Q: My husband is vegetarian and I am not. I am actively aiming for a higher protein diet, so I frequently boost my protein by adding a bit of poultry to whatever vegetarian fare my husband is eating. It is easiest to cook most of my meat ahead of time on the weekends and freeze or refrigerate it.
I find that upon reheating the meat is often rubbery and dry. Any tips for precooking poultry for maximum flavor and texture?
Sent by Kristi
Editor: Readers, do you have any tips for cooking chicken with the intention of reheating it later?
(Image: Faith Durand)