Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

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?

share|improve this question
add comment

1 Answer

up vote 4 down vote accepted

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.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.