Por qué conviene recalentar el pollo asado en la estufa
Recalentarlo en la sartén permite controlar la temperatura, cocinarlo en poco tiempo y conservar mejor su jugosidad y su sabor que el microondas o el horno.
Roast chicken has become a classic of American cuisine: it's easy to prepare, very versatile, and full of flavor. Reheating it properly is often more difficult than cooking it from scratch, and microwaves or ovens tend to leave it bland, dehydrated, and less appetizing.
The frying pan offers two main advantages: time and temperature control. While it can take between 20 and 30 minutes in the oven, it only takes 5 to 10 minutes in a frying pan. Furthermore, the heat is regulated more precisely than in a microwave, so the chicken is heated without overcooking or drying out.
The pan also allows you to add ingredients that enhance the flavor. Adding garlic, onion, or herbs creates a combination that complements the chicken.
Before starting, remove any remaining bones and skin, and cut the chicken into small strips, about an inch thick. The method relies on chicken broth, which keeps the chicken juicy and tender: heat a skillet over medium heat, cover the bottom with broth, and season with salt to taste.
Once the broth comes to a gentle simmer, add the chicken strips and stir until heated through, reaching an internal temperature of 74°C (165°F). If the broth evaporates, add a splash more until it covers the chicken again. Then drain the chicken and serve.
