Quick Answer
It is not recommended to eat chicken without fully reheating it first. Raw or undercooked chicken can contain dangerous bacteria like salmonella that can make you very sick. To be safe, you should always reheat leftover chicken to 165°F before eating.
What Happens If You Eat Chicken Without Reheating?
Eating chicken that hasn’t been fully reheated to 165°F can put you at risk for foodborne illness. Chicken can contain bacteria like salmonella and campylobacter that are killed during proper cooking. But if the chicken is still raw or was not heated to a high enough internal temperature, those bacteria may still be alive and could make you sick.
Symptoms of salmonella or campylobacter food poisoning include:
– Diarrhea, sometimes bloody
– Fever and chills
– Abdominal cramps
– Nausea and vomiting
– Headache
These symptoms usually start 12-72 hours after eating contaminated chicken. In healthy people, food poisoning from chicken will often resolve on its own in a few days. But in some cases, the infection can spread from the intestines to the bloodstream and require antibiotics or hospitalization. Vulnerable groups like the elderly, infants, and those with weakened immune systems are at higher risk for complications.
Why You Should Always Reheat Chicken Thoroughly
To eliminate any harmful bacteria, leftover chicken needs to be reheated to an internal temperature of 165°F. Here are some of the main reasons why thoroughly reheating chicken is essential:
– Kills bacteria – Reheating to 165°F will kill any salmonella, E. coli or other bacteria that may be present. These bacteria can quickly multiply if left at temperatures between 40-140°F.
– Makes it safe to eat – Chicken that reaches 165°F all the way through is hot enough to destroy any dangerous pathogens. At this temperature, the chicken is safe to eat.
– Prevents foodborne illness – Heating to 165°F prevents bacteria from surviving and reduces your risk of food poisoning. Properly reheated chicken will not make you sick.
– Follows food safety guidelines – The FDA recommends reheating chicken to 165°F to control bacterial growth. Following these standards helps ensure the chicken you eat is safe.
– Provides peace of mind – Knowing your chicken reached the proper temperature means you can feel confident eating it without worrying about food safety. Reheating provides an added layer of protection.
So reheating chicken thoroughly is an important step you should never skip. Doing so can put your health at risk. Taking the extra time to make sure chicken reaches 165°F before eating provides peace of mind that you are serving safe food.
How to Reheat Chicken Safely
Here are some tips for reheating chicken safely to 165°F:
– Use a food thermometer – The only way to confirm chicken has reached 165°F is to use a food thermometer. Test the thickest part of the meat. Thermometers should be used every time you reheat chicken.
– Microwave – To reheat chicken in the microwave, use a microwave-safe container. Microwave on High until it reaches 165°F, checking often and stirring. Allow to rest for 2 minutes before serving.
– Oven – Set oven to 325°F. Place chicken in oven-safe dish, cover loosely with foil. Heat until 165°F, checking temperature. Rest 2-3 minutes before serving.
– Stovetop – Heat chicken over medium-low heat in a skillet with a small amount of liquid. Stir frequently and monitor temperature.
– Slow cooker – Place chicken in slow cooker with broth or sauce. Cook on High for 1-2 hours until chicken reaches 165°F. Check temperature before serving.
– Deep fryer – Heat oil to 350°F. Lower chicken into hot oil using tongs and fry until it reaches 165°F internally. Drain on paper towels before serving.
The specific reheating method doesn’t matter as long as the chicken reaches an internal temperature of 165°F for 15 seconds. If using a microwave, be sure to allow standing time as the temperature will continue rising after removing from the microwave. Stirring and shredding chicken can help it reheat faster and more evenly.
How Long Does Reheated Chicken Last?
