How to Freeze Dry Rotisserie Chicken
Make rotisserie chicken shelf stable and take advantage of those sales! Freeze drying is a great way to keep your chicken ready to use at home, on the road, or on hiking/camping trips! It's versatile for any meal and easy to use!
Servings: 4
Calories: 109kcal
Equipment
Ingredients
- Rotisserie chicken
Instructions
Freeze Drying
- Strip the chicken. Remove skin, fat and bones from chicken. Set aside to make broth!
- Cut chicken into small, bite-sized pieces.
- Freeze chicken pieces for up to 24 hours.
- Run pre-freeze cycle of freeze dryer
- Freeze Dry - set for 125F and set drying time at least 12 hours over.
- Test by making sure chicken shatters easily.
- Store in an airtight container by vacuum sealing a jar or using O2 absorbers in mylar bags.
Rehydrating
- Simmer chicken in broth to rehydrate. I don't use a set amount, I just use enough to make sure it can sit in the broth easily. See notes below about measurements.
Notes
Testing:
You can weight the chicken by serving size before putting into the freeze dryer, then after. The difference in weight should be the amount of liquid needed to rehydrate. However, since this kind of chicken goes into multi-ingredient dishes, I tend to simmer with some broth and then add whatever liquid is in the recipe and it's always fine.
Hot: Place desired amount of chicken into a skillet with enough broth or water to cover the bottom and simmer for a few moments.
Cold: Place chicken in a bowl covered with broth or water to allow it to rehydrate either on the counter or place in the fridge.
Nutrition
Serving: 1cup | Calories: 109kcal | Carbohydrates: 0.01g | Protein: 16g | Fat: 5g | Cholesterol: 57mg | Sodium: 205mg | Sugar: 0.01g