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Timing question

post #1 of 9
9/10/09 at 9:25pm
Thread Starter 
hello!

I just need to know approximately how long it takes to cook 60 chicken breasts in 3 convection ovens. I'm not depending on a time given to me to know when the chicken are done...but to know how early to put them in. I'm afraid to put them in too late and not have them ready for when the banquet starts. Thank you for your help!
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post #2 of 9
9/11/09 at 5:16am
What is the size(average) weight of the breast??? 5 ounce 6,7,8.??
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post #3 of 9
9/11/09 at 6:39am
Thread Starter 
They are not consistantly the same size, but most of them average around 7 ounces.
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post #4 of 9
9/11/09 at 7:08am
Are you laying them out evenly on the sheet pan and spacing them slightly apart? Are you cooking them from raw in the oven? If so, and you're cooking them at around 400 degrees it shouldn't take more than 15 minutes to cook. You are talking about boneless skinless chicken breasts, right? If it's a supreme you probably want to sear them beforehand, if not you'll want to bump up the time by maybe no more than 5 more minutes
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post #5 of 9
9/11/09 at 7:38am
[QUOTE=Myenia;277633]They are not consistantly the same size, but most of them average around 7 ounces.[/QUOT

If possible marinate them, or sprinkle with a rub flavor of your choice trim all yellow fat'.
Try and sought out so that same size ones are on same pre -greased pan.
Take out of fridge at least 1/2 hour prior to cooking
Put in PREHEATED 375 oven larger breast in pan at top (convection are hotter and require about 20-25% less heat then standard oven) cook large breast about 25 to 30 minutes smaller about 20 -25 minutes.
Serve right from oven if possible if not keep in a moist heat till service.:chef:

\Put in oven about 1/2 hour before actual service
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post #6 of 9
9/11/09 at 8:08am
Thread Starter 
Thank you! I would not have thought to put them with like-sized pieces!
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post #7 of 9
9/11/09 at 8:31am

Timing Question

You don't say what type of dish you're making, but putting chicken breasts on a sheet pan in a convective environment is the best way to dry them out and make them rubbery.

I like the suggestion above about marinating to help retain moisture and add flavor. But, I'd grill-mark the chicken breasts on both sides and chill overnight. The intense, direct, conductive heat of the barbeque grill or flat-top grill will caramelize sugars, give a nicer plate appeal, cook more quickly without drying, and enable you to simply finish the breasts off in the oven the next day. They can be 'shingled' in the pan, getting as many as possible, add a little chicken broth or marinade for moisture, cover with foil, and warm them low and slow to above 160f, where bacteria is reduced to a safe level.

It's always wise to par-cook items ahead of time, them finish them as close to service as possible. If you have a buffet for 60 people, also keep in mind that the item will continue to cook in the chafing dish. This is why a sauce or marinade helps retain heat, moisture, texture and flavor.

Chef Todd Mohr
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post #8 of 9
9/11/09 at 8:41am
I prefer not to 1/2 cook chickens. I either cook them or leave them raw for health reasons. I believe cooking same day if possible right before service especially when only 60 guest is better. If you dont have to ,why serve day old birds?
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post #9 of 9
9/12/09 at 8:02am
Skin on? If not wrap in bacon. Also, I strongly suggest a brine. It really helps if you happen to overcook. I always brine shrimp and chicken, either simple or add some flavor to the meat.

Just my .02, keep the change.:D
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