Home > Healthy Eating Program > How do you cook & store chicken for healthy eating?

How do you cook & store chicken for healthy eating?

October 18th, 2012 Leave a comment Go to comments

I am currently doing a workout program with a nutritional guide. It wants me to eat a lot of chicken as part of the program. My problem is I cant cook and eat the uncooked chicken fast enough. It keeps going bad. I guess I am looking for some suggestions on how you store, cook, and eat chicken.

Here’s how I do it:

1. Check the "use or freeze by" date on the chicken package. Cook it or freeze it by that date.
2. Store fresh chicken in the meat keeper in the refrigerator (or the coldest spot if you don’t have a meat keeper).
3. Buy no more than you can cook before the "use or freeze by" date.
4. Cooked chicken keeps better than raw, fresh chicken. If I have to buy more than I can eat quickly, I cook the chicken and store it in the refrigerator in its broth. It will keep up to a week or 10 days in my refrigerator (don’t know about yours).
5. Whole pieces keep better than chopped or sliced chicken.
6. You can freeze raw chicken. You can freeze cooked chicken. Freeze it in airtight containers or plastic bags (labeled and dated, of course). Freeze it in meal-size portions so you don’t end up with more chicken thawed than you can deal with at one time. It’s easier to take two 2-cup packages out of the freezer than it is to take out a 4-cup package, thaw half of it, and put the rest back.

And personally, when I run across a "deal" on chicken, I buy 5 pounds, cook it, make it into a variety of dishes (chicken & pastry, chicken & rice, chicken casseroles, chicken & dressing with gravy, chicken for stir fry, chicken salad, and so on) to eat over the next couple of weeks. I freeze what I can’t use in the next few days. Five pounds is around 20-30 servings, which would do for a week for four people if they ate chicken every meal (or 2 weeks for 2 people). I hardly ever eat meat of any kind, so cooking it that way gives me ready meals in the freezer in case of company or in case I can’t cook for some reason. If you’re eating a lot of chicken, it would just be a way for you to get all the assembling done at one time and then take dinner out of the refrigerator when it’s time to bake or put on the finishing touches.

  1. Paul in San Diego
    October 18th, 2012 at 06:10 | #1

    I usually get either a whole roasted chicken or a cryo bag of chicken parts (like boneless, skinless thighs). If it’s the roasted chicken, I pull all the meat off of it (removing the skin) and chop it up into small cubes. If it’s the parts, I season them and grill them, and then leave them whole. Either way, I then put the chicken into a large (gallon size) ziplock bag and use a straw to suck all the air out of it before sealing the top. I then just put this in the fridge. Whenever I use the meat, I seal it the same way. And, it always lasts to where it doesn’t go bad before I eat it.

    The key is to keep the air out of the bag when sealing and storing it.
    References :

  2. Auroch
    October 18th, 2012 at 06:47 | #2

    Shop the stores looking for reduced chicken – you can sometimes find some really good deals. Then take it home and clean it up in the sink, repackage it in whatever amounts and freeze it all.

    Of you want to have it to eat, you could give it the LONG cook – put it in a pan with low heat, maybe 250 degrees – and let it go for a couple hours. Freeze whatever you can’t eat of it.

    Another idea is to make great chicken stews – cook up your chicken using the LONG cook and then pull it all apart, get rid of the bones. Put it in a slow cooker with celery or cabbage, onion, garlic, mushrooms – maybe hot peppers if you like things HOT – throw in a handful of lentils for fiber – and you can make a great soup a gallon at a time. Again – freeze what you can’t eat in a couple days. I put my soup in bowls and freeze it – then pull it out of the bowls and put it in plastic bags in the freezer. You can have a lot of good food stored that way.
    References :

  3. Miz T
    October 18th, 2012 at 07:12 | #3

    Here’s how I do it:

    1. Check the "use or freeze by" date on the chicken package. Cook it or freeze it by that date.
    2. Store fresh chicken in the meat keeper in the refrigerator (or the coldest spot if you don’t have a meat keeper).
    3. Buy no more than you can cook before the "use or freeze by" date.
    4. Cooked chicken keeps better than raw, fresh chicken. If I have to buy more than I can eat quickly, I cook the chicken and store it in the refrigerator in its broth. It will keep up to a week or 10 days in my refrigerator (don’t know about yours).
    5. Whole pieces keep better than chopped or sliced chicken.
    6. You can freeze raw chicken. You can freeze cooked chicken. Freeze it in airtight containers or plastic bags (labeled and dated, of course). Freeze it in meal-size portions so you don’t end up with more chicken thawed than you can deal with at one time. It’s easier to take two 2-cup packages out of the freezer than it is to take out a 4-cup package, thaw half of it, and put the rest back.

    And personally, when I run across a "deal" on chicken, I buy 5 pounds, cook it, make it into a variety of dishes (chicken & pastry, chicken & rice, chicken casseroles, chicken & dressing with gravy, chicken for stir fry, chicken salad, and so on) to eat over the next couple of weeks. I freeze what I can’t use in the next few days. Five pounds is around 20-30 servings, which would do for a week for four people if they ate chicken every meal (or 2 weeks for 2 people). I hardly ever eat meat of any kind, so cooking it that way gives me ready meals in the freezer in case of company or in case I can’t cook for some reason. If you’re eating a lot of chicken, it would just be a way for you to get all the assembling done at one time and then take dinner out of the refrigerator when it’s time to bake or put on the finishing touches.
    References :

  4. Robyn
    October 18th, 2012 at 07:18 | #4

    You can cook chicken casseroles and freeze as long as they are NOT creamy based as they don’t defrost well.
    You could crumb the raw chicken with dried herbs, wrap tightly in glad wrap and freeze.
    Marinate in several different flavours and put in ziplocs.
    Roast a chicken. Eat the bits you want and then you’ll have leftover cooked chicken for sandwiches or to toss around in a salad for a couple of days.
    Make a chicken soup then you can put leftovers in containers in the freezer. Soup defrosts well.
    Freeze small amounts of raw chicken mince in ziploc bags to pull out when needed.
    Only ever use a chopping board for the chicken and then a different one for chopping anything else.
    Raw chicken should be eaten within 2 days otherwise cooked or freezed.
    References :

  1. No trackbacks yet.