A little confusion on my part: I have a fully cooked whole rotisserie chicken which I put in the fridge. I read or google that when reheating to serve I should make sure it reaches 165 degrees.
Since the chicken is already cooked why do I need to reach 165 degrees? I could just as well eat it cold, no?
It says the same thing on the directions on the package it came in: 165 degrees. What am I missing here?