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Reheat roast chicken?

post #1 of 5
Thread Starter 

Hi there,

 

I'm thinking about putting roast chicken on the menu of my small restaurant. Due to widely fluctuating business I will not always sell all the chickens I roast. Has anyone got any experience with reheating them in the oven? I fear they might get really dry once reheated.

 

Thanks a lot,

Recky

post #2 of 5

Recky,

 

Brine them, will help keep them moist.  Wrap really tight with clear wrap.

 

Steve

post #3 of 5
Thread Starter 

Hi Steve,

 

thanks! Do you mean wrapping them after brining and before roasting, or wrapping them in film after they have been roasted and before refrigeration?

 

Cheers,

Recky

post #4 of 5

Brine, cook before service, serve or hold, wrap and chill for another day. The one pain in the a$$ is that chicken reheats slooooooow. We do not nuke anything so I take what ever I think I will need for next couple of hours out and let them get to room temp/60 degree area.  Even at 60ish takes good 10 minutes in convection to get to service temp.  I am dealing with half chicks.  I buy whole bird, break down and use carcase for stock.  As service goes along I will rotate them into reach in so they don't go bad.  Not optimum and don't tell the HD.  When I get my big boy restaurant I want a CVAP.

 

Steve

post #5 of 5
I used to run a half cornish with baby cabbage and black eyed peas in the off season but i didn't roast them i brined off small batchs then fried them with just a little seasoned cornstarch turned out lovely saved ticket times and waste cost but also made them super moist
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