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jen 05/21/13 |
i need to make 100 baked chicken breast with bone and skin. I will season the breasts with salt/pepper/paprika/olive oil to brown a bit. I plan on doing the baking the day before and then reheat in a nesco roaster. should i use some chicken broth in the bottom of the nescos to keep the chicken moist (will that even work?) and what temp should i have the nesco at. Any other suggestions? |
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ellen 05/22/13 |
This is too much food for one roaster. It will take 2. You need 2 separate circuits, usually 2 rooms in homes, to run them. Chicken without a sauce or gravy does not work too well to reheat; tough and dry. Is there any way you can use a sauce or gravy (tomato/marinara, chicken gravy, mushroom sauce etc?) to reheat? Otherwise I am concerned you will not have a tasty result. |
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jen 05/22/13 |
I could use chicken gravy or mushroom wine sauce; in that case, would i refrig the breasts IN the sauce the first day or Add the sauce when I put them in the nescos? I would split the breasts between two nesco roasters...what temp would you think and for how long? |
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ellen 05/22/13 |
Take a look at the chicken marsala recipe on the wedding chicken page- this is the type of thing that would work well, and it explains how to make ahead and store. |