Got a family reunion coming to town.... need to cook half a dozen chickens about 5 days early for pullled chicken. My plan is to brine, smoke at 275 till done, throw out skin, shred chicken, freeze until morning of reunion and reheat in crockpot. Should this stay plenty moist this way???? Looking for opinions....Thanks y’all
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If you're shrink wrapping the pulled chicken and you have a SV circulator, I'd just reheat in the bag and break it open when up to temp. That way what you originally had in moisture and doneness is preserved. If using a crock pot and worried about moisture then add some chicken stock. -
I have used a crock to reheat pulled chicken for potluck, but I made a broth for it just to mitigate the possibility of it getting dry. My cook involved spatchcocking the chicken. I used the spine, the giblets, and hard cider to make the broth. Threw those in the crockpot on high while the chicken was cooking. Strained the broth when it was finished, skimmed the fat, and then when I needed to reheat the chicken I added it all to the crock pot.
My edit-if you make the broth after your cook you can also add the skin to the mixture to add a bit more flavor as well.Comment
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You should be fine. If you're going to vacuum seal the meat for freezing, make sure the bags that you use can survive high water temps. If you have a SV circulator, reheat to the original IT. If not, Malcolm Reed suggests bringing a pot of water to near boiling, turn off the heat, toss in the bags, and wait at least 20 minutes. I'm not sure I buy his advice (especially if the meat is frozen) because few plastic bags are likely to survive exposure to boiling temps. AverageJoe 's advice to have broth on hand seems pretty sensible.Comment
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Please don't freeze it and then reheat it. You will have chicken mush. Not nice firm pieces of chicken. I know I have done it both ways. If it was me I would cryovac it and put on the lowest shelf of the refrigerator.Comment
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