I am going to be hosting a wedding at my house for my sister's best friend. She really wanted a hot meal and I feel pretty comfortable with prepping and cooking for 50 .. but I need a little advice on a couple of items.
I will be doing a grilled (maybe pan seared) chicken breast topped with a home made chicken gravy along with homemade mashed potatoes. Here is where I need some help .. I will need to have these done before the start of the ceremony and holding in the oven. The wedding starts at 4:00 so I figure I need to have all my prep done at 3:30 so that the kitchen is tidy for guest arrival. Dinner is planned to start at 5:00pm. I will have chaffers for services. I would really like to get the potatoes done ahead of time - maybe even the day prior.
So here is where I need help .. I am thinking I will cook the chicken about 75% to done so that it finishes in the oven with the gravy on top to hold in moisture. The potatoes will be portioned into (2) half sheet pans. I think 1.5 hours on the chicken at 200 degrees will be good to hold the chicken and bring to final cook temp but am worried this could be pushing the limit. On the other hand I think the potatoes may be too dense and cold coming from the fridge to come to temp in 1.5 hours. Any thoughts?
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