Cooking Half Chickens...
I am running a little pub in the country cooking homemade food. Most of our food is prepared in advance, vacum packed and frozen by us. We use all this within 14 days.
We have had several requests for Half chicken and chips. My question is as follows:
If we cook those chicken halves about 450grams, then let them cool, vacum pack, then freeze, what would be the quickest but still safe to eat reheating technique? We aim to get food out within 25mins! These will probably be in a sauce e.g BBQ Suace.
A couple of options we have thought about are: Microwave until 82 degrees celsius test using probe,
Leave in vacum pack and use a water bath to heat upto 82 degrees.
We have spoken to a supplier who sell frozen cooked chicken halves, but they say to cook in oven for 45-50 mintues.
As long as the temperature inside is hot enough 83 degrees, is this not sufficient.
Any advice would be appriciated.
We are cooks not chefs as we only cook pub grub!