If you’ve ever hosted a Thanksgiving dinner, you don’t need anyone to tell you that it is not the easiest thing to do. It’s like trying to juggle 20 balls at one time and keeping them all in the air is next to impossible. Even if you are able to pull off the perfect Thanksgiving dinner, it is likely that you are going to be so exhausted that you won’t get to enjoy it with your family and friends.
Although there are many things to think about when it comes to preparing a large Thanksgiving meal, perhaps one of the most important things to consider is keeping the food warm. If you have to constantly reheat food throughout the day or if you are reheating it because you prepared it in advance, it can dry out quickly. It seems as if Bobby Flay has an option you will want to consider to keep your food juicy and perfect.
“The most important thing to my Thanksgiving is having warm chicken stock on the stove to reheat things, like the stuffing and turkey,” he told Food & Wine. “I break down the breast, then I take all the meat off the legs and thighs so it’s a pulled, dark turkey meat, like carnitas. The breast is sliced and put on a tray. I have hot chicken stock on the stove, and then I just hit the meat with it, and it brings it back to life.”
This isn’t only an option for the bird, you can keep the stuffing warm as well. Bobby Flay makes indentations in stuffing trays with the spoon and puts hot chicken stock in the indentations. It keeps the stuffing warm and adds a little bit of nice flavor to it as well.