Dehydrating roast chicken involves preparing the cooked meat and drying it thoroughly in a dehydrator to remove moisture for long-term storage.
To dehydrate roast chicken effectively, follow these steps, which are standard for preparing cooked chicken for dehydration:
- Preparation: Start with cooked roast chicken. Ensure it has cooled completely.
- Remove Moisture & Fat:
- Ensure the chicken is free from excess moisture. While the provided reference specifically mentions draining excess liquid off canned or pressure-cooked chicken, the principle applies to any cooked chicken: you must remove surface moisture. Pat it dry thoroughly with paper towels.
- Remove any visible fat. Fat does not dehydrate and can cause the chicken to go rancid during storage.
- Shred or Dice: Break the chicken into small pieces. Shredding or dicing into uniform pieces about 1/2 inch or smaller works best for even drying and rehydration.
- Arrange on Trays: Spread the chicken pieces out evenly on your dehydrator trays. Avoid overcrowding, allowing air to circulate freely around the pieces.
- Set Dehydrator: Set your dehydrator to 145 degrees Fahrenheit.
- Drying Time: Dry for about 8 hours. Drying time can vary depending on the dehydrator model, humidity, and the size of your chicken pieces. Check periodically for dryness.
- Check for Dryness: The chicken should be completely dry and brittle when finished. It should snap rather than bend. There should be no moisture or chewiness left in the center of the pieces.
- Cooling: Let the dehydrated chicken cool completely to room temperature before storing. This prevents condensation from forming in the storage container.
- Storage: Transfer the cooled, dehydrated chicken to an airtight container or Ziploc bag for storage. For best results, use a vacuum sealer or add oxygen absorbers if storing for extended periods.
Drying Parameters
Here's a quick look at the recommended settings:
| Item | Setting | Notes |
|---|---|---|
| Temperature | 145°F (63°C) | Standard for meat to prevent spoilage |
| Approximate Time | 8 hours | Adjust based on piece size and humidity |
| Check For | Brittleness, no moisture | Should snap, not bend |
Practical Tips for Dehydrating Chicken
- Why 145°F? Dehydrating meat at 145°F is recommended by food safety guidelines to reduce the risk of bacteria survival during the drying process.
- Storage: Store dehydrated chicken in a cool, dark, and dry place. Properly dried and stored chicken can last for several months, or even years if vacuum-sealed with oxygen absorbers.
- Rehydrating: To rehydrate, simply add boiling water to the chicken pieces. Use roughly equal parts chicken and water. Let it soak for 10-15 minutes, or until tender. You can then add it to soups, stews, casseroles, or other dishes.
By following these steps, you can successfully dehydrate roast chicken, preserving it for future use in various meals.
