Reheating Chicken Safely: Temperatures, Methods & Common Mistakes

The most reliable method for reheating chicken in a commercial kitchen is a combination oven set to 180C or above, which provides even heat penetration. Ensure portions are evenly sized so they reach temperature at the same time. Stove-top reheating in a covered pan with liquid (stock, sauce) works well for shredded or diced chicken, as the liquid transfers heat efficiently. Microwaves can reheat chicken but do so very unevenly. If using a microwave, arrange chicken pieces in a single layer, add a splash of water, cover, heat in short intervals, turn pieces between intervals, and always probe in multiple locations before serving. Methods that do not work for reheating chicken include slow cookers (too slow, extended danger zone time), heat lamps (maintain surface temperature but do not reheat cold chicken to safe core temperatures), and bain maries (designed for holding, not reheating). Never attempt to reheat chicken by placing it back on a grill or griddle and assuming the outside colour indicates doneness, as the core may still be well below 75C.

Roast chicken served on carveries, buffets, or as a main course often generates leftovers. The key decision is whether the chicken was held at proper temperature throughout service. If the chicken was maintained above 63C on a hot counter and has been there for less than 2 hours since dropping below 63C, it can be rapidly cooled and stored for one reheat the following day. If it has been below 63C for more than 2 hours, it must be discarded. For buffet or display chicken that has been at room temperature, apply the 4-hour total rule: if the chicken has been in the danger zone for more than 4 hours cumulatively, it is waste. Leftover carved chicken should be sliced or shredded to allow faster cooling (whole pieces cool slowly) and stored in shallow containers. Never stack deep containers of warm chicken in the fridge.