My wife and I are probably doing a small Thanksgiving this year so we’re considering thawing the smoked chick in the freezer for our main event bird. We’ve never had this one; anything we need to know? Or can we just thaw it, crisp it, and eat it?
I always keep one of these in my freezer for weeks that get crazy - it’s as easy as you expect! It’s pre-cooked, so just thaw and go. Can be warmed as a main in the oven, but sometimes I just carve it cold and divvy it for lunch salads for the week.
To warm, I put mine on a sheet pan and put it in the oven at 350 for roughly half an hour. You might want to cover it with foil to prevent the breast from drying out (can uncover for several minutes at the end for crisp skin).
exactly the insight i was looking for. thanks!