We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Cooking a Chicken then saving the rest
Options

Linda32
Posts: 4,385 Forumite


Hello all, after reading on here about a whole chicken being best value than chicken breasts. We decided to buy a whole chicken, with a view to having some as roast and the rest with salad the next day.
I'm abit of a fuss pot about food safety and as yet can't possibly get my head around freezing some of it and re-heating
I know about the skewer test and juices running clear. etc.
We had the breast meat and when I came to pull the other bits apart to store in the fridge once completely cold.
There were some red stringy bits at about where the leg joins the hip :eek: and some of the juices in the bottom of the pan were reddish.
Well I lost my nerve and the whole lot went in the bin :eek:
It was 1.3kg and was cooked for 1hr.50mins at gas mark 6
The instructions were for 1.1/2 hours but this didn't seem long enough if you stick to the 25 mins per 500g rule plus 20 minutes.
Need I have worried, wasn't it long enough, has anyone worked out how to turn a chicken over half way through?
Or better to be save than sorry and cook for longer next time
I'm abit of a fuss pot about food safety and as yet can't possibly get my head around freezing some of it and re-heating

I know about the skewer test and juices running clear. etc.
We had the breast meat and when I came to pull the other bits apart to store in the fridge once completely cold.
There were some red stringy bits at about where the leg joins the hip :eek: and some of the juices in the bottom of the pan were reddish.
Well I lost my nerve and the whole lot went in the bin :eek:

It was 1.3kg and was cooked for 1hr.50mins at gas mark 6
The instructions were for 1.1/2 hours but this didn't seem long enough if you stick to the 25 mins per 500g rule plus 20 minutes.
Need I have worried, wasn't it long enough, has anyone worked out how to turn a chicken over half way through?
Or better to be save than sorry and cook for longer next time

Failed to load the poll.
0
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 350.8K Banking & Borrowing
- 253K Reduce Debt & Boost Income
- 453.5K Spending & Discounts
- 243.8K Work, Benefits & Business
- 598.6K Mortgages, Homes & Bills
- 176.8K Life & Family
- 257.1K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards