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Home Cooking

Braising chicken for a crowd?

Magaroni | Oct 22, 201905:46 AM     6

My friends and family rank my braised chicken dishes among their favorites out of my repertoire: French-style chicken with 40 cloves of garlic, Moroccan chicken with preserved lemons and olives, an Indonesian recipe with star anise and orange, and a handful of other Mediterranean dishes. I do them all pretty much the same way, brown chicken pieces (legs, thighs, and sometimes bone in breasts) then brown aromatics and /or vegetables, then add a bit of liquid, then cover with a tight fitting lid and simmer on medium/low or in the oven (usually around 350) until fork tender. I use my dutch ovens, clay cookware, or big stainless steel skillet, and these are nice pieces with perfect fitting lids.

I was wondering if there was any way to scale this process up, preferably with disposable aluminum pans, to feed maybe 10-25 people? I'm wondering if anyone has a foolproof time/temperature/equipment combo to get perfect textured chicken. I'm looking for a pretty idiot-proof method, because in the scenarios I'm imagining there's lots of distractions and other kitchen things going on. I'm most worried about the chicken drying out without my great cookware and lids. I'm comfortable enough cooking to put the braising liquid in a pot at the end and reduce/adjust the seasonings as needed.

Thank you from a long time lurker and first time poster!

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