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Chicken Done Early!?!?!?!
- Thread starter G Lamb
- Start date
G,
Wrap them tightly in foil (so the juice won't leak out) and then wrap the foiled birds in towels. Place those in the oven (don't turn it on). The birds should hold pretty well. You can also put them in a ice chest instead if you prefer (no ice of course). When it's time to serve, unwrap carefully as juice will have accumulated in the bottom of the birds; save the juice! Reheat gently if necessary by halving or quartering the birds, place in a shallow pan, pour saved juice over them and foil. Place in 325 oven until warmed (120ish).
Paul
Wrap them tightly in foil (so the juice won't leak out) and then wrap the foiled birds in towels. Place those in the oven (don't turn it on). The birds should hold pretty well. You can also put them in a ice chest instead if you prefer (no ice of course). When it's time to serve, unwrap carefully as juice will have accumulated in the bottom of the birds; save the juice! Reheat gently if necessary by halving or quartering the birds, place in a shallow pan, pour saved juice over them and foil. Place in 325 oven until warmed (120ish).
Paul
K Kruger
TVWBB 1-Star Olympian
When chicken is done early there will be no way to preserve crisp skin (if you have achieved crisp skin in the first place) so there's no use bothering with that. If you do all Paul noted the chicken will hold fine. If you flip the birds before wrapping (breast side down) gravity will pull juices into the breast making it very juicy.