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Rotisserre cooked chickens

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Comments

  • casper_g
    casper_g Posts: 1,110 Forumite
    When they say not to reheat the rotisserie chickens I suspect this is because (i) they want to cover themselves and (ii) it would be a terrible idea to try and reheat the entire bird -- by the time it was hot through most of the flesh would be horribly overcooked and dry. I don't think you'd get into trouble if you removed the meat from the carcase and used it the way you would leftovers from a home-roasted bird.
  • nickyhutch
    nickyhutch Posts: 7,596 Forumite
    Why not? I've done it all my life, well the last 35 years of it, and it's never done me or any of my family any harm.

    Me too. Never been ill with food poisoning from it either. We often have a pan of e.g. chilli on the hob for a few days. Just had curry for tea, and the leftovers will be reheated on Monday for lunch.
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  • Last night we luckily picked up 2 big rotisserie chickens for 10p each, and dinner last night was part of one.

    My question is ok we have chicken sandiwiches for lunch, and I will cook up a curry for later.

    Do I need to cook the rest of the chicken up and freeze it off, or am I ok to split it and freeze it in portions, I just seem to remember being told about the rotisserie chickens being prone to maybe bacteria as they are left warm for so long??
  • lisa26_2
    lisa26_2 Posts: 2,100 Forumite
    I would just freeze it as it is. If you cooked it up into something you then wouldn't be able to reheat it as its already been cooked (by the store) and then reheated (by you making it into something) and the general rule is that you should only reheat things once.
  • Thanks, it makes sense, as I will use it to re cook it into something, it was almost the more i thought it over the more confused I got. :o
  • And don't forget the carcasses ...

    CHICKEN SOUP

    Makes 4 x ~250ml servings

    INGREDIENTS

    1 cooked chicken carcass
    1 onion
    100g to 125g of at least 2 vegetables (see below)
    1 teaspoon of dried sage
    2 chicken stock cubes
    1 litre of water

    METHOD

    Remove any skin from the chicken carcass and discard it. Peel the vegetables and chop any tops and/or bottoms off, if required, and then chop them into 2cm (1 inch) pieces. Peel the onion and chop it into 2cm (1 inch) pieces.

    Put the chicken, onion and vegetables, sage, stock cubes and water into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).

    Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out.

    Fish out the bones and put them on a plate. Remove any meat which is still on the bones. Put the meat back into the soup and discard the bones.

    If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

    Put the saucepan on a low heat and reheat the soup gently.

    ADDITIONS & ALTERNATIVES

    Use green vegetables (celery, courgettes, leeks) and mushrooms for a light and delicate soup. Use root vegetables (carrots, parsnips, potatoes, swedes, turnips) and tomatoes for a thick and hearty soup, The so-called “Holy Trinity” of soup base ingredients is carrot, celery and onion.

    Use mixed herbs.

    For Chinese Chicken Noodle Soup, use green vegetables and add a small pack of noodles after blending. Cook them in the soup, according to the instructions on the packet.

    For Scottish [CENSORED]-a-Leekie Soup, use 200g to 250g of leeks and add 4 stoned and thinly sliced prunes after blending.

    TIPS

    Don’t panic, if you fish out fewer bones than you remember going in. The smaller ones will have dissolved into the soup, adding to the goodness.
    The acquisition of wealth is no longer the driving force in my life. :)
  • Kevie192
    Kevie192 Posts: 1,146 Forumite
    [CENSORED]-a-Leekie

    Mmm, [CENSORED]-a-Leekie Soup! Never heard of that one before! :D
  • Try coronation chicken - curry sauce and mayonnaise but gets round the reheating problem
    You never know how far-reaching something good, that you may do or say today, may affect the lives of others tomorrow
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