I prefer a quick sear on the stovetop with the leftover pan juices to keep any breast meat moist. Here is how to do it: -Take the cast-iron roasted chicken from the fridge and let it come to room temperature. - Cut the chicken into smaller pieces (cut through some of the boney parts, if any are left). - Place everything in a large enough skillet on the stove over medium heat. - Add an extra tablespoon of olive oil to the bottom of the pan to prevent the chicken from drying alongside any remaining bits of pan gravy. - Quickly cook and stir until the pieces are sufficiently warmed up (taste test). Another great way to use leftover chicken is to remove the bones and make this healthy, flavorful chicken salad from the shredded chicken meat or chicken mayo sandwiches or add them to nourishing soups like this Stracciatella soup.