I've made a cooked chicken on the bone (Coq Au Vin), however some guests couldn't attend, so two Chicken legs are left over.
I'm planning to cool then refrigerate these and then re-heat in a pan tomorrow (we have no microwave).
As long as I get it piping when I reheat it is it ok food safety-wise or should I be doing things differently?
Food safety guidelines suggest that when reheating food you should heat to 165 degrees F to kill any bacteria which might have been tempted by your food between when you cooked it and when you eat it again. As long as you do this and eat your food within 4 days, you should be fine.
I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high as the deep fryer goes). Time such that deep fryer is heated by the end of the 3 hours. Drain now-cooked chicken wings Deep fry (while still hot) for 4 minutes, flipping half way through. These came out good. While somewhat dry (but not overly so), they had very tender fall-off-the-bone meat and crunchy skin. However, for a few of them, I inserted a step 4(b), put in plastic bag and chill in ice bath
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Possible Duplicate: Resources for reheatable meals, specifically fish? How long can I store a food in the pantry, refrigerator, or freezer? Is it okay to refrigerate Cod (and other kinds of fish) once cooked and eat the next day? If so, can you reheat it before eating?
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