Help for Christmas dinner with chicken

I have to make four roast chickens (along with sides, etc.) for Christmas dinner with my brother's massive family. Should I do two and two? How do I keep the first two warm and non-poisonous as I cook everything else? Should I do them ahead of time and reheat them, and if so, how?

  • Posted by: Kelly27
  • December 23, 2019


Kelly27 December 23, 2019
Thank you guys so much for your help. I've modified the menu a bit to ease some of this quandary. I appreciate your help more than I can say. Happy holidays!
Gammy December 23, 2019
Two and two is a good idea, you can do the first two a day or two in advance, break down and refrigerate. I would also make a gravy or jus. On the big day, slice down the breasts, put in a frying pan with lid, add a bit of that jus and heat very gently until warm. You could warm the drums and thighs in the oven in a casserole, adding a bit more jus, cover and warm them toward the end of the roasting time of #3 and 4. Enjoy!
Nancy December 23, 2019
Ideas -
Spatchcock for faster cooking and to take up less oven space
If you can serve all from first 2 birds, cook in sequence for first and 2nd serving
Hold cooked birds in a insulated cooler or wrapped in foil, towels, blanket for an hour or so
Cook sides in other appliances...toaster oven, instant pot etc
Plan some room temp or cold sides
Good luck in your heroic efforts!
Nancy December 23, 2019
And/or serve the chicken over a baguette, bread salad or toasted sourdough (idea from the Judy Roger's Zuni Cafe roast chicken recipe). Set the kids to make the toast or salad.
Eliminate stuffing for one year and free up oven for other dishes.
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