Jsouth21 Posted January 20, 2017 Share Posted January 20, 2017 I saw a meal prep idea to make chicken three different ways at once and use it throughout the week so you don't get bored with one flavor. It sounds like a great idea, with the exception of one thing - reheated chicken tastes funky and I despise it. I've read something about how reheating chicken dries it out, thus the funky flavor. I dread reheating chicken and have just avoided it, but I wanted to know if there's a way to avoid the horrible taste of reheated chicken so I can use it for lunches? Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 20, 2017 Administrators Share Posted January 20, 2017 How have you normally reheated it? We cook a tray of chicken thighs and eat them all week, sometimes cold, sometimes fried in a "hash". I don't normally enjoy reheating chicken breasts but the brown meat usually works out alright. You could try chopping it up and throwing it in a soup? Also, microwaving food has to be about the worst as far as taste and texture goes. Maybe try without the microwave and use a frying pan? Link to comment Share on other sites More sharing options...
Jsouth21 Posted January 20, 2017 Author Share Posted January 20, 2017 1 minute ago, ladyshanny said: How have you normally reheated it? We cook a tray of chicken thighs and eat them all week, sometimes cold, sometimes fried in a "hash". I don't normally enjoy reheating chicken breasts but the brown meat usually works out alright. You could try chopping it up and throwing it in a soup? Also, microwaving food has to be about the worst as far as taste and texture goes. Maybe try without the microwave and use a frying pan? I have yet to try cooking chicken thighs, but I could give that a try next time. I normally just make chicken breast and my reheat method is the microwave. Even once reheating a chicken soup I still got the flavor! I can't use a frying pan since it would be at work, although I've tried using a toaster oven and it had the same effect. Link to comment Share on other sites More sharing options...
JulieP757 Posted January 20, 2017 Share Posted January 20, 2017 I cook boneless skinless chicken thigh (would prefer skin on, but Costco doesn't sell them) drizzled w avocado oil and lots of s&p at 425 degrees for 25 to 30 minutes. This is my chicken staple. So much tastier than the breast meat IMO. Link to comment Share on other sites More sharing options...
laura_juggles Posted January 20, 2017 Share Posted January 20, 2017 Eat it cold or at room temperature? Link to comment Share on other sites More sharing options...
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