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Apr 29, 2012 12:43 PM

Best way to re-heat Fairway rotisserie chickens?

Not sure this is the right board for this, but I've been thinking about getting one of the rotisserie chickens at Fairway. However, I'm the only carnivore in my household and I'm not going eat a whole chicken in one sitting. What's the best way to reheat it in order to maintain as much moisture and flavor?

Also, what's your favorite flavor? The Latin one looked really good to me.


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  1. I don't know if you're aware of this, but Fairway also sells half- rotisserie chickens, in several flavors. I get them quite often. I especially like the rotisserie chicken with Latin spices, but they also have them with garlic and lemon, BBQ, and plain. The half chickens run around $4.50. Tasty and good value on the nights you don't feel like cooking.

    3 Replies
    1. re: Ann900

      I've only seen the whole chicken at the 86th St. location. The OP's question is a great one since I'm also looking for a good way to reheat the chicken without drying it out.

      1. re: ellenost

        My go to Fairway is the one on Broadway and 74th, where they always have half chickens. So, you might want tp speak to someone at the 86th St store to suggest they start offering halves.
        On the rare occasion when I have needed to heat them up, I much prefer putting them in a steamer on the stove to the oven or microwave- keeps the meat moist, even if the skin ii soft. But I find that when bythe time you buy them, the skin has softened anyway, from sitting in the container.

      2. re: Ann900

        I've only seen the whole chickens at the Fairway I frequent - the one in Pelham Manor, in Westchester. I figured I'd post this on the Manhattan board since it gets more traffic.

      3. We strip the white meat off the bone but keep the leg and thigh as one piece. Wrap all together in foil and refrigerate. The next day or so you can take out the foil package and put it in the oven at 350 for about 15 or 20 minutes. That way they usually retain the juices.

        1 Reply
        1. re: Brian W

          I do the same as Brian W, sometimes adding a little water. The trick is not to overheat it, just take the chill off , so 15-20 minutes is usually perfect.

        2. The awful truth is that any rotisserie chicken from Fairway has already been cooked past the point of ruination, then interred in an aluminum and plastic coffin for hours. Reheating the leftovers is a waste of energy.