My cooked chicken won't keep in the fridge it gets

>>40198671
and rubbery

Brine it first

>>40198734
I cover my chicken in a layer of butter and salt then bake it.
it turns out well and moist however in the fridge after a day it turns really tough and rubbery.

how would brining be any different.

>>40198769
Gets liquid into the meat and too much salt will dry it man

>>40198671
>eating for the taste
never gonna make it

>>40198671
cover it in the fridge. when you warm it up, add some water.

>>40198856
>not seasoning your chicken breasts to make eating enjoyable and healthy

What a retard we have here, boys

>>40198881
It's ok mate. We can't all make it.

>>40198671
Don't cook it until you need to? I buy 2 5lb containers of fresh chicken every week, freeze one while I keep the other one in the fridge, and when I finish that one in 3-4 days, I slowly unthaw the second one and eat that.

My indoor electric grill and rice cooker are the two most valuable things in my life.

Do a leftovers stew.

>Fat and gelatin
>Spices
>Winter veggies

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cover it

>not knowing cold can suck up humidity too

>>40198671
Shred it and mix it with mayo for sandwiches

>>40198769
why not make soup out of the rest?

>>40198856
>not cooking good shit
ending up with jay cutler's taste buds

Dont reheat in microwave dummy

>>40198918
have been considering purchasing an electric griddle for some time now, to also compliment my rice cooker.

what foods do you make on yours?

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>>40198671

*marinate it* before cooking.

>you ain't from Louisiana, are you ?
>me, neither.

Sear the skin side of the breast until gold brown on high heat in a pan. Then reduce heat and flip over.

Pour some whole milk or heavy cream over the chicken breast. Just enough to make sure the bottom of the pan is nicely covered. Add spices.

Let it sit until the milk/cream has cooked off. Perfectly moist chicken breast that will still be good 3 days later.