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Cooking a Chicken then saving the rest
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
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