Q: We're hosting a dinner party for about 10 people. We will be roasting three chickens as the main course. I am planning to cook the chickens one at a time on the day of the party; then I'll carve them and serve them in one big bowl. What the best way to keep the carved chicken pieces warm while the rest of the food is cooking? I'm afraid to stick them back in the oven right before dinner because I don't want the meat to dry out. Maybe I could do a double boiler thing, the way you do to keep mashed potatoes warm for awhile?
Sent by JulianneEditor: Readers, what would you suggest to Julianne? We would definitely recommend at least a short trip back to the oven to recrisp the skin.