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Reheating Chicken

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After following all the good advise on Money Saving Old Style on stretching a chicken, I have cooked my first whole chicken in the slow cooker ... and it is looking as if I'll get 4 or 5 family meals from it:D ... and I've got the carcass back in the slow cooker making a batch of stock.

I'm happy about using the cooked chicken in casseroles, curries etc. , but I'm not sure about how to go about re-heating a piece of the breast:confused:. I'd like to use it for a main meal (sliced breast with veg, roasties, yorkshire puddings etc.), what's the best way to go about heating it up? I've got a microwave - would it be OK to heat up in this ... and for how long?

Never had this problem before, pre MSE we would have just scoffed the lot in one meal!:o
Enjoying an MSE OS life :D
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Comments

  • mink35
    mink35 Posts: 6,068 Forumite
    1,000 Posts Combo Breaker
    Friend of mine works in a restaurant and they use very hot plates with very thin slices of cold chicken. by the time you've put the gravy on apparently you don't notice.

    Hasten to say I've not tried this myself... :D
    Mink
  • moggins
    moggins Posts: 5,190 Forumite
    1,000 Posts Combo Breaker
    I've zapped it in the microwave before now, as long as you cover it with clingfilm or a lid then it should come out fine as the condensation keeps it moist.
    Organised people are just too lazy to look for things

    F U Fund currently at £250
  • apple_mint
    apple_mint Posts: 1,102 Forumite
    1,000 Posts Combo Breaker
    Al_Mac wrote:
    Just go me thinking about the carcass, chicken soup, could be an idea.
    :p

    Chicken soup is on the list of things to do with it :D. Taking in soup and left overs to work has cut my lunch time expenditure to zero (in true MSE style I no-longer go to the sandwich shop).

    Thanks everyone for the advice, I will try out all the recomendations over the next few times I do this. It's a sad reflection our old lifestyle that I haven't got some of the basic cookery skills (being previousl reliant on ready meals). I plan to remedy this and have a back to basics attitude now :D It's a lot more fun and a lot healthier.
    Enjoying an MSE OS life :D
  • Pooky
    Pooky Posts: 7,023 Forumite
    1,000 Posts Combo Breaker
    I normally bung mine in a shallow dish and cover with gravy - top with tin foil and put it in to warm for about 20 mins.
    "Start every day off with a smile and get it over with" - W. C. Field.
  • apple_mint
    apple_mint Posts: 1,102 Forumite
    1,000 Posts Combo Breaker
    Thanks Pooky, that is a good idea :T. I could make sliced chicken in gravy.
    Enjoying an MSE OS life :D
  • moggins
    moggins Posts: 5,190 Forumite
    1,000 Posts Combo Breaker
    I make the chicken in cheese sauce from the Paupers Cookbook, Sounds like a strange combination but tastes lovely.
    Organised people are just too lazy to look for things

    F U Fund currently at £250
  • Luis
    Luis Posts: 637 Forumite
    When I am reusing my cooked chicken, I either heat it in the oven in a gravy to keep it moist, or lob the cold chopped chicken into the one pot dish I am cooking (eg cassoulet, curry), and make sure it heats through thoroughly.

    Also, in the past, I have plated up and frozen 'spare meals', and as long as the meat has gravy on it again, it will nuke quite well.
    "It was not my intention to do this in front of you. For that, I'm sorry. But you can take my word for it, your mother had it comin'."

    Overlord for the Axis of Evil (part time) :D
  • Queenie
    Queenie Posts: 8,793 Forumite
    Just slice the breast, serve it on the plate, pour over your hot gravy and it will be fine - there is no need to reheat it.

    I used to serve our roasted meats soon after it had finished cooking (after resting it for 15mins of course) so that we would have hot meat on the plate.

    However, in recent times, I've taken to cooking the meat the day before. I carve it the day of the roast dinner, by the time I've added the roast potatoes, Yorkie pud, veggies and gravy, no one actually notices if the meat is "hot" before hitting the plate or not! Plus, carving it cold is far more economical ;)
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: £57.53 Pigsback Pot: £23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • apple_mint
    apple_mint Posts: 1,102 Forumite
    1,000 Posts Combo Breaker
    Thanks Queenie. I'm serving the other breast today, and I'll carve it cold just as you described. So much easier as I want to go car-booting today :D
    Enjoying an MSE OS life :D
  • moggins
    moggins Posts: 5,190 Forumite
    1,000 Posts Combo Breaker
    apple_mint wrote:
    Thanks Queenie. I'm serving the other breast today, and I'll carve it cold just as you described. So much easier as I want to go car-booting today :D

    So did I but I am spending the day erecting a shed instead :(
    Organised people are just too lazy to look for things

    F U Fund currently at £250
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