| I have a question for the cooks on here. 05:54 - Nov 4 with 894 views | Benters |
Sunday I made a traditional chicken roast dinner.
Monday I stripped the left overs down and made a soup/casserole sort of thing for tea.
My question is how many times can I reheat the chicken safely,I’m seeing conflicting answers when I search it,some say twice some say three times.
I still have enough left for another meal,which will be the third time of heating.
Thank you in advance. |  |
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| I have a question for the cooks on here. on 06:03 - Nov 4 with 845 views | brogansnose |
Morning Ramsey.
I'd give it a go third time around but I would have mad sure that it's been in the fridge, I mean, what's the worse that could happen ? A dose of the thru'penny bits when your'e out pushbiking ?
Did you boil up the bones and bits to make a stock ?
Yours,
Jamie Brogan. |  | | |
| I have a question for the cooks on here. on 06:23 - Nov 4 with 777 views | Benters |
| I have a question for the cooks on here. on 06:03 - Nov 4 by brogansnose |
Morning Ramsey.
I'd give it a go third time around but I would have mad sure that it's been in the fridge, I mean, what's the worse that could happen ? A dose of the thru'penny bits when your'e out pushbiking ?
Did you boil up the bones and bits to make a stock ?
Yours,
Jamie Brogan. |
Morning mate.
I just left it in the oven over night,that could be the decider for me.I don’t mind the trots,it’s the yacking up I don’t like.
I just bung some of the bigger bones into the mix tbh.
Thanks for your reply Jamie 😂😚 [Post edited 4 Nov 6:26]
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| I have a question for the cooks on here. on 07:42 - Nov 4 with 629 views | Bluemike31 |
To be honest with Poultry I wouldn't do more than twice. |  | | |
| I have a question for the cooks on here. on 07:53 - Nov 4 with 599 views | The_Flashing_Smile |
| I have a question for the cooks on here. on 06:23 - Nov 4 by Benters |
Morning mate.
I just left it in the oven over night,that could be the decider for me.I don’t mind the trots,it’s the yacking up I don’t like.
I just bung some of the bigger bones into the mix tbh.
Thanks for your reply Jamie 😂😚 [Post edited 4 Nov 6:26]
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I'm not fussy at all... but I wouldn't risk chicken that's just been in the oven overnight rather than the fridge. |  |
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| I have a question for the cooks on here. on 07:55 - Nov 4 with 591 views | Benters |
| I have a question for the cooks on here. on 07:42 - Nov 4 by Bluemike31 |
To be honest with Poultry I wouldn't do more than twice. |
Thanks I think I will bin it then. | |
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| I have a question for the cooks on here. on 07:56 - Nov 4 with 587 views | Benters |
| I have a question for the cooks on here. on 07:53 - Nov 4 by The_Flashing_Smile |
I'm not fussy at all... but I wouldn't risk chicken that's just been in the oven overnight rather than the fridge. |
Cheers Dollers 👍 | |
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| I have a question for the cooks on here. on 07:58 - Nov 4 with 570 views | MrPotatoHead |
| I have a question for the cooks on here. on 06:23 - Nov 4 by Benters |
Morning mate.
I just left it in the oven over night,that could be the decider for me.I don’t mind the trots,it’s the yacking up I don’t like.
I just bung some of the bigger bones into the mix tbh.
Thanks for your reply Jamie 😂😚 [Post edited 4 Nov 6:26]
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You sound a bit chicken if you ask me |  | | |
| I have a question for the cooks on here. on 08:02 - Nov 4 with 561 views | Benters |
| I have a question for the cooks on here. on 07:58 - Nov 4 by MrPotatoHead |
You sound a bit chicken if you ask me |
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| I have a question for the cooks on here. on 08:21 - Nov 4 with 532 views | OldFart71 |
Once cooked you can freeze most meats although some such as lamb I always feel tends to be very fatty once cooked. Last year I had about five meals out of a christmas turkey. The actual roast on christmas day, turkey sandwiches the day after boxing day, a curry and two bowls of soup.
I know one of the biggest wastes as far as daily use things is bread. What I do is put it in the freezer and take out the number of slices we need a couple of hours before using. If making toast, just stick the bread in the toaster from frozen.
