Roast Chicken for 40

Bev.LindaAugust 20, 2014

Hi! I have been reading posts from here for a while, but this is my first time writing one. I need some advice. I am having a party for around 40 people. We are doing roast chicken in pieces among other dishes. I was wondering if I could marinate and roast the chicken, then freeze it until the party, then thaw it and heat it up. Would it change the texture too much? I am all about preparing things beforehand if I can help it. Thank you for your answers. :)

Thank you for reporting this comment. Undo

I'm with you on preparing before hand. Cooked chicken can be successfully frozen and reheated, but it'll be more bother, and take just as much time, than just cooking it fresh! It's also better done if it's something you do all the time than something you're trying to get right, with no practice, for entertaining. If you're concerned about the prep time, you can break them down the day before, or have the butcher do it. If you're concerned about oven space, you might rent a catering oven, or get a countertop oven.

    Bookmark   August 20, 2014 at 1:08PM
Thank you for reporting this comment. Undo

I think you also increase the chances of overcooking, under cooking, drying out or serving cold chicken. If the chicken will be cut in pieces, it doesn't take that much room to roast chicken for 40, especially if you do simple breasts and/or thighs. Do you have double ovens? I think mine would allow me to do the meat in one oven and the sides in the other. You can also plan sides that don't require the oven to help with logistics. But I think cooking, freezing and reheating the chicken would be more effort and less certain results.

    Bookmark   August 21, 2014 at 12:37PM
Thank you for reporting this comment. Undo

I am figuring that you will need about 80 pieces or 10 whole birds. Since I am not that fond of frozen and re-heated chicken, can you make it the day before and just keep it cold?

Oven space may be an issue but if you have a rotisserie on your grill, you can get 3 to 4 birds on the spit and dismember when they are done. Or mooch oven/refrigerator time from a neighbor......

    Bookmark   August 21, 2014 at 2:17PM
Thank you for reporting this comment. Undo

Thanks for the responses! I do have a roaster oven plus a regular oven, so I will be able to divide up things, I think. I see how it would be more work in the end. At least I can pull out all my little desserts drop the freezer and simply set those out. I love the ease of only having one or two things to make. Thanks again!

    Bookmark   August 21, 2014 at 7:15PM
Thank you for reporting this comment. Undo

Since I am not that fond of frozen and re-heated chicken, can you make it the day before and just keep it cold?

Peppi - Just your portion, or everyone's?

(LOL just kidding - just struck me as funny when I read that!)

    Bookmark   August 22, 2014 at 7:32PM
Sign Up to comment
More Discussions
Boneless Chuck Roast as a stand in for a brisket?
Normally I'd be cooking a brisket for Passover, so...
So what is "a bunch"?
It drives me crazy when recipes call for a bunch of...
As Seen on Food Fortunes -- Can you measure flour?
Have you seen this show? Shark Tank for the comestibles...
How Do You Cook Brown Rice?
Having just turned 52, it is no longer possible to...
The Monkey Princess makes pasta and pies
The Princess has Italian grandparents on Dave's side,...
Sponsored Products
The Contender Ape Meat Tenderizer
$9.99 | zulily
Good Directions Outdoor Fire Pits 26 in. Fire Bowl with Spark Screen Black FB-2
Home Depot
Braided Area Rug: Valencia Ochre Tea 5' x 8'
Home Depot
Bramble - Farmhouse Side Board with Chicken Wire in Multi Color -...
Great Furniture Deal
Canterbury Denton 7 Piece Counter Height Set in Roasted Cocoa
Beyond Stores
Contemporary Style Table Lamp with Standing Chicken Appearance
At Home Designs McKinley Recliner
$799.00 | LuxeDecor
Lynx 42-inch Built-in Grill with Cast Brass Burners and Rotisserie
© 2015 Houzz Inc. Houzz® The new way to design your home™