Need your chicken help!?

**r0dxx** · 03-03-2006, 08:03 AM

Alright I had it good back in my high school days mom would cook up 12 chicken breasts every sunday, and I was golden for the week. I'd have about 2 breasts a day, some tuna, eggs, cottage cheese, shakes, and I was good to go.

Now she really doesn't have the time or want to help me anymore! Both a good and bad thing...But I need to find an easy, safe, efficient way to make chicken breasts in bulk. I would like to make atleast 8-9 at a time on sunday.

Whats the best way to do this? I tried using the foreman grill and its just a major pain in the butt. Considering I can only throw 3 at a time, then it takes forever to clean. I also want to make sure I use proper safety, I got a fear of gettin some kind of sickness when I make em...

Is baking them a good idea, if I want to make 9 breasts? The ones I buy our cutlets and usually are 5-6 oz each.

Also whats the best way to store them in the fridge after I make them? How long can they last in the fridge? I use to put them in a ziploc bag, but after 4 days they started to taste funky !

Thanks in advance

**Triple Threat** · 03-03-2006, 09:51 AM

I cook a weeks worth at a time, usually on Sunday for the week. I either grill them or bake them. For baking, I lightly coat them in bread crumbs, put them in a shallow pan (single layer), and bake at 375 for 40 minutes. I keep them in the fridge, on a plate, covered with plastic wrap. They're fine for 5 or 6 days.

**r0dxx** · 03-03-2006, 09:52 AM

Originally Posted by Triple Threat

I cook a weeks worth at a time, usually on Sunday for the week. I either grill them or bake them. For baking, I lightly coat them in bread crumbs, put them in a shallow pan (single layer), and bake at 375 for 40 minutes. They still taste fine on Friday.

So I can just put 9 of them on a shallow pan and bake at 375 for 40min and they will come out fine? What do you store them in...And what do you do for safety percautions?

**Triple Threat** · 03-03-2006, 10:31 AM

Originally Posted by r0dxx

So I can just put 9 of them on a shallow pan and bake at 375 for 40min and they will come out fine? What do you store them in...And what do you do for safety percautions?

Since ovens can vary, if you decide to try this, bake them for 30 minutes and then cut one open. If it's not done, go another 5 minutes at a time until they are done. That will tell you how long you need to bake them in your oven.

As for storage, I just pile them on a plate, cover tightly with plastic wrap, and put them in the fridge.

I eat 2 a day for lunch. I cut them into pieces, cover with a little bit of salsa, and heat it in a microwave at work.

**Hlanderr** · 03-03-2006, 10:43 AM

Originally Posted by Triple Threat

Since ovens can vary, if you decide to try this, bake them for 30 minutes and then cut one open. If it's not done, go another 5 minutes at a time until they are done. That will tell you how long you need to bake them in your oven.

As for storage, I just pile them on a plate, cover tightly with plastic wrap, and put them in the fridge.

I eat 2 a day for lunch. I cut them into pieces, cover with a little bit of salsa, and heat it in a microwave at work.

Sounds great.... this is something I'm going to be doing soon too..
I'm living in a house next year instead of the dorms, so I plan on eating so much freakin chicken... its gunna be great!

**Triple Threat** · 03-03-2006, 10:56 AM

I should have mentioned that these are boneless chicken breasts I'm talking about.

**BulkMeUp** · 03-03-2006, 03:25 PM

Why dont you just ask mom to teach you how she did them?

**cha** · 03-04-2006, 09:23 AM

I don't know how you all eat chicken breast that have been cooked days ago. Doesn't it get dry and chewy?

**r0dxx** · 03-04-2006, 02:04 PM

Originally Posted by cha

I don't know how you all eat chicken breast that have been cooked days ago. Doesn't it get dry and chewy?

We don't all have time to cook it 3x a week?

**KentDog** · 03-04-2006, 03:29 PM

Originally Posted by cha

I don't know how you all eat chicken breast that have been cooked days ago. Doesn't it get dry and chewy?

Nuke them in the microwave. I will sometimes add a tiny bit of water when doing so.

**boilermaker** · 03-04-2006, 03:37 PM

Originally Posted by BulkMeUp

Why dont you just ask mom to teach you how she did them?

Or just get married.

**BulkMeUp** · 03-04-2006, 03:52 PM

Originally Posted by boilermaker

Or just get married.

Still a good idea to learn to cook first. Incase he ends up being the househusband

**adrenaline** · 03-04-2006, 04:09 PM

Originally Posted by r0dxx

Alright I had it good back in my high school days mom would cook up 12 chicken breasts every sunday, and I was golden for the week. I'd have about 2 breasts a day, some tuna, eggs, cottage cheese, shakes, and I was good to go.

Now she really doesn't have the time or want to help me anymore! Both a good and bad thing...But I need to find an easy, safe, efficient way to make chicken breasts in bulk. I would like to make atleast 8-9 at a time on sunday.

Whats the best way to do this? I tried using the foreman grill and its just a major pain in the butt. Considering I can only throw 3 at a time, then it takes forever to clean. I also want to make sure I use proper safety, I got a fear of gettin some kind of sickness when I make em...

Is baking them a good idea, if I want to make 9 breasts? The ones I buy our cutlets and usually are 5-6 oz each.

Also whats the best way to store them in the fridge after I make them? How long can they last in the fridge? I use to put them in a ziploc bag, but after 4 days they started to taste funky !

Thanks in advance

I would never make that many at once myself, only because it loses its taste after being refriderated and then reheated. Not only that but it gets less juicy as time goes on. What i usually do is keep some marinated in the fridge.. usually 6 breasts at a time. That way they are fresh and full of flavour and i can just grab one or two, throw them in the oven with potatoes and its a quick meal to make. It takes 30-45mins in the oven though, so its quick to put together but longer to cook. I'll cut up some potatoes and lay them in a pan w/ olive oil and spices, then put the breasts on top of them. I also usually saute the chicken for 4mins per side (high heat) in a frying pan before i put them w/ the potatoes.

If you want to mass cook chicken though, just bake them in the oven in a large pan. Dont forget to put olive oil in the pan and coat everything with it.. cover with tinfoil and bake at 425 degrees for about 35-45 mins and it'll be super tender. Make sure chicken is fully cooled before putting in the fridge or else it will go sour. Tupperware is good to use.

Hope this helps.

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