Once chicken has been fully reheated to 165°F, here is how long it will stay safe in the fridge:
| Reheated Chicken Type | Fridge Life |
|---|---|
| Pieces or bone-in chicken | 3-4 days |
| Cooked chicken casseroles | 3-4 days |
| Chicken gravy or broth | 1-2 days |
| Shredded chicken | 3-4 days |
| Chicken salad or pasta salads | 3-5 days |
These timelines are for maximum food safety. Make sure to store the chicken in a sealed container to prevent drying out. It’s always best to eat reheated chicken within 3-4 days for optimal freshness and quality. If it has been in the fridge longer than that, it’s safest to discard.
You should not try to re-reheat chicken more than once. Reheating more than once increases the risk of bacterial growth. Leftover chicken should only be reheated once after initial cooking. After that, it must be discarded.
Can You Reheat Chicken at Room Temperature?
It is not recommended to reheat chicken at room temperature. Leaving chicken out at room temperature allows bacteria to rapidly multiply. Poultry should never be left out of refrigeration for more than 2 hours.
Chicken that has been sitting out too long can enter the “danger zone” between 40-140°F when bacteria grows quickly. Rather than reheating this chicken at room temp, it is safer to discard it.
Reheating chicken that has been left out requires bringing the chicken back up to safe temperatures fast enough to prevent substantial bacteria growth. Since room temperature reheating could take hours to reach 165°F, it is not considered safe.
If you need to reheat chicken that was left out, follow these safer methods:
– Microwave – Microwave chicken on High until it reaches 165°F. The fast reheating helps prevent bacterial overgrowth.
– Boiling – Bring water to a boil and add chicken. Boil for at least 3-5 minutes to rapidly bring the temperature up.
– Hot skillet – Place chicken in a hot skillet or pan on the stove over high heat. Turn chicken frequently as it reheats.
– Oven – Set oven to high Broil. Place chicken 6 inches under broiler for about 15 minutes per side. Monitor temperature.
These high-heat methods reduce the time it takes for refrigerated chicken to come back up to 165°F. Room temp reheating runs the risk of prolonged time in the danger zone.
Can You Eat Leftover Chicken Cold?
It’s best not to eat leftover chicken cold unless it was prepared specifically for that purpose. Chicken served cold right out of the refrigerator increases your risk of food poisoning.
Here are some tips on eating leftover chicken cold:
– Only eat cold if prepared safely – Chicken salads, sandwiches, wraps etc. made with previously cooked chicken must contain mayonnaise or other acids to prevent bacterial growth.
– Don’t leave chicken unrefrigerated – Chicken left out at room temperature can quickly enter the danger zone for bacterial growth. Always refrigerate promptly.
– Consume within 3-5 days – For maximum safety and quality, eat chicken that has been prepared for cold consumption within 3-5 days. Discard if older.
– Avoid certain groups – Children, pregnant women, elderly and those with weakened immune systems should avoid eating cold chicken due to higher risk of illness.
– Use safe handling practices – Wash hands, utensils, and surfaces before and after handling chicken. Store chicken safely sealed and on bottom shelf of fridge.
It’s generally safer to reheat leftover chicken thoroughly to 165°F before eating. Cold chicken is higher risk, so take extra care if preparing chicken to be served chilled. Make sure to follow food safety guidelines closely. If in doubt, play it safe and reheat chicken to piping hot.
The Dangers of Undercooked Chicken
Eating raw or undercooked chicken is very dangerous and should always be avoided. Here are some of the risks:
Salmonella – A common bacteria found in raw chicken that can lead to diarrhea, fever, cramps, and vomiting usually within 12-72 hours after exposure. May require antibiotics in severe cases.
Campylobacter – Another bacteria found in raw chicken that can cause symptoms similar to Salmonella including diarrhea, nausea, vomiting, and abdominal pain.
Clostridium perfringens – A spore-forming bacteria that can survive cooking and then germinate in undercooked chicken. Causes diarrhea and cramps within 6-24 hours of eating contaminated chicken.
E. coli – Although more common in beef, some strains found in chicken can lead to severe illness, especially in children. Causes severe bloody diarrhea.
