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Half a Game Hen-Reheated-Good as new!

Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum
Mixed up some jerk-type seasoning last night and spread it on a spatch'd game hen. Couple of hours later, onto the mini at 400° raised direct (well, as raised as you can get with a mini woo). Wasn't as spicy as if I had used a real jerk marinade, but half a hen was very tasty and the seasoning blend was easy (subbed cayenne for Scotch bonnet/habanero). 

Tonight, the other half for a re-run. Put a #5 CI skillet on a medium heat stove top burner, added just a touch of oil (rubbed it on with a paper towel), put the leftover half bird in and covered it with an All-Clad lid that happened to fit perfectly. Flipped it every so often until it was warmed to my liking and served. 

Unlike some reheated foods, this was every bit as good tonight as the other half was last night. First time I recall reheating like that. Usually, foil wrapped in the oven (which also works well). Will definitely do this again!

Huge salad with lettuce, broccoli, tomatoes, red onion, celery and carrots. Low sodium Newman's dressing. Excellent meal!

Thanks for looking!



I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • SGH
    SGH Posts: 28,989
    Good looking grub brother. I could go for 6 or 8 of those chicken halves about now. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SoCalTim
    SoCalTim Posts: 2,158
    Can't let this one fall off the board. Fantastic cook. Keep it up my friend!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • johnmitchell
    johnmitchell Posts: 7,409
    That does look like a winner..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks great from here and I like the reheat method.  I imagine the CI helped to re-crisp the skin.  That is the main problem I have had with trying to reheat skin-on poultry.  I usually end up just tossing the skin.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited May 2015
    Thanks, guys. Any time I can reheat something and have it turn out as good as the original, I'm pleased. I didn't even notice the typical second day extra smokiness  Delightful.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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