Chicken Prep

>>39527316
Correction: Reheating* not hearing

Bump for interest

>>39527316
>vegan

>>39527316

>20m
Maybe if you want to die. (Disease or killing yourself because of your dry fucking chicken)

Here:
>Thaw chicken well if refrigerated, 30 mins minimum
>Lightly coat with oil, preferably vegetable oil but you can use olive oil if you're bulking
>Season chicken with whatever you like, if you have no clue, lightly sprinkle salt and pepper on the smooth top side and leave it at that.
>Bake for 25 min at 200C(392F) in fan assisted oven.
>Flip chicken over, do not use a fork. do not cut it by any means, use a silicon spatula if available.
>Bake chicken for 12-15 minutes more, use your judgement at the end but 15m is fairly safe.
>Let it sit on the side (cutting board) for 10 minutes BEFORE you touch it
>slice cleanly with knife.

If you shred it with a fork, you leave more surface area of the chicken exposed, which doesn't help when it's a few days old.

>>39528329
not even OP but you do realise that cooking time is dependant on the size of the chicken bit that you're baking?

>>39528381

Yeah, but let's be realistic, he should making breasts for /fit/ purposes and especially since he's reheating.

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>>39527316

>not cooking with love
>not cooking your chicken a new way every batch
>not experimenting with sides and spices
>not enjoying variation in your life

File: IMG_3341.png (937KB, 750x1334px) Image search: [Google]

937KB, 750x1334px

>>39528395
OP here. 450F for 20 makes perfectly cooked, still juicy chicken. Regarding the shredding, I'll admit it works better when I reheat the breast while and then shred.