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Help with my dry chicken.

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Please help...I make chicken and salmon quite often for my entire family, but because of my husbands job I never know exactly when he'll be home to eat. As much as we love to eat together, I need to feed my kids many times before he gets home and by the time he's here his meat or fish is totally dried out and my wonderful meal now is a bummer. I have a warming drawer and will tent with foil and keep it on the lower heat, but still dry. Any suggestions would be fabulous. :) Thanks.

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  1. maybe adding a little chicken stock or other liquid in the dish that you are keeping the chicken in

      1. Brine it!

        Brining will add exceptional flavor plus keep the meat moister that you can imagine.

        1. For reheating things and keeping them moist I wrap entirely in foil. That way no moisture can escape.

          1. Suggestions for this meal, or for the future? Once meat has gone dry, there's little you can do with it. You can shred and make croquettes or something, if you're up for making another meal. As we go into colder months, braising is a great way to go with varying meal times. You can keep chicken thighs, chuck roast, short ribs, in sauce on warm and it doesn't dry them out. But fish is another matter. I would only make fish to serve.

            1. During my career years, my meal break times were unpredictable and often interrupted during the meal for calls back to work. My wife frequently prepared a sauce or gravy into which she placed my serving of meat, kept it tightly covered with foil and held it in a 180 degree oven. Of course, there were nights when I didn't get home at all and the meal didn't survive - but most of the time it worked out fairly well. I agree with the fish advice from Chowser. Fish cooks so quickly that starting that part of his dinner as soon as he arrives home should have it ready in time to enjoy freshly cooked. I would not precook and hold fish.

              1. How do you usually cook your chicken and what "parts"?

                If it isn't a whole chicken, say chicken legs or breasts, then you can try to put some pieces at a later time in the process so that they are slightly undercooked. When your husband returns then you just need to take a few minutes to "finish them off". Same applies to salmon.

                Also, I will suggest using moister parts of the chicken, like legs, thighs or wings, which tend to remain juicy (relatively speaking) even after you reheat them.