If you defrost uncooked chicken and cook it can then re-heat later?

It's not recommended to defrost uncooked chicken, cook it, and then reheat it later. Here's why:

* Food Safety: When you defrost chicken, bacteria can start to grow, especially if it's left out at room temperature. Even if you cook it thoroughly, those bacteria might not be completely killed. Reheating the chicken again can allow those bacteria to multiply further, increasing the risk of foodborne illness.

* Quality: Reheating chicken multiple times can make it dry and tough, affecting its texture and flavor.

Here's what you should do instead:

1. Defrost safely: Defrost your chicken in the refrigerator (for a few days) or in cold water (for a few hours). Never defrost at room temperature.

2. Cook thoroughly: Make sure the chicken is cooked to an internal temperature of 165°F (74°C). Use a meat thermometer to ensure it's safe.

3. Eat immediately: It's best to eat your cooked chicken right away.

4. If you must refrigerate: If you need to refrigerate cooked chicken, do so promptly. Store it in the refrigerator for up to 3-4 days.

5. Reheat only once: Reheat cooked chicken thoroughly to an internal temperature of 165°F (74°C) before eating. Do not reheat more than once.

Remember: Food safety is crucial. It's always better to err on the side of caution when it comes to raw meat.