Posted by Ron on April 26, 19100 at 21:02:17 :
In Reply to: Warming Question posted by Trina Huffman on April 26, 19100 at 15:11:46 :
I hope I made this before Carl
I first want to say from the sound of your post you are taking a risk that no cater would take. You really need to look at your food storage and proper temperature control. SO you will need to keep all chickens cold BELOW 40F . This is a must then cook them all at one time. You can cook them the day before but how will you get them cold ? So if you could provide details and how large of a group have you cooked for before ?
You should look into renting ovens to cook the day of the event and a refrigerator to store the chickens.
To give a a clear idea of what you are trying to do I would not do with less than a trained staff in the kitchen of 3 . So don't try to save money and have it affect the possibility of a food born illness. By trying to save a few dollars it may cost you in the long run.
But back to the subject after warning you that you food plan is flawed please provide more details.
When do you plan to buy the chickens
Where will you store them
What type of prep and can you keep them cold while prepping ?
How and where do you plan to cook them ?
Ron Edwards
Catering Chef
Classic Kitchen Associates Caterers
Sonoma Wine Country Weddings and Events
http:// www.classickitchen.com