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reheating chicken in a roaster
I do catering for my moms school plus I am a full time student so it brings me in some extra cash. I have to cook 100 pieces of boneless, skinless chickens. I can't do it that day because I am in class all day. I was wanting to know how I would fix an olive oil herb chicken the day before and then reheating it the next day in a roaster before I serve it in a buffet style set up?
See the discussion in the recipe for orange dijon wedding chicken for instructions on reheating chicken in saucer. It is in the Big Pots section.
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