How to warm up chicken on a blech?

amother

Blush

Wed, Apr 05 2017, 8:58 pm

I've eaten at people's home for shabbos lunch and they've served chicken that's been warmed up on the blech.
How do I do this in a halachically permissible way that doesn't dry out the food?
I don't have a rav to ask so please don't reply AYLR.
Tia!

ra_mom

Wed, Apr 05 2017, 9:06 pm

If I were to do so, I'd make a double boiler using a disposable pan with half an inch of boiling water from the urn, with another disposable pan of chicken on top, sealed with precut foil. Takes time to heat up.

tichellady

Wed, Apr 05 2017, 9:07 pm

There are different opinions but I think it's pretty mainstream to warm solids- so stick the grilled chicken with minimal sauce on the blech or hot plate. I find it tastes best when slightly warm but not hot as that dries it out.

In terms of dark meat in sauce, some people remove most of the sauce before shabbos or hold that if the sauce doesn't get to so hot that you can't stick your finger in it, it's fine to warm until it's warm. Other people consider chicken with some sauce to be solid (especially if there's rice or potatoes absorbing most of the gravy) and will heat it until it's very hot.
I use a hot plate, not a blech, so can't help with that part