How would you reheat a 4 1/2 lb whole chicken?!
Answers: I made it fully on Saturday, and something came up and we couldn't eat it. I'm thinking 300 degrees for 45 minutes. What do you think would be best?
That should do it, just make sure you keep it covered tightly to keep it from drying out.
The best way to reheat would be to start with the chicken out of the refridgerator for an hour or more to bring it closer to room temperature -- but if you dont have time - I would recommend a lower temp (like 220) and put the chicken in a pan and cover with foil, after 25 minutes take off the foil to let the skin crisp (10-12 miuntes). If you have a microwave - you can start the warming in a microwave - microwave a few minutes -(2-3) to bring the chicken to room temperature then warm covered in the oven on low, and remove cover to dry the skin.
It probably would be easier to cut it into quarters-- breast & wings, legs & thighs -- wrap the quarters seperately in foil packets and then reheat in a 350 degree oven for about 30 min. Make sure that you also add any solid gelatin that you see when you cut up the chicken to the breast packets to keep them from drying out. Or you can add 2-3 small dabs of butter or margarine to the breasts before closing up the packets as well. By cutting up the chicken before reheating, you can get rid of the carcass while the chicken is reheating and then you won't have to deal with the mess after dinner. Also, by cutting up the chicken first, you can reheat only what you need so that you won't be reheating unwanted pieces more than once. Enjoy!
if you have a fryer, cut it up and drop it in the fryer for about 5 minutes for the smaller peices and 10 minutes for the larger ones