Listeria – A bacteria that can survive refrigeration. Most dangerous for pregnant women as it may cause miscarriage, stillbirth, or illness in newborns. Flu-like symptoms in others.
Consuming raw or undercooked chicken should always be avoided. Make sure chicken is cooked to an internal temperature of 165°F as measured by a food thermometer before eating. This basic food safety step helps destroy any potentially hazardous bacteria.
Should You Eat Cooked Chicken That Looks Raw?
No, you should never eat chicken that still looks or feels raw after cooking. The color of cooked chicken is not always a reliable indicator that it is safe to eat. Chicken can turn brown or white all the way through but still contain dangerous bacteria if undercooked.
When in doubt, use a food thermometer to check the internal temperature of chicken. Even if the meat looks cooked, verify that it has reached 165°F throughout. The only way to ensure chicken is fully cooked and safe to eat is to check the temperature.
Signs that chicken may still be undercooked include:
– Pink, red, or bloody looking meat
– Gelatinous texture
– Translucent appearance
– Juices running pink when cut
If your cooked chicken shows any of these visual signs of being undercooked, it is safest to discard it. Do not rely on sight, smell or taste alone to determine if chicken is fully cooked. Always check the inner temperature with a thermometer before consuming.
Can You Eat Chicken Left Out Overnight?
It is not recommended to eat chicken that has been left out on the counter overnight. Chicken should never sit at room temperature for more than 2 hours. Overnight is considered unsafe.
Once refrigerated chicken rises above 40°F, it enters the ‘danger zone’ where bacteria can multiply quickly. Overnight on the counter gives bacteria like salmonella plenty of time to grow and possibly contaminate the chicken.
After 8-12 hours at room temperature, the chicken should be discarded. At this point, it is no longer safe to eat even if thoroughly cooked due to the risk of foodborne illness. It’s simply not worth taking a chance with your health.
The only exceptions are chicken that has been cooked or held at a safe hot holding temperature overnight, like in a crockpot or warming oven. As long as the surface temperature stays consistently above 140°F, dipping below that temperature overnight may still allow dangerous spore-forming bacteria to survive. So it’s still safest to discard chicken left out overnight unless you’re absolutely certain it stayed above 140°F the entire time.
Can You Freeze and Reheat Chicken Twice?
It is not recommended to freeze and reheat any type of chicken more than once. Each time chicken is frozen and reheated, there is an increased risk of bacterial contamination and food spoilage.
Here are some reasons it is unsafe to refreeze chicken after reheating:
– Bacteria can survive reheating – Some bacteria like listeria are able to survive freezing and reheating temperatures. Refreezing allows these dangerous pathogens to continue multiplying.
– Increased moisture loss – Multiple freezes draw moisture out of the chicken, resulting in a dry, rubbery texture. The chicken will not reheat evenly.
– Reduced flavor – Freezing also damages the quality and flavor of chicken. The taste and texture declines significantly with each freeze-reheat cycle.
– Higher risk of spoilage – Refreezing thawed chicken raises the chances of bacterial growth and spoilage, even when reheated. Chicken that is frozen and reheated twice may be unsafe.
For best quality and food safety, leftover chicken that has been reheated fully should be eaten within 3-4 days. Any remaining chicken should be discarded. Do not attempt to refreeze or re-reheat chicken. Follow the one-time reheat rule and when in doubt, throw it out.
Conclusion
Chicken that hasn’t been fully reheated to 165°F should never be consumed raw or undercooked due to the risk of foodborne illness. Always reheat leftover chicken thoroughly until piping hot, using a food thermometer to verify the internal temperature reaches 165°F.
Store reheated chicken properly in the fridge and consume within 3-4 days for maximum freshness and food safety. Do not leave chicken unrefrigerated overnight or attempt to re-reheat chicken after initial thawing and reheating. Following safe reheating and storage practices will protect you from getting sick. Take the extra time to reheat chicken properly before enjoying delicious leftovers.
