Dehydrating Chicken Breast For Long Term Storage

Dehydrating chicken breast for long term storage will enable you to have a variety of proteins to consume if the need ever arises. It uses a similar technique as 'Hamburger Rocks', but when you are using fresh, whole chicken breasts, the process includes cutting into small pieces.

[@mslaureen1]

Trying this as I type. I cooked 10# of chicken yesterday. Separated it from the bones and broth and chilled overnight. Rinsed it under hot water today until I got as much fat off of it as possible. Chopped or shredded it to uniform size and it's in the dehydrator now. I'm going to let it dry overnight at 165*. And while that's drying, I'm canning up the broth until I can dry it.

[@alisonwalt6524]

What do you mean there are no other uses for chicken?!?!? There are lots of uses for chicken fat bud. 1 - I make my dogs food (no store bought cornmeal for him) so the chicken fat from mine goes into the dog food. 2 - When preparing your chicken n bulk, as you you are doing, toss the chicken ft in a kettle with some celery and a bay leaf and make some broth. (You can use it to re-hydrate your chicken) I put mine in vacuum bags and freeze it. 3 - Render it for cooking other dishes, use it instead of Crisco, grease baking pans with it, saute veggies, couscous... I could go on if I brain stormed but like I said mine goes in the dog food with the beef liver and chicken gizzards. Enjoy life

[@zayzay9295]

He said in his opinion 😂meaning he does not use it at all so he is choosing to throw it away 😂good for u that u found a reason to use but in his opinion he has no reason for it . Enjoy life

[@bitingchef4329]

Thanks for this! Buying ready made dehydrated chicken is cost prohibitive. subscribed!!

[@jannethiebaud1493]

OK so how did you store it, what did you store it in (oil, vinegar or as is), how long does it last stored your way and how well does it reconstitute? These are important questions as I think most of us already know how to dehydrate meat products.

[@awakeonearth4940]

What was the oven temp and how long did it take to dry? How about taste and texture when you rehydrated it?

[@Light_Worker]

Would be helpful i you could tell the instruction step by step. How long did that take you to cook that chicken in the pan and what temperature ? What is teh temperature in oven ? and how long ? All thi step is important otherwise it's very confusing and not helpful at all.

[@egyptnepthys5177]

Lanka Fortunata cook chicken in pan until all moisture is cooked out. Preheat oven to 200 degrees and cook chicken for 1 hour. That’s what I heard him say as he was cooking.

[@daschundloverable]

at what temperature did you dry it so quickly? Also, if sealed in FS bags with H2 absorbers, do these still need to be refrigerated or can they be shelf stored? Thank you for answering.

[@LCJCFAMILY]

can you mylar bag and store the meat and how long will they last?

[@thewanderer5137]

I have heard this would be good for long term hiking/camping cause it can last for 2 weeks before going bad, is that true?

[@vangojo4u]

Use your chicken fat to add to your bone broth or just regular broth in the crockpot

[@BeerIndependence4All]

Tip: I use the meat grinder attachment on my KitchenAid. It works great, but you have to use the fine grind. I tried medium and the texture was off and some tiny bits didn't rehydrate properly. So... Fine grind only, if you don't feel like doing all that chopping.

[@insidekateskitchen]

AmLibertyProject, Loved your video. Next time you cut up things on that plastic cutting surface you might try putting a damp dish cloth underneath. That will stop it sliding all over your counter.

[@coburnlowman]

Dead chicken is my very favorite farm raised crop. If I dehydrate like you just did that means I can eat much more at one setting. I'm about positive I could eat 13 ounces but no way could I eat 58 ounces. Really I was looking for a way to have backup food on canoe river trips. Some of this with a pack or Ramen noodles would be filling with added protein.plus would be very easy on storage.

[@philstat100]

Thank You for the great video and information. If I vacuum seal it, How long can I store it?

[@Borolad116]

I'm wondering this too!

[@parasamar7272]

Is that american made spatula necessary

[@Nekyinboots]

How about doing the cooking part with spices for various type of dishes.. Mexican and Italian and so one

[@auntieclimactick]

Did you ever reconstitute and eat this chicken? I dehydrated chicken and it was indeed like rocks, even after boiling it for 45 minutes. It soaked overnight and was still rocks. It was suitable for nothing but dog treats. I have since been told that you have to pressure cook or used can chicken for it to reconstitute well. I would like to know how yours turned out please.

