Content

• What you need

• Fill the thickest part of the chicken with the thermometer.
• If the disc doesn't have a lid, cover it with foil.

Open the lid and grill the chicken for another 5 minutes to make the chicken skin crispy. If you like chicken with crispy yellow skin, remove the lid of the chicken dish and return it to the oven.

• Bake another 5 minutes to turn the skin golden brown.

advertisement

Method 2 of 3: Pan-frying

1. 

   Tear or cut chicken into bite-sized pieces. If there is only one part left of the roasted chicken left, or if you just want to cook a portion, you can tear the chicken you want to warm and cut or tear it into small pieces.
   • Chicken pieces are about 2.5 - 5 cm in size.

2. 

   
   
   Heat 1-3 teaspoons (5-15 ml) over medium high heat. Use less oil if you only need to pat a small amount of chicken; Use more oil if you want to overheat the pan of the chicken.
   • Use vegetable oil, canola oil, or coconut oil.

3. 

   Stir the chicken in a pan and heat it for 4-5 minutes. Continue to stir evenly while reheating. Turn off the heat when all the chicken in the pan is completely hot.
   • Note that the edges of the chicken pieces may be crispy during the pan.
   • Chicken pieces are too small to use a thermometer to measure the meat's temperature. You need to fry the pan until the meat is slightly hot.
   advertisement

Method 3 of 3: Microwave

1. 

   
   
   Place the chicken in a microwave usable plate. If you want to reheat whole-roasted chicken, place the chicken in a microwave-safe baking dish to catch any juices.
   • To shorten the reheating time, you can tear the chicken into small pieces. Place the chicken pieces in a microwave-usable dish.

2. 

   Heat chicken in microwave for 1.5 - 5 minutes. If the whole chicken is whole, you need to warm it for 5 minutes before checking the internal temperature.
   • With shredded chicken, you can warm it for 1.5 minutes before checking the temperature.

3. 

   
   
   Check that the meat has reached 74 degrees Celsius. Stick a meat thermometer to the thickest part of the chicken. In order for the chicken to eat safely, the temperature measured must reach 74 degrees Celsius.

4. 

   Consider roasting the chicken in the oven for 5 minutes if you want crispy chicken skin. If you prefer whole roasted chicken with crispy skin, place it in an oven that has been heated to 177 degrees Celsius.
   • Be sure to place chicken in a safe dish in the oven and warm for 5 minutes.
   advertisement

What you need

Grilled

• Oven safety plate with lid
• Meat thermometer

Sauté

• Vegetable oil, canola oil or coconut oil
• Pan
• Spoon

Heat in microwave oven

• Microwave
• The baking dish or tray is microwave safe
• Meat thermometer