Food reheating
How to reheat rotisserie chicken
A purchased cooked bird is a leftover after chilling; reheat its portions to 165°F (74°C) if serving hot.
U.S. home food-safety guidance.Check the source and scope
What to do
- Confirm it was refrigerated within 2 hours of purchase or removal from hot holding.
- Remove large portions from the carcass and spread them in a covered oven-safe dish; a whole intact bird heats unevenly.
- Measure the thickest breast and a thigh piece separately; continue heating the cooler one.
Conditions and limits
- If serving safely cooled chicken cold, reheating is not required by the chicken storage guidance.
- Do not treat store purchase time as a replacement for temperature and handling history.
Source and scope
Primary reference: USDA FSIS Chicken from Farm to Table. Equipment-specific steps and quality suggestions are practical guidance; check the appliance or product instructions for your model. How this site uses sources.