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Reheating supermarket rotisserie chicken

I know that cold chicken has its own merits, but does anyone have some tips for reheating rotisserie chicken legs for a cold day? I'm worried that wrapping them in foil and tossing them in the oven will dry them out.

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  1. Let the chicken come to room temperature, then put the legs in a low oven (250-275) for maybe 10 minutes, depending on how important crisping the skin is to you. If you wrap or cover them, the skin will be soggy. If soggy is okay, you can also warm room temperature chicken in the microwave, on medium power for just a minute or two. With either appliance, since the meat is already cooked, be careful not to overheat and thereby toughen/dry it.

    1. Buy a Costco rotisserie chicken, the paler the better. Chill overnight.

      Preheat oven to 450 degrees. In a rectangular baking pan place sliced carrots, whole garlic cloves (still in their "sleeves"), and very thinly sliced potatoes; drizzle with olive oil and sprinkle with Kosher salt and fresh ground pepper: put in the oven for 10 minutes.

      Place COLD chicken atop vegetables and drizzle the chicken drippings from the bottom of the container over the chicken and vegetables; place in oven and cook until the chicken is crisp on the outside, about 25 minutes.

      The chicken will be crisp on the outside and moist inside. The garlic will be roasted and is delicious spread onto bread slices. The vegetables will have been infused with the chicken drippings. Nirvana.

      1. Old thread and I've waited too late. But. I fixed a Zuni roast chicken two days ago and have half of it left (cut in quarters). I'm reheating it by putting it in a foil pack in a 300 degree oven. Any other suggestions. BTW, crispy skin isn't even being considered.

        2 Replies
        1. re: c oliver

          With any left over chicken I like to use the white meat for chicken salad, while the dark works well with any moist reheating method. Normally I take both types of meat of the bone after the first meal. If I have time, the skin and bones go into a pot of water for a hour or two make a simple stock. Small pieces meat rewarm faster than whole ones.

          1. re: c oliver

            I mostly reheated it at 300 in the foil pack. At the end I bumped it up to 350. I usually use the leftovers for chicken sandwiches and salad but this turned out fine and I got to reheat and then eat the bread salad and had a nice, easy dinner for two.

          2. I know people are going to hate on me for this, but I recommend the microwave.

            3 Replies
            1. re: ipsedixit

              That's my favorite rewarming tool.

              1. re: ipsedixit

                The microwave works well, but with anything that's even close to being dried out or overcooked, you have to take precautions. And if you're looking for crispy skin, it's the wrong tool entirely.

                1. re: ipsedixit

                  I learned this tip from a friend and it works like a charm, at least for sliced cooked rotisserie chicken breast. Place slices (but not one on top of the other) on a microwave safe plate. Sprinkle chicken slices with water and cover with another plate or microwave safe bowl. Place in microwave for 20 seconds on high - I am always left with moist warm chicken breast. The same method should work with chicken legs or other pieces, of course as others have mentioned the skin will be soft not crispy.

                2. I just did this today, at lunch--just popped the pieces, a leg and thigh, I planned to eat (which were brought to room temperature) into a 375 oven for probably 7or 8 minutes. It was warmed through and the skin was re-crisped enough to make me happy for a casual lunch nosh. Had it been white meat, it may have dried out.
                  But I almost always briefly reheat supermarket rotisserie chickens, whole, if they're the main course (as in roast chicken) b/c I almost always buy them much earlier in the day than I plan to use them.