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Cook Talk

chicken marsala for 100
jenny
08/06/13
I have made the marsala recipie for 100 and have it all in the freezer.
I will be reheating it in two Nesco Roasters.
Can you tell me what temperature and for how long to heat???
Thanks so much
ellen
08/06/13
First, be SURE to thaw completely in the refrigerator. Depending on the size of your packages, this can take24 hours to 3 days.

You need a quick-read thermometer.

Preheat the roasters at least 20 minutes to 350.

Spray the inside of the cookwell with non-stick spray.

Layer in the chicken and sauce, do not put in all the chicken and just pour the sauce over it.

Place the cookwells in the roasters, cover tightly with lid.

When it begins to bubble at the edges, gently but thoroughly lift and turn the chicken, with the intention of moving the ones on the bottom to the top and the ones in the middle to the side. Check the temp in the middle. Put the lid back on asap.

Do this lift and stir thing every ten minutes until the temp in the middle is 160. Do not quit sooner- this is a food safety issue. Then turn the roasters to 180. Because you lose heat each time you lift the lid, it can take 50 minutes (double). It seems to depend on the size of the chicken pieces.

Have a great feast.

Jenny
08/06/13
Thank you Ellen...this is very helpful
Dinner is planned for 5:15/5:30. Do you think if I put the wells into the roaster to start heating at about 4:00 the temp will get to the 160 by 5:15 (1 hour 15 minutes) or should I start the heating at 3:30 and plan on the heating taking 1 1/2 hours?
By the way...this is a great recipie and was easy to make...thanks again!
ellen
08/06/13
4 PM should be plenty. Layer the chicken in, if it is more than 2/3 full, start a little earlier (it depends on how big your chicken is.

Glad you like this recipe, I developed it myself.

alex
08/07/13
chicken marsala for 60
Buffet.....chicken marsala, polenta and veggies. How much food do I need?
ellen
08/07/13
2/3 the recipe for chicken marsala for 100 on this site.

For polenta for 100, you need 4 1/2 pounds of dry plus 4 gallons of water; you would do 2/3 of that to get 2/3 cup or 2 slices per person.

About 15 pounds ready to cook veg.

If this saves you time, trouble, or money, consider a donation, maybe a dime per person, to support this site.

jenny
08/07/13
hi Ellen...I'm just getting organized for this weekend's feast with your wonderful chicken marsala recipie for 100...
I was just wondering...do you think I should heat the sauce up a little before I start layering it with the chicken...I did make it with a little roux to thicken a bit more...but i'm not sure if it will affect how the chicken heats....I made each chicken piece about 4 oz each.
I did go buy a instant read thermometer...great suggestion...I think I'll get alot of use out of it...I don't want any problems with bacteria etc...Thanks again !!!
ellen
08/07/13
It will definitely shorten the warm up time (and thus improve safety and reduce drying) if you preheat the sauce.
jenny
08/08/13
Thanks Ellen...
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