Fresh Chicken Breasts and How long they can last...
From the title you may not know what I was going to ask! But I wanted to know how long after being cooked can you keep a fresh chicken breast in the fridge?
This is just because I want to make some and keep them refrigerated and take them in to work. If I cooked some on a Sunday night would they need to be eaten the following day to still be safe for consumption, and then on Monday night cook some more for Tuesday and so on??
Or is it safe to cook enough for two days at a time, so cook Sunday night enough for Monday AND Tuesday and keep them refrigerated, my only worry was they might go off by Tuesday?
If you keep them well sealed/stored they should keep for a while. I tend to buy the club packs (about 5 lbs of boneless/skinless chicken breasts) and boil them up for the week. Clearly though, the less time between the cooking and consumption the better, but if you don't want to be cooking them daily, I'd say once every few days should be sufficient. Best way to find out of course is to try it. You'll be able to smell/feel when it's gone bad (always test before using) so just toss out the test chicken when it does go bad.
taken from Ochef Home Page .you could send them an email and ask for a more detailed answer if you like. personally i don't keep anything past two days, the taste leaves the meat after that IMO. but that's JMO hope this helps
Here are the general rules put forward by the government: Between 40°F and 140°F (5°C and 60°C) bacteria multiply rapidly, so food should not linger in that temperature range. It should either be in the refrigerator, freezer, or oven. It should not be out for more than two hours (1 hour if the room temperature is above 90°F). Don't keep food if it's been standing out for more than two hours. Don't taste test it, either. Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out. It’s best if you store leftovers in a plastic container that can be sealed tightly.
Reheat foods thoroughly to 165°F (75°C), or until hot and steaming. Bring gravy or sauce to a rolling boil. Place carved meat or poultry in a casserole. If desired, sprinkle with broth to keep it moist. Cover the dish and reheat in an oven set no lower than 325°F (160°C) or a microwave oven.
Beyond that, use your common sense and do what cooks have done for centuries — how does the food smell and how does it look? You can’t always see or smell that the food is good, but you can generally tell pretty quickly when it’s outlived its usefulness.
Last edited by awesomeame; May. 02/07 at 09:48 AM.
i was wondering this same thing lol
I tend to cook them in big batches, then freeze them in little containers. I let them thaw naturally (not in the microwave). They keep quite a while in the freezer (wrap the containers in a brown paper bag to slow down chances of freezer burn.)
I freeze them in ziplock bags... (chicken/beef)
You guys think it's ok?
I keep my cooked chicken breasts in the fridge for about 3 days after they are cooked.
ok first time i tried stove cooking boneless/skinless breasts and it came out very dry and no flavor
first i cooked it a pan with veg oil for a few minutes, then i threw in water and rice and let it cook like that
almost no broth came out for natural flavor
any suggestions to cook a chicken and rice better?
if it keeps up like this im just gonna use fresh breasts
I think the cooking times for the chicken and the rice would be quite different. In my experience, when boiling chicken breasts, it takes about 15-20 minutes (from when the water starts boiling again after you put the breasts in) for them to cook. The brown rices I'm familiar with take anywhere from half an hour to an hour to cook. Which may explain why your chicken was dry and flavorless. I'd suggest making them separately and see what you come up with.
Have you tried cooking your rice/ chicken breasts with fat free (chicken/ veggie/ beef) broth? I know with rice, this adds flavor...substitute the water with the broth.
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