Sophie Bennett
There are several ways to recook chicken that has not been thoroughly cooked. The internal temperature of the chicken must reach 165°F to kill salmonella and other bacteria. You can use an instant-read meat thermometer to check this. If the chicken has been chilled, it is not safe to recook it as salmonella may be present, and the bacteria will have become heat-resistant. However, if the chicken has not been chilled, you can try slicing it into thin pieces and cooking it in a hot pan with olive oil, or tossing it with oil and spreading it out on a tray to broil. You can also add it to a sauce, like a curry or a stir fry, or microwave it with a few tablespoons of water.
Characteristics of Recooking Chicken
| Characteristics | Values |
|---|---|
| Ideal temperature | 165°F |
| Minimum temperature | 160°F |
| Danger zone | 40°F-140°F |
| Bacteria | Salmonella |
| Toxins | Produced by bacteria when multiplying |
| Reheating methods | Oven, stove, microwave, instant pot |
| Chicken type | Boneless, bone-in, skin-on, plain, shredded |
| Chicken dishes | Casserole, curry, stir fry, shawarma, gyros, quesadillas |
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What You'll Learn
Reheating chicken in the oven
Firstly, preheat your oven to 350°F or 400°F. Place the chicken in a baking dish, preferably one that is just big enough to fit the chicken in a single layer. Add water or chicken broth to the bottom of the dish—about 1 cup should be enough. Cover the dish tightly with foil to create a humid warming chamber that will prevent the chicken from drying out.
Bake the chicken for 15-25 minutes at 350°F or 15 minutes at 400°F. The chicken is ready when it reaches an internal temperature of 165°F. You can use an instant-read thermometer to check this. If your chicken still has skin on and you want to crisp it up, transfer the chicken to a broiler-safe pan and broil until browned.
It is important to let the chicken rest for at least 5 minutes after reheating, to allow the juices to settle and prevent them from spilling out when you cut into the meat.
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Using a microwave
If you are short on time, however, and decide to use a microwave, there are some steps you can take to help ensure the chicken stays moist and flavorful. Firstly, remove the chicken from the bone, if it is bone-in. Then, place the boneless chicken pieces in a microwave-safe dish, with smaller pieces in the center and larger pieces on the outer edges.
Add liquid to the dish to create steam and help add moisture to the meat. You can use water, chicken broth, or a combination of water and olive oil, which can help keep the chicken moist and improve its flavor. Cover the dish with a lid, damp paper towel, or microwave-safe plastic wrap.
Microwave for one minute on full power, then check if the chicken is ready. If not, turn the meat over, cover again, and microwave in 10- or 30-second intervals until the chicken is heated through to an internal temperature of 165°F. Microwaving times will vary based on the wattage of your appliance, so it is best to start with less time to avoid drying out the chicken.
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Chopping it up for stir fry
It is important to note that chicken must reach an internal temperature of 165°F (74°C) to be considered safe to eat. If your chicken has been cooked to this temperature, it is safe to proceed with the following steps. If your chicken has not been cooked to this temperature, it is unsafe to consume and should be discarded.
To chop up your chicken for stir fry, it is recommended that you first place it in the freezer for about 15 minutes to allow it to firm up and make it easier to slice. Once the chicken has firmed up, remove it from the freezer and locate the grain of the meat. The grain refers to the direction in which the muscle striations or fibres run. It is important to cut against the grain, as this will result in shorter muscle fibres, producing more tender bites. Hold the chicken breast with your non-knife hand, curling your fingertips under your knuckles to guide the blade and protect your fingers. Cut the chicken with long, even strokes into slices about 1/4-inch thick. If you are making a stir-fry, you can then take these slices and stack a few at a time, slicing them lengthwise to create uniform matchstick-sized pieces that will cook quickly and remain tender. Alternatively, you can cut the chicken into wider strips and then cut these strips crosswise into cubes.
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Cooking in a sauce
If your chicken is undercooked, it's important to first determine whether it is safe to consume. Salmonella can be found throughout poultry, and undercooked chicken may contain harmful bacteria. If your chicken has been sitting at room temperature for a significant amount of time, it is best to discard it rather than attempting to recook it.
However, if your chicken is only slightly undercooked, you can try cooking it in a sauce. This method is particularly effective if you're aiming for shredded chicken, as the sauce will help keep the meat moist and flavourful. Here are some steps you can follow:
Shred the Chicken
Using two forks, shred the chicken into thin strips or small chunks. This will help ensure even cooking and allow the sauce to coat the meat evenly.
Choose a Sauce
Select a sauce that will complement the flavour of the chicken and your desired dish. Options could include a curry sauce, barbecue sauce, a vinaigrette, or a simple mixture of olive oil or butter with herbs. You can also add vegetables to your sauce to create a more substantial dish.
Cook the Chicken in the Sauce
Place the shredded or chunked chicken into your chosen sauce and simmer it over low to medium heat. Stir frequently to ensure even cooking and to prevent the chicken from sticking to the pan. Continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature.
Adjust Seasoning
Once the chicken is fully cooked, taste the dish and adjust the seasoning as needed. Add salt, pepper, or other spices to enhance the flavour.
Serve or Use in a Recipe
You can serve the chicken and sauce as-is or use it as an ingredient in another dish. For example, you could use the chicken and sauce as a filling for sandwiches, wraps, or quesadillas, or incorporate it into a pot pie or curry.
Remember, it is crucial to ensure that undercooked chicken is safe to consume before attempting to recook it. Always aim for an internal temperature of 165°F (74°C) to eliminate any harmful bacteria.
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Using an instant pot
Firstly, take the chicken out of the instant pot and let it cool. Then, clean the chicken and put the skin and bones back into the instant pot. You can either slow cook the chicken for several hours or pressure cook for another 30 minutes.
If you are in a hurry, you can also try the following:
- Set the instant pot to cook on high pressure for a few minutes.
- Vent the instant pot to release any remaining pressure.
- Open the lid and check the internal temperature of the chicken with an instant-read thermometer.
- If the chicken is not at 165°F, close the lid and let it rest for another 5 minutes before checking again.
- If it is still not done, recover the instant pot and set it for an additional 2 minutes of pressure cooking.
It is important to note that the chicken may dry out if it is overcooked. Therefore, it is recommended to start with less cooking time and add more if needed. A meat thermometer will be very helpful in this process.
Additionally, you can finish cooking the chicken in an oven set to 350°F if desired.
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Frequently asked questions
Your chicken must reach a temperature of 165°F to kill salmonella.
The best method depends on how your chicken was originally cooked. For example, if it was roasted, using an oven is recommended. If it was braised, reheat it in a pot with the leftover braising liquid over low heat.
To prevent chicken from drying out, it is recommended to use a humid warming chamber. This can be done by adding water to the baking dish to create steam.
