Ok, so I made Coq au Vin on Sunday. I’m going to turn the remnants of the Chicken into a pot pie. That’s easy.
The question I have… Can I use the leftover “gravy” from the dish to be the liquid to fill the pot pie, or am I going to make everyone sick if I do that? Seems like it should be ok, but not sure.
The cooked au Vin sauce? Not sure how you’d make folks sick as it is fully cooked (yes?) but you’ll have to be judicious with either how much you use, or thicken it with a roux or cornstarch as the crust may not bake properly since the sauce is thinner.
This. And assuming proper refrigeration in the meantime.
I do all sorts of things with leftover Turkey, gravy etc, from holiday feasts. By the final stage soup it’s probably a week. (Hot turkey, cold turkey, turkey stew, turkey soup). Or I’ll freeze some of it.
Just curious, red or white wine with the coq au vin? Red would be terrific seasonal dish, albeit an unusual pot pie , especially with a hint of seasonal spices added.
It’s dangerous if it’s heated up multiple times. A second time would be ok assuming proper refrigeration, which also means not letting it sit around for hours before refrigerating.
In my kitchen, all perishable food is either cooking, refrigerated, frozen, or being eaten. Sitting on the counter means food contamination or spoilage risk.
(What happens at the shop is another matter.)
I think the key is proper cooling and refrigeration as well as heating to sufficient temperature.
I would think that the biggest risk in this sort of sequence has to be the original prep of the raw chicken especially if it has the skin attached.