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To store: Start by taking the meat off the bones. Refrigerate the meat and eat it within 3 days or freeze it in an airtight container for up to a month. Leftover gravy will keep in the fridge for 2 days, or freeze it for up to 3 months.
To reheat: Combine the cold meat with gravy or a splash of water in a skillet over medium, and simmer until it's piping hot, about 5 minutes. Or place the meat and gravy (or water) in a shallow dish, cover with foil and heat in a 325-degree oven until warmed through, about 20 minutes.