Weird random question for those who have made Chicken in Milk

[ILiveInFlipFlops]

This the Jamie Oliver recipe:

 

http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk

 

How would you heat it up the next day? I want to make it tonight to use a chicken that needs to get cooked, but we won't eat it until tomorrow. Would I just keep it in the pot and reheat the whole thing, like a stew? 

 

Thanks!

[Tammi K]

 

 

I seriously want to know what this means:

 

1.5 kg higher-welfare chicken

 

You're correct. It refers to a chicken being raised more humanly.

 

[Elfknitter.#]

This the Jamie Oliver recipe:

 

http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk

 

How would you heat it up the next day? I want to make it tonight to use a chicken that needs to get cooked, but we won't eat it until tomorrow. Would I just keep it in the pot and reheat the whole thing, like a stew? 

 

Thanks!

 

That's what I would do.

 

I love this recipe.

[RoughCollie]

I would pull the meat off the bone.  I'd store the "juice and the little curds" in one container, the chicken in another.  I'd reheat them separately, so I could spoon the "juice and little curds" over the individual servings.

 

The only reason I'd store them in separate containers is that I don't know how the "juice and the little curds" taste, or know how much of that solution there will be -- if there was a lot of juice and curds, and my family liked it, I'd store them in the same container.

 

Is that clear as mud?  The idea of "the little curds" isn't appetizing to me and I wouldn't want the juice to contaminate the chicken until I knew my family liked it. 

[nmoira]

I'd also take the meat off the carcass. It'll reheat faster next day if you slice it and lay it out in a thin layer, covered with foil. Reheat the sauce in a pan, whisking as necessary.

 

"Snug-fitting pot" means just that. The liquid should a good way up the side of the chicken. If you have to use a larger vessel, I'd cover for part of the cooking.