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can u half cook a roast chicken and then carry on after 4-6 hours??

asked by @RichieKyu over 6 years ago
4 answers 20288 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

It depends on what you are going to do with it during those 4-6 hours. What are your plans? It is crucial to cool it down to 70 degrees within 2 hours, then to 40 or below within 4 more hours. It might be easier - and safer - to roast it completely in one go.

9ac3a641 8957 4d8a b05c d028947d4131  stonecutting 32
added over 6 years ago

Yeah, I agree with boulangere - it's really dangerous to half-cook meat, particularly since it allows the bacteria naturally found in raw meat to multiply rapidly due to warmth and cooking it later might not get rid of all of it...

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

Agree with the other judges. Bad idea.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added over 6 years ago

Par-cooked chicken is done in the industry, but it is cooked to 150 degrees internal temp, just 15 degrees short of the recommended temperature for fully, safely cooked chicken. But htis practice is dying out because of the food safety issues. You can't see pathogens, so you never know how well you did killing them off with a par-cooked item. I would not mess with the idea, instead fully cook, then chill as quickly as possible. Food safety is not something to play around with. Re-heat later if you must.

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