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Warming roast chicken


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Warming roast chicken

GrillNextDoor | | Jun 12, 2007 12:53 PM

I woke up at 4:45am and decided, after the requisite attempts to go back to sleep, to roast chickens for tonight. They came out beautifully; and then I had to put them in the fridge until tonight. How should I rewarm in order to keep the crispy crackly skin-- a quick, very hot blitz or a slow 200 degree oven? Or is it a lost cause and I should've eaten them at 8 when they came out of the oven?

Also, if I need to freeze one can I just wrap and freeze or do I need to carve first?


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