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pre cooking chicken
Becky Araoz
I'm marinating chicken thighs/breast in a citrus,spices,onion,garlic mixture blended.I was wondering how it would work if I par-cook,
freeze, then the day of the event I finish cooking it then put it in chafing dishes to keep warm? I think the thighs will be ok but not sure on the breast.These are bone in. Also
it will be for about 50 people.
It is not safe to partially cook chicken. You have to get it to 160 once it goes on the heat. Pieces will take less than 40 minutes to cook, and almost that long to reheat, so why not just do it day of?
If you want a cook ahead dish, it needs a sauce. Take a look at my wedding chicken recipe for the technique.
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