Yes, it is safe to reheat refrigerated raw chicken, but you need to follow proper food safety guidelines to ensure that it is reheated safely and doesn't lead to foodborne illnesses. Here's how you can do it:
Refrigeration: After cooking raw chicken, if you have leftovers, promptly refrigerate them. Bacteria can start to multiply rapidly at temperatures between 40°F (4°C) and 140°F (60°C), so it's essential to cool the chicken down and store it in the refrigerator within two hours of cooking.
Reheating: When reheating raw chicken, make sure it reaches a minimum internal temperature of 165°F (74°C) to ensure that any harmful bacteria, like Salmonella or Campylobacter, are destroyed. Use a food thermometer to check the internal temperature at the thickest part of the chicken.
Reheat Once: It's best to reheat the chicken only once. Repeatedly reheating cooked chicken can increase the risk of bacterial growth and foodborne illnesses.
Reheat Thoroughly: Ensure that the chicken is heated evenly throughout. If you are using a microwave, stir or rotate the chicken to help distribute the heat evenly.
Proper Storage: If you plan to reheat raw chicken, store it in a shallow container to speed up the cooling process. This helps prevent the growth of harmful bacteria while the chicken is in the refrigerator.
Use Within Safe Timeframes: For best quality and safety, it's advisable to consume refrigerated cooked chicken within 3-4 days.
By following these guidelines, you can safely reheat refrigerated raw chicken without compromising your health. Remember, proper food handling, cooking, and storage are crucial to prevent foodborne illnesses and maintain food safety.