Reheating cooked chicken is a common practice for many people, especially those who want to minimize food waste.
However, it is important to be cautious when reheating poultry to avoid undercooking or overcooking it.
The key is to ensure that the meat reaches a temperature of at least 75°C in the middle, according to the Food Standards Agency. This can be done using a cooking thermometer to accurately measure the internal temperature of the chicken.
It is also important to be mindful of how long the chicken has been standing in the fridge. After three days, it is advisable to throw it out to avoid any risk of food poisoning.
According to Lydia Buchtmann from the Food Safety Information Council, chicken can be reheated as many times as you want as long as it is heated until it is piping hot all the way through. This can be done through various methods such as using an oven, microwave, or hob.
When using an oven, it is important to preheat the oven and ensure that the chicken reaches the recommended temperature. For microwaves, it is advised to take the chicken out halfway through cooking to stir and ensure even heating. If using a hob, adding oil or butter to the pan and covering it can help maintain moisture in the chicken.
Additionally, it is safe to reheat defrosted chicken, as long as it was raw when frozen and fully defrosted and cooked before being frozen again. It is important not to thaw raw chicken and then refreeze it without cooking, as this could lead to potential health risks.
Overall, the key to safely reheating cooked chicken is to ensure that it is steaming hot all the way through and only reheat it once. By following these guidelines, one can enjoy their leftovers while minimizing the risk of food poisoning.
