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Making garlic roast chicken and taking it to daughter's. Can I "almost" (like not cook last half hour out of 1-3/4 hours), and bring it over and within half hour it will be in her oven to finish?

asked by Martha Healy over 3 years ago

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4 answers 1216 views
16f72ccb 3197 434b a946 8e9e68a3715f  cristina 014 web final
added over 3 years ago

I agree with SKK, best never to partially cook meat.

Is the dish a braise? (The long cooking time indicates to me that it might be.) If so, you could cook the dish the night before, get it into the fridge overnight, and then gently reheat it once at your daughter's house. The overnight resting time would make it taste even better.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Actually this is a common practice in restaurants, but the meat in question is refrigerated immediately,where it remains until it is finished off in the oven just prior to serving. If you can meet those conditions, go ahead. If not, don't. Perhaps leave early and plan to completely roast the chicken on-site.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Thanks. Did refrigerate, covered with alum foil and just leaving now. Takes about 10 minutes in 15 degree weather to get to daughters. Will go into her refrigerator until about 5 o'clock. Has another 30 minutes to cook and raise internal temp. Can't imagine safety problem, just taste! And they missed the great smells. But I work at home and can't leave early.

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