They mean to discard any marinade that hasn't been cooked with the chicken. So, let's say you thaw your chicken in marinade and then take the chicken and grill it. You will obviously have leftover marinade. Since it contained raw meat, it cannot be used with cooked meat. You could boil the marinade after cooking the chicken and then it would be fine to use. Otherwise, if you bake your chicken in the marinade (like I tend to do in the colder winter months), the marinade is also fine then and no worries. You only need to discard marinade that has held raw chicken and HAS NOT been boiled or cooked with the chicken so that you avoid cross-contamination.
--- On Thu, 9/9/10, berlem99 <beritlemons@gmail.com> wrote:
From: berlem99 <beritlemons@gmail.com>
Subject: [frozen-assets] Question on Chicken Breasts
To: frozen-assets@yahoogroups.com
Date: Thursday, September 9, 2010, 12:53 PM
First off, Thank You to everyone who has responded to my earlier requests. You have all given me some great information, and I really appreciate it.
Now I have another series of questions...
If I use a "dump chicken" recipe, or similar - cooking chicken in marinade - using boneless skinless breasts in either the crockpot or the oven... I was reading some recommendations (not sure if it was here or elsewhere) to discard the marinade after cooking.
Does this mean just to discard it and not use it for serving? OR to not even store leftovers in the marinade (after cooked)?
If you do not store the leftovers in the marinade, does the chicken get dry (if you're using it just as chicken - with no other sauces)?
If you're using it to make up pre-cooked chicken for use in other recipes - does it matter so much if it gets dry? Will it get "better" after it is put into the final dish?
Any suggestions for the best way to handle these scenarios?
1. Cook chicken in marinade for use just as chicken - some for use now, some to refrigerate or freeze for use/reheating later. (Is it best to just use these leftovers for pre-cooked chicken in other recipes - as opposed to just plain chicken - reheated?)
2. Cook chicken for use as pre-cooked chicken from the beginning - for freezing and use in recipes later.
Do you adjust the cooking time if you're cooking to freeze cooked chicken - for use later - since it will be cooked again? How do you adjust if you are doing both - eating now, and re-cooking leftover in other recipes?
I am fine with reading and following specific instructions (for cooking). But not so good at making adjustments/adaptions (not knowing what might help or what might be a good change, etc.) So any guidance you have would be greatly appreciated.
Thanks.
Berit
Thanks.
Berit
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