Just a little ditty. Did you know the french for reheat is rechauffer. | | | |
| I have a question for the cooks on here. on 08:35 - Nov 4 with 495 views | WeWereZombies |
| I have a question for the cooks on here. on 07:42 - Nov 4 by Bluemike31 |
To be honest with Poultry I wouldn't do more than twice. |
Yes, but apart from the Norfolk Joy Of Sex advice, how about storing it... |  |
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| I have a question for the cooks on here. on 09:04 - Nov 4 with 454 views | ArnoldMoorhen |
| I have a question for the cooks on here. on 06:23 - Nov 4 by Benters |
Morning mate.
I just left it in the oven over night,that could be the decider for me.I don’t mind the trots,it’s the yacking up I don’t like.
I just bung some of the bigger bones into the mix tbh.
Thanks for your reply Jamie 😂😚 [Post edited 4 Nov 6:26]
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You left it in the oven? Just the bones? Or did you leave it all in the oven overnight before stripping the carcass the next day?
That was just about the worst thing you could do from a food safety standpoint.
Food safety recommendations are all about very boring graphs that show the rates of multiplication of the bacteria, moulds and viruses (I'll use the word pathogens to mean all of these) that can cause food-borne illnesses.
They include recommendations of safe internal temperatures of different meats for cooking, along with the time at that temperature required to kill all but an insignificant number of pathogens.
If you cooked your chicken slightly over then it is likely that you exceeded this minimum temperature x time requirement. That's the good news.
If your chicken had any pink, undercooked bits after the first cook, then, based on what you told me, throw it away now.
So that is the "first cook" from a food safety perspective.
That deals with any pathogens in the meat or on the packaging, or that may have been transferred onto the meat via cross-contamination (by placing it on surfaces or touching it with your hands, or through airborne spores). It is impossible to avoid all cross-contamination, but if the meat is unwrapped and cooked soon after then the opportunity for these pathogens to increase to unsafe levels is minimised. You still should wash your hands before and after handling raw meat, though. And definitely don't just wipe them on the nearest tea towel!
I will reply to this with food handling after the first cook, as this is getting long! | | | |
| I have a question for the cooks on here. on 09:24 - Nov 4 with 407 views | ArnoldMoorhen |
| I have a question for the cooks on here. on 09:04 - Nov 4 by ArnoldMoorhen |
You left it in the oven? Just the bones? Or did you leave it all in the oven overnight before stripping the carcass the next day?
That was just about the worst thing you could do from a food safety standpoint.
Food safety recommendations are all about very boring graphs that show the rates of multiplication of the bacteria, moulds and viruses (I'll use the word pathogens to mean all of these) that can cause food-borne illnesses.
They include recommendations of safe internal temperatures of different meats for cooking, along with the time at that temperature required to kill all but an insignificant number of pathogens.
If you cooked your chicken slightly over then it is likely that you exceeded this minimum temperature x time requirement. That's the good news.
If your chicken had any pink, undercooked bits after the first cook, then, based on what you told me, throw it away now.
So that is the "first cook" from a food safety perspective.
That deals with any pathogens in the meat or on the packaging, or that may have been transferred onto the meat via cross-contamination (by placing it on surfaces or touching it with your hands, or through airborne spores). It is impossible to avoid all cross-contamination, but if the meat is unwrapped and cooked soon after then the opportunity for these pathogens to increase to unsafe levels is minimised. You still should wash your hands before and after handling raw meat, though. And definitely don't just wipe them on the nearest tea towel!
I will reply to this with food handling after the first cook, as this is getting long! |
Once the chicken is cooked to or beyond minimum internal temperature x time, the biggest risk is cross-contamination, which, combined with storage at unsafe temperature x time stored can cause problems.
After a chicken has been cooked and carved, it is best to leave the remainder to cool down naturally to room temperature before putting it in the fridge. If it is put into the fridge whilst hot it will raise the fridge temperature for everything stored inside, potentially including other higher risk foods like raw meat or unpasteurised soft cheeses, which could compromise their safety.
So loosely cover it as it cools. Cover it to prevent flies from landing on it or people coughing on it, or kids with unwashed hands picking bits off it, any of which can introduce pathogens. But cover it loosely so that it can cool.
After you have eaten the meal either:
Transfer the now covered and cooled chicken to the oven, if you are doing the next step later.
Or
Wash your hands. Cut off all the meat you wish to use and store in eg tupperware in the fridge. Then boil the carcass for stock, or throw away.
The pieces of chicken in the fridge could be stored in more than one container, in appropriate portion sizes, then each time you use some you only reheat what is necessary.
It is recommended that chicken is only reheated once, as quickly as possible after taking it from the fridge, until piping hot.
