I work at a kitchen that uses boneless, skinless chicken breasts for sandwiches, salads, nachos, quesadillas, etc. The volume of chicken breast and wing use has been fluctuating quite a bit from week to week and I'd like to have them as ready to use as possible so I don't want to keep them thawed in the reach in.

The holding technique I'm using has been to first full boil them in chicken broth to done, then add olive oil, some lemon slices and hold them in the reach in in this full broth mixture for use over the following 1-5 days. When order come in I just slice on a bias and heat them in a pan which only takes 2-3 minutes.

I'm also using a similar holding technique for chicken wings. I defrost, then fry to full done, then put them in chicken broth, olive oil and lemon slices for holding in the reach in. When the orders come I just drain & drop them in the fryer for a few minutes until finished.

I like this technique for the sake of convenience since it's so easy to get them heated and ready for dishes as orders occur. However, I'm wondering what techniques others are using for their chicken breasts and wings. Can anyone let me know if there's a better holding technique? My objective is to keep them ready for fast use while retaining their natural flavor and texture.

thanks a million,

scott

Welcome Scott,

In my hotel, we cook them to order on the broiler.  If you are doing a large volume, there are a couple of options.  You could buy them pre-cooked frozen and just thaw what you feel you'll use per shift.  Or, you can cook & chill them and use as needed.  I personally would rather have a broiled or grilled chicken breast on my salad or quesadillas as opposed to a boiled one.  I'm also not sure why you store them in chicken broth and then add olive oil/lemon to them.  I think if you kept them in a well covered pan or portion individually in baggies that they would hold just fine.  You could even go as far as slicing some up for salads etc. and bagging - this would speed up your service time even more.

As far as the chicken wings, I would not store them in broth if you're going to be taking them out and frying them.  Not only will you increase your chances of someone getting burned by splattering grease, the water and fat in the skin will break down your oil faster.  Normally, items going in the fryer should be breaded.  Of course, we have a lot of knowledgeable people in this forum that may have even better ideas .

Good luck with your endeavors!!

Mark

Hi Scott and welcome,

I agree with everything Mark (CHEFMEL) said.  I do understand holding some cooked breasts in a flavorful liquid until needed to sell, but by that I mean for that lunch or dinner rush only.  As for the wings, you can still precook them, lay them out on a sheet pan and cool them.  Bag 'em up in whatever quantity you use for an order and refrigerate them.

Come to think of it, I've done the same thing with the chix breasts before too.  Cook, cool, portion (dice, or slice even, if needed), refrigerate.  Pull per order, heat and sell.

Ciao,

thanks for the replies.

scott

Hey Scott, They make a  Cooked Chicken Breast  sliced Fajita  IQF . I use it for Chicken Fajita Monterey Jack melts.........It could be used for all your needs..............take care..............Bill