When dehydrating chicken, use pre-cooked, pre-sliced chicken breast, either sliced fresh at the Deli counter, or meats sold in tubs!
I decided to use my favorite sandwich meat in a tub: (yeah, I sometimes don't have time to stand in line at the deli!) Shown on the dehydrator trays below, are slices of pre-cooked Sliced Chicken Breast by Hillshire Farms.
The package filled four of my Nesco Dehydrator trays (see below), with five slices on each tray, and it only took TWO hours to become fully dehydrated!
If you wish to use cooked meats left over from your Sunday Roast Chicken dinner, make sure you evenly slice the pieces and make them of a uniform size; that way they will dehydrate uniformly - i.e. at the same rate of time.
Don't forget to turn the heat UP to 160°F -- never dehydrate meat
on a lower setting, that's not safe (germ-wise).
Here are some photos of the sliced chicken on the dehydrator 'before' and 'after' dehydrating.
Pre-cooked chicken is best dehydrated at 160°F as mentioned above - but please consult your food dehydrator's owners manual for their specific instructions.
As you can see in the photo above, just look how crispy the chicken was after dehydrating! I then purposely draped a slice of the re-hydrated chicken around my finger so you could see that it was indeed moist again.
I also decided to make a small amount of chicken stock (from my favorite Better Than Bouillon by Superior Touch) and wow, what a difference that made to the taste of the re-hydrated chicken! Make a note of this! :-)
IMPORTANT: Re-hydrate in the refrigerator in CLEAN water or the stock. Don't leave it out on the counter top! Don't let the chicken go 'off'!
"I do a lot of dehydrating for long hiking trips, and have found that the canned chicken ( that looks like canned tuna) in the supermarket (yes sounds gross) is the only chicken I've been able to dehydrate that re-hydrates exactly like it was prior. Taste and texture on re-hydration is perfect for chicken, just remember to buy the low fat canned chicken".
Hi Sarah! That's really great to know! I actually have been known to use the "canned chicken" in soups and chicken salad! :-) And yes, the low-fat stops rancidity when storing "long-term". Thanks so much for posting!