[@kelleyjerred8032]

Tana Farrell well I boiled mine for a couple hours until it was falling apart I'm dehydrating it now so I'm hoping it will work :(

[@lisarearick680]

You're right, pressure cook your chicken then dehydrate! Use it all the time.

[@antonmarek6733]

At least you made the dog's day :)

[@Beefcheef]

You need the chicken dry if its like pebbles you over dried it . after you get to a certent time the cell walls of the chicken it wont absorb water .

[@bgcm63]

@@lisarearick680 how long is it shelf stable

[@rickochet8346]

Meat grinder works good, after removing fat add a little salt then dehydrate, vaccum seal, good to go for a very long time.

[@bgcm63]

I clean mine then pressure cook it. It make the chicken fibers nice for shredding. Then it breaks up real easy. Then dehydrate.

[@MikeLuisCozinheiro75]

The final product is good but the video should explain better ... But is ok ...thank you

[@ShariLashawn]

Is it ok to add seasoning while cooking??

[@NobodyOwesYouAnythin]

I leave the seasoning out until I rehydrate it. Because you’ll be pouring most of the seasoning you use down the drain and the less parts or pieces you incorporate into it, the less chances of something unforeseen happening. I personally just keep or play it safe and wait til you rehydrate it and heat it back up. You don’t really know what dish you’ll be serving down that long road. Just a few thoughts on the matter. Good luck.

[@estellebutler7601]

Buy u a dehydrator, ppl...like the Excalibur or any of the ones with times on it..

[@namiesnaturals3557]

How do you store it? Also do u use salt on it or season it?

[@happyhoney3433]

I vacuum seal dehydrated food in canning jars or seal them in mylar bags with O2 absorbers

[@sugarbonez777]

can you put spices in it like powdered garlic and onion while you're cooking it? thank you for the video!

[@lisarearick680]

Yes, you can, but some spices intensify or go bitter when dehydrated in a meal. Best add them after the food has re-hydrated.

[@mtndew2112]

2.99 lb a good price ? Should of bought the whole bird for that?

[@angelsuniverse6021]

Organic maybe?

[@wizardangel]

This looks like a good idea for rabbit meat -much leaner and I boil whole rabbit and then remove meat from bone and set broth aside for stock broth -most people can not tell if its rabbit or chicken but rabbit fat is very useful light lard I keep once the stock has chilled and jellied part on bottem 4stock -run through cooked meat in my pross finely ground -pop it on uncoated plain papper plates and into my dehy 10 tray =plate will show any oils..deer rib meat boil cooked /ground showed no oils

[@1967AJB]

What would you use it for?

[@happyhoney3433]

Soup, stews, casseroles, tacos

[@lbsmith83]

How do you rehydrate the chicken and use it in a recipe

[@terileef3330]

Use water or a chicken broth.

[@asiangoddess4606]

the chicken should have been way lighter color than the brown color after dehydrated.

[@Johnpranu]

What happend to that chicken now ? its been 10 years

[@daytona1212]

Never use wooden spoons and certainly not with chicken, The moisture of the raw chicken gets into the wood. There are lots of silicon spoons in the shops and they don't melt. Nice video, thanks.

[@SpiritBear12]

I would just steam the chicken in the large pieces, then cut them up after steaming them, then dehydrate it.

[@tishallen9556]

You said you don't want to brown the chicken. Why?

[@lisarearick680]

Browned chicken is already totally dehydrated and won't rehydrate.

[@powaowa1]

you pretty much eidited out any important infomation if you happened to even say anything important

[@gailhenricks3044]

I tried this and the chicken hydrated to a very chewy consistency. What did I do wrong.

[@Orion33759]

This is a common problem if the pieces were cut too large. At least that's what hamburger does

[@johnconner5693]

Dear sir, im a preparedness consultant. I feel obligated to inform you that combining oxygen obsorbers and moisture obsorbers together counteract each other. I can refer you to a company called nitro pak in Utah. They have full sets of instructions available on their web site.

