Reheating chicken: yes or no?
Here in the editorial office, we think it’s very important not to waste any food. Fortunately, you can simply reheat almost all the meals you make. But what about chicken?
Throwing away food when you can easily eat it a few days later? What a waste! Reheating leftovers also saves you time and money, so why wouldn’t you do it? We all know that you always need to be a little careful with chicken, but can you reheat it?
On one condition
Yes, you can. On one condition: the chicken must be piping hot, with both the inside and outside reaching preferably 75 °C. You can only measure this with a kitchen thermometer, so get one (also handy for a perfectly rosy roast or steak). A good tip is to cut the chicken into smaller pieces; that way, it reaches 75 °C faster.
Why so hot?
The protein composition of chicken changes when you reheat it, which is why the chicken needs to be hot, to prevent digestive problems. Has it been in the fridge for more than three days? Throw it away.
Bone dry
Piping hot? Bone dry, you mean. Chicken breast in particular dries out quickly when you reheat it. That’s why it’s smart to sprinkle a few drops of water or chicken stock over the chicken. This prevents the chicken from being dry and helps prevent digestive problems. Much better.
