Rotisserie chickens are a kitchen trick in and of themselves. A fully cooked whole chicken without the hassle. When these fully-roasted chickens are slashed in price for a quick sale, it’d be easy to fall for the impulse buy. The problem is that the next day, reheating an entire chicken can be a hassle. Yes, you can break down the chicken and reheat parts piece-by-piece, but reheating the chicken still on the bone leads to better reheating and an even interior temperature. The question is, how can a whole rotisserie chicken be reheated? Below are some easy home kitchen ways to reheat every part of the rotisserie chicken at the same time.
Air Fryer (Crispy)
Place the rotisserie chicken on the perforated tray or basket (depending on the model) and bake the chicken at 350° for 3 to 4 minutes.
Slow Cooker (Tender)
Place the whole rotisserie chicken into the slow cooker, adding just enough water to cover the bottom of the slow cooker with 1/2 inch of water. Cover and cook on low for three to four hours, or on high for two to three hours.
Microwave (Tender)
Set the rotisserie chicken onto a microwave-safe plate. Wet one or two paper towels with water, ringing them so they’re damp, not soaked. Drape the damp paper towels over the chicken and microwave in thirty-second to forty-five-second intervals, checking for doneness between each interval, about six to ten minutes.
Oven (Crispy)
Preheat the oven to 350°F and set the rotisserie chicken into a baking dish. Add about half to one cup of water into the pan, covering it with aluminum foil. Bake for twenty to twenty-five minutes (depending on the size of the chicken). Remove the foil and cook for an additional five minutes, which will crisp up the skin.
Dutch Oven (Tender)
Place the rotisserie chicken in a Dutch oven, adding water to cover at least 1/2-inch on the bottom. Cover the pot and bring the chicken and water to a low simmer until the chicken is heated through, about ten to fifteen minutes.