It can be eaten cold, if stored properly.
Final thoughts:
You are a healthy and active man with an outdoors lifestyle, and so likely have a better immun system than average. Food safety guidelines play safe because many people are more vulnerable to food-borne illnesses or are immuno-compromised.
You'll probably be fine, but don't push your luck with a second reheat! And don't eat what is left cold, based on what you have said, either! | | | |
| I have a question for the cooks on here. on 09:26 - Nov 4 with 402 views | Meadowlark |
It's threads like this that make me smile. I haven't eaten meat for 40 years.
(Apart from nearly one time in India when I was served chicken after telling them I was vegetarian. "But it's only chicken" they said.)
No worries about reheating beans!  |  | | |
| I have a question for the cooks on here. on 10:19 - Nov 4 with 310 views | Benters |
| I have a question for the cooks on here. on 09:24 - Nov 4 by ArnoldMoorhen |
Once the chicken is cooked to or beyond minimum internal temperature x time, the biggest risk is cross-contamination, which, combined with storage at unsafe temperature x time stored can cause problems.
After a chicken has been cooked and carved, it is best to leave the remainder to cool down naturally to room temperature before putting it in the fridge. If it is put into the fridge whilst hot it will raise the fridge temperature for everything stored inside, potentially including other higher risk foods like raw meat or unpasteurised soft cheeses, which could compromise their safety.
So loosely cover it as it cools. Cover it to prevent flies from landing on it or people coughing on it, or kids with unwashed hands picking bits off it, any of which can introduce pathogens. But cover it loosely so that it can cool.
After you have eaten the meal either:
Transfer the now covered and cooled chicken to the oven, if you are doing the next step later.
Or
Wash your hands. Cut off all the meat you wish to use and store in eg tupperware in the fridge. Then boil the carcass for stock, or throw away.
The pieces of chicken in the fridge could be stored in more than one container, in appropriate portion sizes, then each time you use some you only reheat what is necessary.
It is recommended that chicken is only reheated once, as quickly as possible after taking it from the fridge, until piping hot.
It can be eaten cold, if stored properly.
Final thoughts:
You are a healthy and active man with an outdoors lifestyle, and so likely have a better immun system than average. Food safety guidelines play safe because many people are more vulnerable to food-borne illnesses or are immuno-compromised.
You'll probably be fine, but don't push your luck with a second reheat! And don't eat what is left cold, based on what you have said, either! |
Thanks for those replies.
I did do all of those cover it let it cool then put it in the fridge over night etc,then Monday i made soup with the rest of it.So that was the second heating.
I should have ate more of it yesterday i guess 😳👍 | |
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| I have a question for the cooks on here. on 10:23 - Nov 4 with 299 views | WeWereZombies |
| I have a question for the cooks on here. on 09:24 - Nov 4 by ArnoldMoorhen |
Once the chicken is cooked to or beyond minimum internal temperature x time, the biggest risk is cross-contamination, which, combined with storage at unsafe temperature x time stored can cause problems.
After a chicken has been cooked and carved, it is best to leave the remainder to cool down naturally to room temperature before putting it in the fridge. If it is put into the fridge whilst hot it will raise the fridge temperature for everything stored inside, potentially including other higher risk foods like raw meat or unpasteurised soft cheeses, which could compromise their safety.
So loosely cover it as it cools. Cover it to prevent flies from landing on it or people coughing on it, or kids with unwashed hands picking bits off it, any of which can introduce pathogens. But cover it loosely so that it can cool.
After you have eaten the meal either:
Transfer the now covered and cooled chicken to the oven, if you are doing the next step later.
Or
Wash your hands. Cut off all the meat you wish to use and store in eg tupperware in the fridge. Then boil the carcass for stock, or throw away.
The pieces of chicken in the fridge could be stored in more than one container, in appropriate portion sizes, then each time you use some you only reheat what is necessary.
It is recommended that chicken is only reheated once, as quickly as possible after taking it from the fridge, until piping hot.
It can be eaten cold, if stored properly.
Final thoughts:
You are a healthy and active man with an outdoors lifestyle, and so likely have a better immun system than average. Food safety guidelines play safe because many people are more vulnerable to food-borne illnesses or are immuno-compromised.
You'll probably be fine, but don't push your luck with a second reheat! And don't eat what is left cold, based on what you have said, either! |
On the plus side, if the chicken is full of pathogens you may have some very lucid dreams plus full on sprinting practice the moment you wake up... | |
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