If you prepare a whole chicken and find a certain section is not quite done, is it OK to attempt to re-cook that undercooked portion? How about the next day after it's been refrigerated?
My dilemma: I rotisseried 2 whole chickens hoping to have extra for some other dishes another day. We cut up and ate one of the tasty birds that evening and it was perfectly done.
I cut up the other into sections and put it in the fridge.
Unfortunately, this chicken must have been off-center to the heat source on the rotisserie because one small area at the end of the bird was not fully cooked all the way down deep.
My original plan was to cut the meet off the bone to make some enchiladas, a pot pie or a baked pasta dish.
#1 Is the portion of the chicken that is cooked completely OK to consume?
#2 Would it be OK to take the undercooked section (the next day mind you) and put it back on the grill or saute it in a pan to completion?
In addition, each of these preparations would require more time cooking in the oven.
Is it safe?