I will be making the Zuni Roast Chicken and Panade for some guests, but I need to know how to make them both because they need very different oven temps- I cook the chicken at 500 and Panade needs low temps. Which should I cook first? The last time I made the panade, I tried reheating it but the texture was off. Should I roast the chicken before and then add it during the last 15 minutes the panade is cooking? Any help greatly appreciated!!!!!