Don’t store your rotisserie chicken in the bag it’s sold in

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Rotisserie chicken lasts for four months in the freezer so if you won’t be able to finish it within four days, follow the same storage steps as above then place the meat in the coolest section of the freezer. Don’t place it beside raw meat to minimize bacteria transfer. 

To defrost frozen rotisserie chicken, place it in the refrigerator overnight. Once thawed, you can reheat it in different ways. Transfer the chicken into a baking pan and cover it with aluminum foil. If you stored it whole and want to crisp up the skin, spray some vegetable oil on it before sliding it into an oven that’s been preheated to 350 degrees Fahrenheit. Heat it for 30 minutes. Achieve the same effect with an air fryer without having to use oil. Put the chicken in the basket, set the air fryer to 350 degrees Fahrenheit, and cook for four minutes. With the microwave, reheat the meat in 30-second intervals from six to nine minutes. This method is best for deboned chicken since the bones absorb heat at a different rate than the meat. 

No matter the method, the chicken’s internal temperature must reach 165 degrees Fahrenheit before it’s safe to consume. Thaw and reheat only the portion you plan to eat because the meat’s quality degrades with each reheating, and always check the chicken for a sour smell, a slimy texture, and a gray pallor. These are signs that the food must be discarded. 

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