I was thinking for making one of these chicken dishes for a group of about 25. I don't want to be in the kitchen basting or worrying about bringing the chicken to a safe cooked temp while the party is in progress. Is it possible to cook the night before (or even that morning) and then just reheat in a low oven an hour before serving? Or will this dry the chicken out? Can I do this safely and then refrigerate the cooked chicken dish?
Has anyone had good or bad experiences with this?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)