Before I discovered pressure cooked chicken, I tried poaching chicken breasts in chicken broth in a pot. I cut the cooked chicken into strips and dried it for eight hours at 145 degrees. When I rehydrated the chicken it was very tough.
This is perfect when using Freezer Bag Cooking (FBC). Check out our post Just Add Water!
Drying Canned or Bagged Chicken
Canned chicken is pressure cooked! I have dried several brands including Swanson, Target, Hormel, and Tyson. They all turn out very tender when rehydrated.
I also dehydrated a couple of brands of pouched chicken which is also pressure cooked. The pouched chicken turned out more tender than my home cooked chicken, but was a little chewier than the canned chicken.
A 12.5 ounce can yields 7 ounces of chicken after you drain the liquid. For best results, pull chunks apart into smaller strips and spread out on your dehydrator tray.
Dry at 145 degrees for approximately eight hours. When dry, a 12.5 ounce can yields a little less than a cup and will weigh 1.5 to 2 ounces.
Store dehydrated chicken in the freezer until you are ready to use it or pack for a trip. Chicken meat is more fibrous than beef, so bacteria can grow more easily in the open spaces. For that reason, I wouldn’t store it for more than a month outside of the freezer.