How should fully cooked refrigerator stored chicken be reheated to retain moisture?
Why do instructions to reheat already properly cooked and stored chicken say to check internal temperature to 165 if you want to warm it up? The logic escapes me here, does anyone have a clue they can share with me?
The chicken has been already cooked. And is loveingly know as "leftovers". Good in the fridge for 4-5 days and in the freezer much longer. I was looking for a way to keep it moist while wanting to heat it and did not expect this other issue to develop in the process. All the directions on the internet say to check internal temperature for 165 degrees for an already cooked chicken. My logic tells me I don't have to heat it at all, it's already cooked I can just as easily make a cold chicken sandwhich with it. According to google if I choose to have it warm instead of cold then all of a sudden it decides to grow bacteria. Maybe take google with a grain of salt?
Best Answer
Fist, what do you mean by "proper?" If your chicken was correctly cooked, then chilled to refrigeration temperatures within the window for food safety, and stored within the window of safety, you can obviously eat it directly from the refrigerator...or warm it and eat it. No significant bacteria are going to grow, for example, if you remove it from the fridge, stick it in the microwave (or in pan on a stove) and warm it for a few minutes, and eat it. There is just not enough time for anything to incubate. Again, the preceding assumes that you've followed general food safety protocols for your raw product, preparation, cooking, and storage...and you are consuming within the storage life of your food.
Now, if you've got some time, and your goal is to reheat to have an experience as close to the original cooking as possible, the then best tool is to use a sous vide device. It is the most gentle and thorough tool for this job. This is a good explanation. All you have to do is set the device to a degree or two under the original doneness temperature, bag it, and put it in the bath. It's the path toward moist leftover chicken...among other things.
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Quick Answer about "How should fully cooked refrigerator stored chicken be reheated to retain moisture?"
Cover and reheat Cover the plate of the chicken with a microwave-safe plastic wrap and microwave for two minutes. Check whether the chicken is ready after two minutes. If not, flip the meat before covering the plate and continue to microwave in 30-second intervals.How do you reheat cooked chicken so it stays moist?
Drizzle a tiny bit of olive oil and a teaspoon or two of water over the chicken. This will help keep the meat moist. (You can also use water and salsa or chicken broth for extra flavor.)How do you reheat chicken and add moisture?
Add a little bit of water or chicken broth to a medium or large skillet, add the chicken breasts and heat over medium to medium-high. Cover with a lid and heat until warmed through, turning, until a thermometer inserted into the thickest part of the breast registers 165\u02daF, about 10 minutes.How do you reheat chicken without drying it out?
Turn the oven to 350F. Place the chicken pieces into a baking dish, add about 1 cup chicken broth or water to the dish and cover with foil. Bake for 15 minutes before removing the foil and baking for another 5 minutes or until the internal temperature reaches 165F and the skin has a little crisp to it.How do you keep chicken moist in the fridge?
Let chicken cool to room temperature and wrap it well in plastic wrap. I've found that well-wrapped chicken will stay relatively moist and tender in the refrigerator for up to 4 days. Don't carve until you have to.Meal Prep Questions - Refrigerate or Freeze Meals - Keeping Fresh - Eating On Weekends
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