Posted here because the subject matter is outdoors……..part of the time, and you folks know stuff.

I have 5 spatchcocked chickens going on the pit tomorrow for a dinner in College Station Friday evening. What's the best way to warm them up? They'll go individually in heavy aluminum foil for transport after cooking.

I would just keep them foil wrapped and place them in an oven at 175 until warm.

I would vacuum seal them and reheat them in hot - not boiling - water.

No way to do them day of? Reheated is always going to taste reheated. I love chicken but if you have to do it ahead of time, beef seems the most tolerant of reheat. And pork the least tolerant.

swampstander said:

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I would just keep them foil wrapped and place them in an oven at 175 until warm.

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I modify this a bit - I put chicken in a large foil baking pan with some water in the bottom, then heat at just above boiling (like 230) so that there is some moisture / steam when they reheat.

Sous vide

If you had a crispy skin and reheat them you are going to get rubber.

Remove skin prior to cook. It'll never reheat properly without destroying your seasoning. Just cook without skin, then reheat slowly in an oven, meat side down in about an inch of butter. You'll be fine.

Cook them Friday. Chicken is fast.

Traveling from Corpus to CS

swampstander said:

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I would just keep them foil wrapped and place them in an oven at 175 until warm.

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In 5 hours

schmellba99 said:

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Sous vide

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Who hacked this account????

EFE said:

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schmellba99 said:

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Sous vide

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Who hacked this account????

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Nobody. I've always said sous vide has its place. This is its place - not cooking fuggin briskets or steaks or whatever else the sous vide dorks get chub over.

It is the absolute perfect method to reheat meat without drying it out.

schmellba99 said:

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EFE said:

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schmellba99 said:

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Sous vide

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Who hacked this account????

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Nobody. I've always said sous vide has its place. This is its place - not cooking fuggin briskets or steaks or whatever else the sous vide dorks get chub over.

It is the absolute perfect method to reheat meat without drying it out.

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Exactly. 90% of the time, it's what I use mine for.