Is this going to be safe.......

elf06

Ok so I have a whole chicken which is going to become a rubber chicken
One of the dishes was going to be a new recipe that I have not tried before which is for a quiche but requires you to use cooked chicken then cook it again in this dish. What I am wondering is if this could then be frozen and either eaten cold or if it would be possible to reheat it again???

The chicken was fresh (not previously frozen) and has been cooked today then would be cooked again in this recipe does this then make it unsafe to freeze and reaheat or will it be ok???
I am sure that I should know the answer to this (having previously been a chef ) but lack of sleep due to DS being up ALL night being sick my brain has gone to mush

Sorry and thanks

JulieGeorgiana

My rule of thumb is never reheat meat more then one... but would like to know because I want to have rubber chicken... decided a stew would be nice, but it would have to last only one day!!!

If anyone knows otherwise I would be happy to know... as it means I could make my chicken last 4 days plus stock!!

elf06

Thanks - i think the quiche would be fine cold but wasnt even sure about the freezing after being 'cooked' twice.............

Linda32

elf06 wrote: »

The chicken was fresh (not previously frozen) and has been cooked today then would be cooked again in this recipe does this then make it unsafe to freeze and reaheat or will it be ok???

Hi,

Its not a great idea, I understand the general idea is you cook from raw, then either eat it hot or freeze as cooked, then you can defrost the cooked chicken and eat cold as we oftern do or reheat the cooked chicken once and thats it.

So the raw chicken it heated once
and the cooked chicken is heated once and thats that.

elf06

so would it be ok cooked now, used in the quiche (meaning it will be cooked again) then frozen, defrosted and eaten cold or is this still too much - man i wish my brain was working better today!!!!

JayneC

I know the 'rules' say you shouldn't reheat too many times but i often reheat several times and have never been ill from it...
I often make chicken stock by bioling up bones and scraps and then reheat to make soup and then reheat again to eat the soup...
I just make sure i heat it very thouroughly.

Fruball

I always break 'rules' with this sort of thing and haven't made myself ill yet

Regularly do it with chicken curry...

*Roast chicken and allow to cool at room temp
*Into the fridge for a day or two
*Made into curry
*Frozen
*Properly reheated

Shysarah

elf06 wrote: »

so would it be ok cooked now, used in the quiche (meaning it will be cooked again) then frozen, defrosted and eaten cold or is this still too much - man i wish my brain was working better today!!!!

I would say this is fine as long as you cool it quickly once cooked before freezing and when defrosting make sure u defrost it in a fridge and eat within 24 hours of removal.

I have done this and from my training in the food industry this is fine. Just DO NOT leave this sitting on a table for any period of time and be aware these are only my recommendations and I cannot garauntee (sp?) food safety.

HTH x

ChocClare

I have a post-Christmas quiche recipe which takes leftover turkey, ham etc (so they're already cooked). I usually make two, cook 'em both and put one in the freezer. The one in the freezer gets pulled out, defrosted and bunged in the oven again. This sounds as if it's the same as your situation?

I've been doing this for many years and am still here...

elf06

ChocClare wrote: »

I have a post-Christmas quiche recipe which takes leftover turkey, ham etc (so they're already cooked). I usually make two, cook 'em both and put one in the freezer. The one in the freezer gets pulled out, defrosted and bunged in the oven again. This sounds as if it's the same as your situation?

I've been doing this for many years and am still here...

Thats exactly what I am doing :rotfl:
Ach I think I'm gonna give it a go - its only for me DS wont be eating it.

Thanks all for your replies

Cheapskate

I did a food safety course a year or so ago, and the chap running it explained that people usually get ill because they haven't reheated to boiling point (or at least very hot) and kept it 'cooking' for a at least 5-10 minutes - any bacteria that have accumulated will be destroyed. In theory you can keep doing it, but the quality would suffer! He told a tale where he had reheated some of his mum's stew in the microwave, too impatient to do it properly & ended up with food poisoning - previously he'd done the same, but reheated properly with no ill effect - and this was a pan just left on the cooker with the lid on, not even refrigerated!
I've reheated stuff several times (soup, pasta sauce, etc) & never made any of us ill!
HTH