Chicken can be processed to create a delicious and cost-effective dish, but it tends to dry out when you reheat the rest. If you have leftover cooked chicken and want to reheat it, there are a few simple ways to do it safely so that it keeps the chicken moist and tender, and doesn't "recook" the meat, as if it were fried.
Total time (Microwave): 2-4 minutes
Step
Method 1 of 4: Microwave Reheating
Step 1. Cut the chicken into small pieces
Chicken – especially breast meat – tends to dry out when heated for too long. Cutting the chicken into smaller pieces will shorten the reheat time and prevent the meat from drying out.
Step 2. Place the chicken on a microwave-safe plate
Do not heat anything in a plastic box with a microwave. Many myths about heating plastic in the microwave can cause cancer have been scientifically proven. And another risk is that the plastic can melt and seep into your food.
Step 3. Cover the chicken
Again, do not use plastic wrap, because the plastic can melt and seep into the food. Don't use tinfoil either, as it can spark a fire and could damage your microwave in a fire.
- You can purchase a microwave cover made of microwave-resistant plastic.
- Cover the chicken with paper towels only as a last resort (if you can't find anything).
Step 4. Reheat your chicken
How many chickens do you have? If it's only a small amount (one serving per meal), start by heating for a minute and a half on the normal setting in your microwave - usually 1,000 watts. If you have a lot of chicken, start heating the chicken for 2½ to 3 minutes in the microwave. In any case, check the temperature by touching the chicken with your hand, or try a small bite to see if the chicken is properly warm. Continue heating for another 30 seconds until it reaches the right temperature.
Step 5. Remove and let the chicken meat
Keep in mind that the box will get very hot, so use oven mitts or a potholder to safely remove the chicken from the microwave. Cover the top of the chicken and let it rest for two minutes before you cut or serve it.
Step 6. Lift the cover
Be careful when you do this, as opening the lid will release a lot of hot steam. Keep your face and hands from getting burned.
Method 2 of 4: Reheating the Chicken on the Stove
Step 1. Heat the skillet over low-to-medium heat
A nonstick skillet is an ideal skillet for reheating chicken – especially if the skin is still on the meat, as skin fat tends to stick to a hot skillet.
- You should be able to feel the heat radiating from the pan when you place your hand 5 cm above the pan.
- The pot should not be as hot as if you were cooking raw chicken, as too high a heat will dry out the chicken.
Step 2. Put a tablespoon of oil or butter in a skillet
A little fat in the pan will prevent the chicken from drying out.
Step 3. Reheat the chicken in the skillet
Put the cold chicken in the skillet and watch. To prevent scorching, keep moving the chicken around the pan so the surface doesn't have a chance to stick to the pan. Make sure you turn the chicken pieces over from time to time to heat the chicken through both sides.
Step 4. Set aside and serve
Let the chicken sit for a minute or two to redistribute the juice, then eat it!
Method 3 of 4: Reheating the Chicken in the Oven
Step 1. Prepare the chicken for heating
Thaw the chicken when it's frozen, and cut it into smaller pieces to prevent the meat from drying out during the heating process.
Step 2. Raise the temperature
You don't need to lower the temperature to room temperature if the chicken has been frozen, but make sure the meat isn't frozen solid. Place in the refrigerator for 6-8 hours before reheating to allow the temperature to rise again.
- If you're reheating the meat right away, place the frozen chicken in a waterproof Ziplock bag and run cold water over it until the chicken thaws.
- You can also defrost in the microwave with the “Defrost” setting.
Step 3. Place the chicken on a plate or oven-proof skillet
Cookie paper is an ideal choice. Check the bottom of the plate to make sure it can withstand extreme temperatures.
- Spread the pre-cooked chicken into the boxes, placing them with space between the pieces.
- Cover the chicken strips with the remaining juice in the pan if any.
- Cover a plate or cookie sheet with aluminum foil to prevent the meat from drying out.
Step 4. Preheat the oven
Set the heat to 425 to 475°F (220 to 245 degrees Celsius). Different ovens will take a different amount of time to reheat, so make sure the oven is at the correct temperature before putting the chicken in to reheat.
Step 5. Reheat the chicken
Once the oven is preheated, place the chicken in the oven. If the chicken has been cut into smaller pieces, it will only take a few minutes to heat up. If you heat up larger pieces, such as whole breast meat, you may need to wait longer.
- Use a meat thermometer to check the internal temperature to make sure the center is not cold.
- The internal temperature of chicken meat should reach 73 degrees Celsius before serving.
Step 6. Take it out and serve
Wear oven mitts to protect your hands when removing meat from the oven, and use a pet holder or trivet to protect your table from the heat of the box.
If you have larger pieces of chicken, let them sit for a few minutes before cutting them. This will allow the juices to spread again, so the meat isn't dry and tough
Method 4 of 4: Reheating Whole Rotisserie Chicken Bought from a Supermarket in an Oven
Step 1. Preheat the oven
Heat to 176°C and allow to heat completely. Different ovens may require different heating times, so make sure the oven is at the right temperature before you put the chicken in to reheat.
Step 2. Prepare the roasting plate
Since the chicken is already cooked through, you don't really need a grill plate with deep sides, as the juices won't come out of the chicken. However, the grill plate is still the best size for heating grilled chicken.
- Rub butter or oil on the surface of the dish, or spray it with nonstick cooking spray to prevent the chicken from sticking.
- Place the whole roasted chicken on a plate.
Step 3. Reheat the chicken
Place the plate in a properly preheated oven. Make sure you place it on the center rack of the oven for even heat application. Depending on how big your chicken is, it may take about 25 minutes for your chicken to heat up completely.
- Use a meat thermometer to make sure the internal temperature reaches 73.8°C.
- Start checking the temperature a few minutes early, especially if your chicken is small.
- Don't overcook the chicken, as the meat will be tough and dry – especially the white meat.
Step 4. Set aside and serve
Remove the chicken from the oven, using oven mitts and a trivet to protect your hands and table from the hot box. Let the meat sit at room temperature for about five minutes before cutting it. This will allow the juices to spread through the meat again, keeping the chicken moist while serving.
Tip
- Microwaves tend to heat up the outside first, especially if the food is "thick" like whole chicken. Make sure you chop up the remaining chicken before heating it in the microwave.
- The microwave works faster, but the oven heats the meat more evenly.
Warning
- Controversy regarding plastic wrapping is worth noting. Be aware, even if the wrapper is microwave-safe, it's still not good for your food because toxins are forced into the food when you heat it. The same goes with plastic boxes. Search the internet for information on alternative materials that you can use.
- Before handling leftover chicken (or other food) make sure you wash your hands thoroughly with soap and water. If you have the flu or allergies and are more likely to cough or sneeze, make sure you don't handle food when it occurs. The Staphylococcus species of bacteria are regular inhabitants of our nasal passages and skin; This is the main cause of food poisoning when the bacteria come into contact with food and multiply.
- Even fully cooked food can be a haven for harmful bacteria like Salmonella. Be sure to throw away anything (like the marinade used in the chicken) and don't use it for other foods.
- It is very possible that food gets bacteria on its surface and not the inside. Be sure to cover all food before placing it in the refrigerator to avoid contaminating any surfaces. Allow food to cool before using an airtight cover and placing it in the refrigerator; Warm or hot food in an airtight environment can also breed bacteria.
- Never put foil in the microwave.
