Dehydrating chicken is an effective method of food preservation, creating a lightweight, shelf-stable protein source for long-term storage or travel meals. The process transforms cooked chicken into a dense, dry product by removing nearly all its moisture content, which inhibits the growth of spoilage microorganisms. When done correctly, this technique yields a product that is easily rehydrated and ready to be incorporated into a variety of recipes.
Essential Food Safety Steps
The most important step in dehydrating chicken is ensuring the meat is fully cooked before it ever enters the dehydrator. Dehydrating raw poultry is dangerous because the dehydrator’s operating temperature is not high enough to destroy harmful bacteria like Salmonella and E. coli. The low heat of the drying process can allow these pathogens to become more heat-resistant, increasing the risk of foodborne illness.
All chicken must be cooked to an internal temperature of 165°F (74°C), measured with a food thermometer in the thickest part of the meat. This pre-cooking step uses wet heat to destroy any bacteria present, making the subsequent drying process safe. Once cooked, it is important to remove all visible fat, as fat does not dehydrate and will quickly go rancid during storage, spoiling the batch.
Step-by-Step Dehydration Guide
After the chicken is safely cooked and fat removed, prepare the meat for even drying. The cooked chicken should be shredded or cut into small, uniform pieces, ideally no thicker than a quarter-inch. Uniformity is necessary because pieces of different sizes dry at different rates, which can lead to residual moisture and potential spoilage.
The prepared chicken pieces are then spread onto the dehydrator trays in a single layer, ensuring no pieces are overlapping. Proper spacing allows for maximum air circulation, which is necessary for efficient moisture removal. The dehydrator temperature should be set to 145°F (63°C), a temperature high enough to inhibit microbial growth but low enough to prevent “case hardening.”
Case hardening occurs when the surface of the meat dries too quickly, forming a hard shell that traps moisture inside the piece. Maintaining the 145°F temperature allows the moisture to escape gradually from the center without sealing the exterior. The drying process typically takes between 6 and 12 hours, but the final texture is more important than the time. The chicken is finished when it is completely brittle, hard, and will snap or crumble easily when bent, showing no signs of sponginess.
Proper Storage and Rehydration
Once the chicken is fully dehydrated, allow it to cool completely to room temperature before packaging. A process called “conditioning” ensures all residual moisture is equalized throughout the batch. This involves placing the cooled chicken loosely in an airtight container and shaking it daily for several days to check for condensation, which indicates the need for further drying.
For long-term storage, the chicken must be kept in an airtight container, such as a vacuum-sealed bag or a mason jar with an oxygen absorber. Storing the dehydrated chicken in a cool, dark, and dry location helps to preserve its flavor and nutritional value. When stored correctly, dehydrated chicken can maintain its quality for six months to one year.
To prepare the chicken for consumption, it must be rehydrated by soaking it in hot water or broth. A ratio of one part chicken to two parts liquid is a good starting point, with a soaking time of approximately 10 to 20 minutes. Alternatively, the dried chicken can be added directly to soups, stews, or sauces during the last 20 minutes of cooking, allowing it to absorb the liquid and soften. This lightweight, rehydrated protein is useful for camping, backpacking, and trail meals.