How to Precook Chicken When Cooking for a Crowd

Cooking chicken for a crowd doesn't have to be a challenge.

Versatile chicken is one way to satisfy the diverse tastes of a crowd. The meat takes to marinades, sauces and dry rubs. If you have a crowd coming over, cook the chicken ahead of time and finish it off after the crowd arrives. Plan on 2 pieces of chicken per guest. Cook the chicken completely before placing it in the refrigerator or freezer. Do not cook the chicken partially, as you might with other foods. It must be cooked through.

Things You'll Need

• 2 tbsp. each dried thyme, parsley, onion flakes
• 1 tsp. each dried red chili flakes, ground black pepper, garlic powder
• Small bowl
• Cooking spray
• Roasting pans
• 45 chicken thighs and drumsticks
• Meat thermometer
• Aluminum foil
• Sauce
• Pastry brush

Instructions

Season and Bake

1. Combine the basic herbs and seasonings. Spray the roasting pans with cooking spray so the clean up is less trouble.

2. Lay the chicken pieces skin-side down on the roasting pans. Don't crowd the chicken. The pieces should be at least 1 inch apart.

3. Sprinkle about 1/8 tsp. of the seasoning mixture on each piece of chicken. Turn the chicken over so the skin side is up. Sprinkle another 1/8 tsp. of seasonings on each piece. You don't have to be exact with the seasoning. Put 1/8 tsp. in the palm of your hand until you can estimate correctly. Think of 1/8 tsp. as a big pinch. The spices are more than you'll need for 45 pieces of chicken, just in case you're more generous seasoning the first pieces of chicken.

4. Put the chicken in a preheated 400 degree Fahrenheit oven. Bake for 35 to 40 minutes until an instant-read thermometer reaches 165 degrees Fahrenheit. Poke the thermometer into the flesh of the chicken without hitting the bone. The chicken will be completely cooked at an internal temperature of 165 degrees.

5. Let the chicken cool, then place it in zipper-top bags and refrigerate or freeze it. Allow time for the cooked chicken to defrost before reheating.

Party Time

1. Place the chicken directly from the refrigerator into a 350 degree oven. Put the chicken pieces on cookie sheets or roasting pans and cover the pans with aluminum foil. The foil keeps the chicken from drying out. Heat for 15 minutes.

2. Remove the pan from the oven. Take off the aluminum foil.

3. Baste with sauce. Place back in the oven for 10 minutes. The chicken has already been cooked, so you're just reheating it and giving the sauce time to caramelize and flavor the chicken.

Sauces

1. Combine equal parts, lemon juice, honey and mustard for a sweet and sour honey mustard sauce.

2. Mix equal parts ketchup and maple syrup. Add 2 tsp. red pepper flakes, 1 tbsp. dried onion flakes, 1/2 tsp. garlic powder for every cup of sauce for a spicy barbecue sauce.

3. Measure 1/2 cup of rice wine vinegar, 1/4 cup of soy sauce, 1/4 cup brown sugar, 1 tsp. each grated fresh ginger and garlic, 1/4 cup sliced scallions and 1 tsp. sesame oil for a quick teriyaki sauce.

Tips & Warnings

• Don't crowd the chicken pieces on the roasting pan and don't crowd the pan in the oven. Air needs to circulate around each pan.

• Do not start the cooking process and then stop it before the chicken is cooked throughout. Salmonella is a small, but real, threat.

• Wash your hands, knifes, cutting board and anything else that touches the raw chicken.

References

• "The Good Housekeeping Cookbook"; Zoe Coulson; 1973
• "The Art of Cooking Preparing and Presenting Fine Food"; Arnold Zabert; 1984
• USDA: Chicken from Farm to Table