Reheat chicken

missymugwump

Hi all

OH cooked some lovely chicken on the BBQ yesterday
Now obviously I know you have to be super careful but
Is there a safe way to re heat it to have it for lunch today ?

It was fresh not frozen and was cooled then refrigerated overnight ?

Don't want to poison myself but don't fancy it cold

Sorry if I'm in the wrong section :j

Teahfc

Remove it off any bones and heat it Our own Food Standards Agency use the term "piping hot", but reheating food to 165 F is sufficent.
So yes you can !

~~Diane~~

I take it off the bone and wrap in tinfoil, cook till its hot and the steam stops it drying out and keeps it moist.

missymugwump

Thank you

I have just cooked it at 200 for 20 mins in foil
It was lovely

You hear horror stories but it was too good to waste
Tasted great
Reminds me I must buy a meat probe

Enterprise_1701C

DON'T buy a meat probe - I have been cooking for 25 years, never had one, never poisoned anyone.

Common sense is all that is required - cook poultry till the juices from the thick part of the thigh run clear, then a little bit more.

Anything else I just cook it for the recommended time per lb and then a bit more.

If you get a meat probe then you will become a slave to the temperature and forget about everything else.

So long as meat is very hot when you carve it, then any germs will be long dead and you can sit back enjoy.

stephen77

Jane_Blackford wrote: »

DON'T buy a meat probe - I have been cooking for 25 years, never had one, never poisoned anyone.

Common sense is all that is required - cook poultry till the juices from the thick part of the thigh run clear, then a little bit more.

Anything else I just cook it for the recommended time per lb and then a bit more.

If you get a meat probe then you will become a slave to the temperature and forget about everything else.

So long as meat is very hot when you carve it, then any germs will be long dead and you can sit back enjoy.

No harm in using a probe for safety reasons. You can reduce cooking times with a probe as all you have to do is get the coldest spot of the chicken up to 74c for minute. Then its food safe, as long as it relative good condtion before cooking.

[Deleted User]

I too take the meat off the bone after its cooled down and to reheat it wrap in foil. I'm always very careful with anyfood thats reheated and make sure its hot all the way through though

Princess_Coupon

Teahfc wrote: »

Remove it off any bones

Why is everyone saying take it off the bone? is this important? I never do:eek:

missymugwump

Hmmm so the jury is out on the meat probe
Daughter is a chef & always uses one
(I would of asked her advice but shes at the mother in laws)
I have survived 43 years without one but wondered if I should get one

I have in all those years never re heated BBQ'ed food though
I really must get a life lol

Teahfc

Princess_Coupon wrote: »

Why is everyone saying take it off the bone? is this important? I never do:eek:

:rotfl:Have no idea other than why warm up bones :eek:

The bones and carcass always good for a stock/soup :j

Enterprise_1701C

If you put bones in a microwave they are fully capable of exploding (so I hear - not from experience!!)