat in a jar, cover with the fat, and it keeps for up to 6 months.

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40 · May 23, 2010 at 6:33 AM

I get the organic thighs from Sprouts and throw them in the crockpot with some stock, lots of garlic, chili powder, black pepper, and whatever veggies I have - onion, mushrooms, a can of crushed tomato's - this is so yummy when I get home and for the next few meals. I tend to stay away from the breast meat now - just not as good as though thighs

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699 · May 22, 2010 at 6:48 PM

I think an excellent way to cook a chicken for salads is to just make stock using 1 or 2 whole chickens. This way not only will you get the meat but you will also get the stock. The meat falls of the bone and has a shredded look. If you have so much chicken or stock left over you can always freeze it.

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1015 · May 22, 2010 at 1:39 PM

I highly recommend checking into "beer can" chicken. I find that it consistently turns out the best product. Moist meat, with lots of flavor.

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22913 · May 22, 2010 at 4:19 AM

I grill 5 lbs at a time with basic seasoning then chop it all up and toss in Tupperware to be placed on salads/quick food all week

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