Ruth
Cook
Monday night I made a roast chicken and it turned out really yummy and juicy. We still have a little over half of it left and I'd like to have it as leftovers for dinner tonight. Can anyone tell me what is the best way to reheat it so that it tastes the same as it did on Monday without the meat drying out. (The meat is still on the bones - we only carved what we ate.)
Thanks.
Thanks.