I apologize if this is a repeated question. I did look through other posts, and found some of what I needed, but not everything.
I am catering a wedding for 200. No big deal, but the kitchen I have access to for the event only has one oven. One of the dishes includes chicken breast over pasta.
I know the amounts I need, I am concerned about cooking that quantity of chicken.
Is there a quality way to cook the chicken (boneless, skinless) the night before, cool it down, and then reheat it to stay warm in chafers for the event. I do have a number of chafers to keep in the kitchen during the event. I know I need to cook it all the way through the first time.
Thank you for the help! Please let me know if I need to provide more information.
I am catering a wedding for 200. No big deal, but the kitchen I have access to for the event only has one oven. One of the dishes includes chicken breast over pasta.
I know the amounts I need, I am concerned about cooking that quantity of chicken.
Is there a quality way to cook the chicken (boneless, skinless) the night before, cool it down, and then reheat it to stay warm in chafers for the event. I do have a number of chafers to keep in the kitchen during the event. I know I need to cook it all the way through the first time.
Thank you for the help! Please let me know if I need to provide more information.