Hi,
I am hosting an event where I’m serving mac & cheese with various toppings.
The cheese sauce I will hold in a soup kettle and combine with cooked pasta just before serving - not too concerned about this but welcome any comment.
One of the toppings is teriyaki chicken. This one I am concerned about. In an ideal world I would cook these from raw to order, but I will be cooking by myself so this will be too time consuming as I will dishing up other things and I will spend half the time washing my hands.
Service is 4 hours.
How would you do this without the chicken drying out? I’m thinking to bake the breasts whole, keep them above temperature somehow (chafing dish?) and then dice and finish in a pan combined with the sauce. Is there a better way? This could be done in 2 batches.
Thanks so much in advance for your advice.
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