To store roasted or baked chicken and prevent it from becoming dry and rubbery, follow these tips:
Let it cool properly: Allow the roasted or baked chicken to cool at room temperature for about 1 to 2 hours before storing it. This helps the juices to redistribute and keeps the chicken moist.
Store in airtight containers: Place the cooled chicken in airtight containers or wrap it tightly with plastic wrap or aluminum foil. This helps to retain moisture and prevent the chicken from drying out.
Refrigerate promptly: Place the sealed containers or wrapped chicken in the refrigerator within two hours of cooking. Refrigeration slows down the growth of bacteria, helping to keep the chicken safe to eat for a longer time.
Use shallow containers: If you have a large quantity of chicken, it's advisable to divide it into smaller portions and store them in shallow containers. This allows for quicker cooling and prevents the chicken from sitting in its own juices, which can make it soggy.
Store separately from sauces or gravies: If you plan to serve the chicken with sauces or gravies, it's best to store them separately. Keeping the chicken and sauces/gravies separate helps to maintain the chicken's texture and prevents it from becoming mushy.
Reheat gently: When you're ready to eat the stored chicken, reheat it gently to avoid drying it out further. You can do this by placing the chicken in an oven preheated to a low temperature (around 275°F or 135°C) or using the microwave at a lower power setting. Add a little bit of moisture, such as chicken broth or sauce, to the chicken to help retain its moisture.
By following these guidelines, you can help maintain the moisture and texture of roasted or baked chicken when storing it for later consumption.