[@bgcm63]

Paul Delamarter is chicken safe dehydrated for long term

[@bgcm63]

How should it be stored

[@rubbnsmoke]

$2.99 lb a good price?! Geez, it's now 2018 and I just got bonleless, skinless chicken breasts for $1.49 a pound. Canned chicken yields the best results when dehydrating and rehydrating. And even canned chicken from Aldi is cheaper than $2.99 a pound. A 12 oz can is $3. Which is actually more chicken in the end by the time you've cooked it all down and cooked all the water out. After cooking, before dehydrating you've probably lost at least 1/3 the overall weight. But in the can, 12 oz is 12 oz. Personally I can my own chicken. Whenevee boneless, skinless breasts or thighs go on sale for a good price I pick up 5-10 pounds and can it. It's acually simple and easier than you might think. You do need a pressure canner. Other than that it's simple. Cube your chicken(or any meat), pack your jars properly, you can do your own research on proper headspace and such,, each pint jar hold 1 pound of meat(quarts 2 obviously). Add 1/2 tsp canning salt and 1/2 tsp chicken seasoning and process. It's shelf stable for years and when you want to dehydrate, simply drain, shred and dehydrate(in a proper dehydrator). The end results for rehydration are much better. Plus you've got the option of just opening a jar and just eating it. Personally I can only see the real advantage of dehydrating it if you were going backpacking and were making dehydrated meals for on the trail to save pack weight.

[@belvederemanor8342]

Pretty sure he's talking Canadian pricing. Dairy and meats are 40% more here. They get government subsidies and keep the prices high for the consumer.

[@lynnamarsh6384]

anyone watching this in 2022?

[@bgcm63]

You should not use both a oxygen absorber and decitant pack.

[@joejon5761]

Cant you just oil the chicken? Does it have to be fried?

[@kelleyjerred8032]

Joe Jon you do not want oil on the chicken no fat it goes rancid while in storage

[@joejon5761]

ty for the response, I have since learned that, I also found by accident while making a meat loaf that included tomato juice, where I instead added dehydrated tomato and added water, that it caused tons of fat to separate from the ground beef, so it is good to soak the beef in water and squish or stir and rinse, (of course this video is about chicken) but, now my question for ground beef, can we rinse most of the fat out and than simmer or boil ground beef instead of frying it than rinsing? would it work better or would it be tough?

[@kelleyjerred8032]

I am also kind of new with these dehydration of meat but I've been watching all kinds of videos I watched one video where they boiled the hamburger a very low fat meat but I have not tried it yet, my goal is long term storage preps I don't want to rotate my food. I just didn't want you wasting your food so thought I would tell ya ;)

[@kelleyjerred8032]

I would think the boiling and rinsing would take most the fat out

[@joejon5761]

yes I like the long term storage and use for emergencies and camping idea too.

[@jordansmithson9602]

$2.99/lb if fucking expensive! My local WinCo sells the see thing for $1.89/lb daily!

[@belvederemanor8342]

Pretty sure he's talking Canadian pricing. Dairy and meats are 40% more here. They get government subsidies and keep the prices high for the consumer.

[@asiangoddess4606]

you should have dehydrated the chicken on low or else the chicken will be very tough.

[@pepelepew2142]

THEN HE WILL GET STEAM AND CHICKEN WILL GET HUMID DEFEATING THE PURPOSE OF DRYING

[@eyeonart6865]

People say chicken comes out chewy. Please do a taste test.

[@rockyjjones8989]

Anytime you are handling any type of meat you should be wearing gloves. That way there will not be any fransfer of bacteria. I use gloves Everytime I deal with any type of meat. Does not matter if it is for you or your family. Then I vacuum pack them. The same with hamburger. Only after I cook it I rinse it to remove the fat. The dehydrate it. I use gloves just because of safe food handling practices.

[@happyhoney3433]

I wash my hands

[@usmoshers]

Chicken is not safe to dehydrate! Only home canned or freeze dried.

[@marcybarrett7756]

Jose Alvarado

[@usmoshers]

Jose can eat all the dehydrated chicken he wants. :) Meanwhile, I'll just report him for using abusive/foul language.

[@happyhoney3433]

🙄

[@jzk2020]

Sadly the chicken only lasted for 3 days because his big fat white got into the storage area where he was hiding it from her and ate it all.

[@happyhoney3433]

Being rude isn't funny