What can I do with cold left-over coq-au-vin...

[Umami]

...which was made on Thursday, chilled, and re-heated on Friday? It was a large batch made for DH and a group of mates for a poker night, but I've got 2 x 1litre tubs leftover. I know I really shouldn't re-heat it but I don't want to throw it away! Stirred through cooked, cold pasta like a pasta salad? Would that be revolting? I've frozen it for now, but suspect I'm just going to end up chucking it

Any suggestions?

When you defrost it, take the chicken out if its in decent size pieces. Scrape off any sauce and use in sandwiches, pasta salad whatever cold.

I would whizz up the sauce in a blender for a yummy soup. Or use as a soup as is if you like a chunky one. Maybe add a chilli for adults.

I'd freeze it and re-use it without a qualm. I work on the assumption that the freezing process kills everything . But we're not often ill.

Hassled, I probably would also reheat it - working on the assumption that if I boil it to within an inch of edibilty, that will kill anything too!

Soup is a good idea ruhavingalarf, but that involves reheating a second time also! Sandwiches would be tasty. I might just sit and be a dreadful pig with a bowl of the stuff cold and a loaf of crusty bread!

Oh dear think I must be very thick/have poisoned everyone loads as I thought the prob was reheating the chicken.

What harm can reheating the sauce do?

Probably very little, if you reheat it well, but the sauce is going to be full of the juices from the chicken etc.

I'd turn the sauce into a brown gravy (in our house that would mean adding Bisto), and make some pastry for a chicken pie. Maybe add more mushrooms or onions if needed.

As long as you reheat it well you'll all be fine.

I think its rice you're not supposed to re hear several time but I could be wrong!

I am very pleased that I'm not the only one who is not too strict about reheating twice! I was going to try and be good, but perhaps I'll just go for it ( but perhaps not for DS 9 months!)

Good God, I reheat stuff loads of times!
Throw away two litres of good food???
Bloody criminal.

I don't think reheating twice or more is a problem. Otherwise a lot of cafes would go out of business.

Freezing stuff that has been frozen already isn't so good, but you can refreeze food that was originally frozen (eg chicken portions) then cooked up (coq au vin) then frozen.

So long as you reheat thoroughly (i.e. make sure it heats right through to the bone) there shouldn't be a problem. A quick re-heat that leaves the meat cool is when you get problems.......I think!