Reheating Chicken: How Often Is Safe?

Chicken is a versatile meat that can be cooked in various ways. However, it is important to reheat chicken safely to avoid foodborne illnesses caused by bacteria such as salmonella. The United States Department of Agriculture (USDA) recommends that chicken be cooked to an internal temperature of 165° Fahrenheit or 74° Celsius to ensure safe consumption. While it is possible to reheat chicken multiple times, it is generally recommended to only reheat perishable food once after it has been cooked to prevent bacterial growth and minimize moisture loss. Reheating chicken slowly and evenly at lower temperatures is recommended to avoid overcooking and drying out the meat.

Reheating chicken to 74°C/165°F

Reheating chicken is a delicate process, and food safety should always be a top priority. Perishable food should not be left in the "danger zone" of 4.4°C to 60°C (40°F to 140°F) for more than 2 hours. To ensure safety, chicken should be reheated to an internal temperature of 74°C/165°F. This temperature kills any harmful bacteria and ensures the chicken is safe to consume.

Reaching this temperature is crucial, as it not only eliminates bacteria but also helps maintain food quality. Reheating chicken to 74°C/165°F can be achieved through various methods, including using an oven, stovetop, air fryer, or microwave. Each method requires specific techniques to ensure the chicken reaches the desired temperature without compromising taste and texture.

When using an oven, it is essential to monitor the internal temperature of the chicken with a meat thermometer. Cooking times may vary depending on the size of the chicken, so regular checks are necessary to prevent overcooking or drying out the meat. While the oven is a suitable option, it may not yield crispy skin. For those who prefer their chicken with a crunchy exterior, a quick pass under the broiler after oven reheating can add the desired crispness.

The stovetop is another viable method for reheating chicken, especially for meat that has been removed from the bone, such as boneless, skinless chicken breasts or leftover rotisserie chicken. Placing the chicken in a skillet with a small amount of water or chicken broth over medium heat is a recommended approach. As the water simmers, the chicken is added, and the heat is lowered, ensuring the meat is gently cooked until it reaches the desired internal temperature of 74°C/165°F.

Air fryers have gained popularity for reheating chicken while retaining its crispiness. Preheating the air fryer at 375°F for about 5 minutes and then heating the chicken for approximately 4 minutes, shaking the basket halfway through, is a common approach. This method helps maintain the crunchy texture of fried chicken or chicken tenders.

While the microwave is a convenient option, it requires careful handling to avoid drying out the chicken. Using a microwave-safe plate, arranging the chicken pieces with smaller portions in the centre and larger ones towards the edge, and sprinkling a small amount of water on top can help maintain moisture. Drizzling olive oil on the chicken can also enhance its flavour. Covering the plate with microwave-safe plastic wrap or inverting a bowl over it before microwaving can help contain moisture. It is recommended to start with shorter intervals, checking the chicken's temperature and progress to avoid overcooking.

In conclusion, reheating chicken to 74°C/165°F is essential for food safety and maintaining the quality of the dish. By employing various techniques and utilising different kitchen appliances, individuals can ensure that their reheated chicken is not only safe to consume but also tasty and satisfying.

Reheating and cooling chicken quickly

It is important to be mindful of food safety when reheating and cooling chicken. Perishable food should not be left in the "danger zone" (4.4° C - 60° C or 40° F to 140° F) for more than 2 hours. Within this temperature range, food should not be left out for longer than 1 hour if the temperature is above 32° C / 90° F.

To reheat chicken quickly and safely, it is recommended to use an oven, stovetop, air fryer, or microwave. If using an oven, preheat it to between 425 and 475 °F (218 to 246 °C). Place the chicken in an oven-safe dish, cover it with aluminium foil, and reheat to an internal temperature of 165 °F (74 °C).

For stovetop reheating, slice boneless chicken into strips and place them in a single layer in a skillet. Simmer over medium heat until the chicken is heated through. If using an air fryer, let the chicken come to room temperature, spray with a light coating of non-stick spray, and place in the air fryer basket. Set the timer for 4 minutes, then bake for an additional 5 minutes.

