Hello everyone, this is my first post to chef talk! I recently graduated culinary school and i landed a decent job at a small restaurant in my similarly small town. I start off as a line cook but plan on showing off my speed in the kitchen and eventually be kitchen lead.
The owner is planning on buying locally raised chickens for "roasted chicken halves". (I highly agree with this move because our target market LOVES local stuff) I've roasted a couple whole birds in culinary school but this is different. I'm going to try a nice brine to make sure the meat stays nice and juicy BUT my question is this. How, if possible, can someone do roasted chicken halves and still keep a decent ticket time for dinner service? I'm assuming its impossible to cook it from start to finish in a reasonable time, so what is the industries way of doing this? I do know that par cooking is worthless because you'd have to chill it for safety reasons, making the recooking time identical to raw to done.
My first instinct is to brine.... cook....hold in some manner? maybe cook in batches so later customers do not get a dried piece of jerky. Also i assume it would have to be a dry heat, because i don't want to lose that crisp skin i will work so hard to achieve. i would greatly greatly appreciate any feedback and help.