Reheating chicken thighs/maintain crispy skin ????

[John Furdyn]

Is there anyway to reheat chicken thighs and still maintain the cripy texture of the skin.

I doubt it, but thought I'd ask the question anyway.

Any info appreciated.

Thanks

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Is there anyway to reheat chicken thighs and still maintain the cripy texture of the skin.

I doubt it, but thought I'd ask the question anyway.

Any info appreciated.

Thanks </div></BLOCKQUOTE>


Set the cooked thighs out on the counter for 30 minutes or so to knock the chill off, then reheat on a hot grill (375º-400º) over indirect heat just until the chicken is warm and the skin is crisp. You can do this in the oven too on a broiler pan. You won't get the skin as crispy as it was yesterday, especially if it's sauced, but it should be pretty good.

 

[John Furdyn]

Larry

It's not sauced so I should be in good shape.

We chose to eat the skin this time.

When it soo crispy as it was yesterday, I gotta believe, most of the fat was cooked out of it.

As a senior, I do watch my fat intake somewhat, although once in a while what the heck.

Happy smoking !!!!