Looking to bulk cook 6 frozen chicken breasts, how long and what temperature should i leave them in oven
i plan on cutting them up directly after and storing them in tupperware in fridge. Then throughout the week i plan to incorporate them in different meals where i would be reheating and seasoning them in pan
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If it is, you need to hear from the food science experts, but I believe you can't keep raw chicken in the fridge for more than 24 hours or so. And that is because your fridge temperature is very unregulated because the door is opening and closing all the time, so the temperature is not high enough to prevent the growth of nasty bacteria.
Much of the remainder of that conversation was how to measure that threshold.
He is free to use an old-school meat thermometer or even attempt the "metal skewer on lower lip" test, but a quick read digital thermometer is helpful for sorting out what temperature his meat is.
One person says "buy this ~$100 thermometer" and then someone says "no, buy this ~$25 one," the latter backed by another longtime contributor.
How much chicken does the $75 difference buy? I think the forum contributor comments are valid, on point, and helpful to someone who might have a budget (could be someone just reading this thread, not the original poster).
I own a Lavatools Javelin myself (about $26 at Amazon), a better bargain.
15% off regular price. The thing about the Thermapen is that you get an accurate reading in less than 5 seconds. Speed is important when you are testing hot stuff.
For safety's sake, StillTasty.com (a site with reliable food keeping/duration info) recommends keeping cooked chicken breasts in fridge 3-4 days.
If you keep them a full week, you may want to cook them at end of day 4 with a sauce or other treatment for use the rest of the week.