I'm thinking about cooking up several chicken breasts on sunday night, and putting then in the refrigerator in tupperware.
How long is chicken like this good for? 3 days, a week, more?
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08-09-2006, 10:56 AM #1Registered User
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cooked chicken -- How long is it good for?
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08-09-2006, 11:08 AM #2Registered User
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I usually dont keep them past 2 days..I make them on my george foreman grill and after 2 days in my frig...it tastes funky but you can keep them up to 5-7 days I believe in air locked containers....Originally Posted by jond
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08-09-2006, 12:03 PM #3Motivator
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What about the freezer?
The Iron never lies to you. You can walk outside and hear all kinds of talk, get told that you're a god or a total bastard. The Iron will always kick you the real deal. The Iron is the great reference point, the all-knowing perspective giver. Always there like a beacon in the pitch black. I have found the Iron to be my greatest friend. It never freaks out on me, never runs. Friends may come and go. But two hundred pounds is always two hundred pounds. ~Henry Rollins
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08-09-2006, 12:16 PM #4Registered User
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If you cook them and put them in the freezer doesn't that defeat the point of cooking them? I would cook some to last 2 or 3 days in containers in your fridge.Originally Posted by ReSpAwN DeMoN
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08-09-2006, 01:35 PM #5
the older, the dryer
Maybe it's hatred I spew, maybe it's food for the spirit
Maybe it's beautiful music I made for you to just cherish
But I'm debated disputed hated and viewed in America
as a motherf**kin drug addict - like you didn't experiment?
Now now, that's when you start to stare at who's in the mirror
and see yourself as a kid again, and you get embarrased
And I got nothin to do but make you look stupid as parents
You f**kin do-gooders - too bad you couldn't do good at marriage!
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08-09-2006, 02:00 PM #6@___@
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no, just take them out and microwave them... the point of cooking them is so your not eating raw poultry (very prone to bacteria/salmonella for instance) the closer to room temperature the faster they degrade and bacteria allowed to spawn, freezing slows this down... but on raw chicken... can still grow and exist, the cooking and refreeze however eliminates this process as the cooking kills the bacteria, just don't cook, leave at room temp, then freeze... cook them up, ptu them in a freezer bag and throw them in the freezer.Originally Posted by DukeNukem
I used to cook 5 pounds on the weekend at a time for the 5 day week.
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08-09-2006, 02:57 PM #7Registered User
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Thats not bad, I can live with that. Any reason you stoped doing it that way?Originally Posted by grapemaster
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08-09-2006, 04:16 PM #8Registered User
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I cooked 10lbs 3 weeks ago and seal a mealed in 100g packages, still hasnt killed me yet :-)
Bill
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