When reheating chicken in the microwave, cover it with a damp paper towel to prevent drying. Microwave for 1.5 to 5 minutes at 1000 watts, flipping the chicken halfway through to ensure even heating. It is important to note that the cooking time may vary depending on the amount of chicken being reheated.

To cool chicken quickly, place it uncovered in the refrigerator and stir every 15 to 20 minutes. This helps to lower the temperature of the chicken rapidly and prevent bacterial growth.

Storing chicken before reheating

Firstly, it is important to note that perishable food should not be left at room temperature for more than two hours, as this falls within the “danger zone” for bacterial growth, which can lead to foodborne illnesses. Therefore, when storing cooked chicken, it is best to let it cool down before placing it in the refrigerator. This helps prevent bacterial growth and keeps your food safe.

When storing cooked chicken in the refrigerator, use airtight containers or well-sealed storage bags. This helps maintain freshness and prevents the chicken from absorbing odours from other foods in the fridge. It is recommended to consume or reheat the chicken within 24 to 48 hours for optimal food safety.

If you need to store the chicken for a more extended period, freezing is an option. However, freezing does not reset the countdown for safe consumption. It only temporarily stops it. So, when thawing frozen chicken, it is best to do so slowly and safely in the refrigerator overnight or under cold running water. Avoid leaving chicken at room temperature for extended periods during the thawing process.

When storing chicken before reheating, it is crucial to maintain good hygiene practices. Use clean containers, avoid cross-contamination with other foods, and ensure your refrigerator is set to the correct temperature (below 4.4° C or 40° F).

By following these guidelines for storing chicken before reheating, you can help ensure that your food remains safe, fresh, and of good quality. Remember, food safety is always a priority when handling and storing chicken.

Reheating chicken in the oven

• Preheat the oven to 350°F (or 400°F for a shorter cooking time).
• Take the chicken out of the fridge and let it come to room temperature.
• Place the chicken pieces in a single layer on a wire rack fitted over a baking sheet. This setup allows the hot air to circulate all around the chicken, creating a crispy crust.
• Add 1 cup of chicken broth or water to the baking dish and cover it with foil.
• Reheat in the oven for 15 minutes, then remove the foil and bake for another 5 minutes or until the internal temperature reaches 165°F.
• Remove from the oven and let it rest for 5 minutes before serving.

It is important to note that perishable food should not be left at room temperature for more than 2 hours, and it should be refrigerated within 2 hours of cooking or reheating. The cumulative time that food spends in the "danger zone" (4.4° C - 60° C or 40° F - 140° F) affects its safety. Reheating to an internal temperature of 74° C (165° F) increases food safety and prolongs its lifetime.

Reheating chicken in the microwave

To avoid rubbery chicken, you can add a little moisture before reheating. Covering the chicken with a damp paper towel or wrapping it in foil can help trap steam and keep the meat moist. It is also important to ensure that the chicken is reheated evenly to avoid cold spots where bacteria can multiply. The World Health Organization (WHO) recommends allowing food to rest after heating in a microwave to ensure even distribution of heat. Stirring the food, even on a turntable, can also help ensure even cooking.

It is generally recommended to reheat chicken only once, as multiple reheatings can increase the risk of bacterial growth and food poisoning. Improper reheating can lead to uneven heating, providing favourable conditions for harmful bacteria such as Salmonella and Campylobacter to survive. Additionally, reheating chicken multiple times can affect its taste and texture, making it dry, tough, and rubbery.

To maintain food safety and optimal flavour, it is suggested to reheat chicken using the same method it was originally cooked. For example, baked chicken should be reheated in the oven, while sautéed chicken is best reheated in a pan.

While the microwave may be a convenient option for reheating chicken, it is important to exercise caution to ensure food safety and maintain the desired taste and texture of the meat.

Frequently asked questions