Friday, July 27, 2012

Dehydrating Shredded Chicken

Cooked boned chicken

First I made a huge pot of chicken soup with celery, onions bell peppers and carrots. I removed the skin, bones, and visible fat and refrigerated some 8 pounds of leg quarters. I let it cool overnight in the refrigerator.
Originally, I was going to slice the chicken into strips or slices. But it was so tender it just came apart. I decided to shred it instead… Path of least resistance. <smile>

I filled a pot with very hot water and rinsed the chicken twice. Quite a bit of fat came off , then I squeezed it fairly dry and spread it out on the racks to dry.

Dried chicken shreds

When is it done? 
It’s very crunchy when dry. You can crush it with your hand to break it into smaller pieces.

What to do with chicken shreds:
  • This can be used in casseroles and stews
  • rehydrate and used in chicken enchiladas or chicken tacos
  • makes a nice flavorful crunchy snack. Just munch it as is.
  • Crush it and use it in instant cup o’ soup


  1. Can I assume you could powder it up and use it as chicken boullion??

    1. Yes you can. Just remember that it will be a bit bland because we removed the fat. Plus there will be no salty taste, so season accordingly.

      One of the primary advantages is that you get the nutritional benefit from the meat plus the light weight storage capacity, which makes it ideal for an emergency, or bug-out situation.

  2. how long is this good for ?
    long term storage would be how long ?

    1. So Far, I haven't seen any reliable sources that talk about storing chicken and other meats. Most books talk about freezing or refrigerating it. But I've had dehydrated ground beef for some five years now and it seems perfectly fine. We've used it with no ill effects. I suspect that if all the fat is out and it's kept in a dry environment, it will keep for years.

  3. do you seal yours in mylar bags with oxygen absorbers to help increase storage time? and store in cool space?

    1. Some people use the mylar bags, but I don't see any point in it. Although I have purchased the oxygen absorbers, I don't use them, either. I'm thinking if you live in a humid climate, you might want to consider them. But I live in a very arid climate (Wyoming).

      Some people swear by them, but I am not convinced that they make a significant enough difference to allow for the added cost. It's a judgment call, I guess. So far, I haven't had any problem with food going bad.

      Personally, the best place to use the oxy packs is probably in five-gallon buckets of beans and grains, and such.

      I keep mine stored in a shed with as cool a temp as possible. Not too difficult as we only have a few weeks of summer around here.

      I don't store bags of just one food item, I try to make casseroles and one dish meals with just enough for the two of us with no leftovers.

      I keep my food in zip freezer bags until I have enough ingredients to put together meals.

      You might want to look over some of these suggestions: