I used the same principles as I did with the lamb. I’d roasted a couple of Maryland pieces on Wednesday night and after a 5 minute rest I vacuum packed the leftover Chicken Maryland. I put it into the refrigerator immediately after vacuum packing it. In the same bag I also included some of the quinoa, kale, peas, corn and capsicum.
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Out of the refrigerator I put it into a saucepan and filled the saucepan with cold water. I put the saucepan on the stove and turned up the heat. I tried to keep the water temperature at about 90 °C for 30 minutes.
So it turned out okay. The flesh was tender and moist. The skin as expected wasn’t crisp like it would be out of the oven but that wasn’t a big deal. The vegetables weren’t that great reheated. I think next time I’ll have it with a salad or freshly prepared vegetables.
After this I needed dessert.