I am thinking about making gribenes, letting it sit in the fridge for a couple of days (pure scheduling consideration) then warming it and serving it on Friday for a first course on top of a salad.
Q. - can I warm it on the stove/blech top? I thought I would do this without a lid, so it won't get soggy. Perhaps on a sheet of aluminum foil.
If this approach sounds right, do I run a risk of it drying out if I leave it for an hour or so?
Q. - what kind of salad would work? Baby spinach with fresh mango and avocado?
p.s. I've been thinking about doing this for a while, and this week I will (I have saved the chicken skins in the freezer) I am mostly assuming that all crisped fatty meat behaves the same. But hoped someone on this board might have special experience with chicken skin cracklings, I have previously used them only as a snack fresh form the pan, or as a topping on cassoulet (probably the most spectacular Shabbos dish I make - and it only takes 3 days ;-)
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