Cooked Chicken?

[blm]

For those of you that prepare mass quantities of food in advance....How long can you keep cooked chicken in the fridge before it goes bad?

I am tired of cooking food every damn night!

[YellowJacket]

I cook enough for 5-6 days, and mine hasnt ever gone bad.

[blm]

Cool....I just found this site a minute ago. It lists most items of concern.

http://www.foodsafety.gov/~fsg/f01chart.html

[JUICE]

kool

[Puddles]

Originally posted by blm
Cool....I just found this site a minute ago. It lists most items of concern.

http://www.foodsafety.gov/~fsg/f01chart.html

I don't agree with the chart for cooked foods. If you keep your fridge on the cold side, cooked meat can definitely stay longer. I also don't agree with the USDA's Food Pyramid though.

I cook enough meat for about a week at one time. Store it all in tight containers or ziplock baggies and I've never had a problem as long as the meat is thoroughly cooked. Chicken should always be cooked well done...I had salmonella once (from just preparing it, didn't even eat it) and will never get it again (bought fresh chicken that was on sale...I think it layed around the store too long as it was kinda slimey when I was handling it).

Burgers and chicken tenders that I cook on the grill are fine for a week in a cold fridge. Steak that is still pink inside should be eaten within 2 days of cooking. Dairy products will last longer if you keep the fridge up cold too. My fridge has settings between 1-9 and I keep it on 8...9 freezes stuff on the top shelf.

[hitmansb]

I have a strict 4-day rule on food in the fridge. It's probably overkill, but food poisoning just isn't worth risking.

[Morgan]

I'm with MrsP on most of that. One thing I don't like is cooked fish the day after, for some reason it has a "stronger" flavor than when cooked the night before. Not shellfish, BTW, I can eat cooked shrimp, scallops, lobster or crab the day after, the taste doesn't change that much.

I cook 6-8 chicken breasts and a flank steak at one time, slightly underdone, so it can be reheated without drying out too much.
Lasts me 2-3 days.

[Taleigh21]

How do you all flavour your chicken, and how exactly do you cook it???

[Morgan]

Originally posted by Taleigh21
How do you all flavour your chicken, and how exactly do you cook it???

Lemon pepper or Mc Cormicks' Montreal steak seasoning - grilled.

For a little extra Peter Lugers' Steak sauce or just tried Roasted Chipolte Raspberry sauce from Costco. Use very little of each, a lot of sugar but for 40 calories a teaspoon some good flavor.

Also the seasonings are loaded with sodium, I don't use a lot.

A little more natural - juice of a lemon or 2-3TBS apple cider vinegar, 1-2 TBS extra virgin oilve oil, pepper, 1/2 chopped shallot or garlic. Use as a marinade, discard any left over, grill.

For some heat after grilling, tabasco or a milder heat - Dijon mustard + horseradish.

[Puddles]

Originally posted by Taleigh21
How do you all flavour your chicken, and how exactly do you cook it???

For seasonings see this thread:

What kind of rub do you like on your meat?

I usually grill my meat on a medium flame on the gas grill. Sometimes I'll make the chicken tenders on a cookie sheet baking stone in the oven up on the top rack at 400 and flip them once...they cook about 20 minutes.

I love to take the leftovers near the end of the week and make fried rice. In just a little olive oil in a non-stick pan on the stove I'll brown some onions and scramble some egg beaters, remove and get the pan real hot with a little more olive oil and dump in cold brown rice with some soy sauce, add in the onions and eggs and a few frozen peas. While it's heating I add in leftover meat (chicken, pork, even left over hamburger pieces). Then the next morning with what's left of that I'll make an omlet with egg beaters. LOL I'm good at recycling food.

[Luftdude]

Originally posted by Taleigh21
How do you all flavour your chicken, and how exactly do you cook it???

The way I flavor my chicken is usually with a little bit of salt and use a pepper grinder that I have from Greece to add the black pepper flavor