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Old 12-08-2015, 03:15 PM   #11
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Well now if you don't like feta, don't use it.
I thought you meant an actual dinner party, with neighbors, old friends, new friends and the requisite strange one. (That one brought obviously store bought cookies still in the tray and said she had made them herself.)
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Old 12-08-2015, 03:27 PM   #12
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Just make sure you cook it completely before you refrigerate it. Par-cooked chicken is a recipe for food poisoning.

The problem with cooking it ahead of time is that you run the risk of drying it out or making it tough when you reheat it.
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Old 12-08-2015, 03:41 PM   #13
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Goodness no cinisajoy - I'm not quite ready to entertain that many folks. Some day maybe :)

Jennyema - I would definitely cook it completely, and drying out is my fear. I'm just going to take advice of some of the others and do everything except cook it several hours earlier and then cook it just before service
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Old 12-08-2015, 05:32 PM   #14
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I've made chicken roulade with goat cheese and roasted red peppers Spinach would be nice in that. I would roast asparagus as a side. I think it's would be overcooked by the time the chicken is cooked through. We like it just barely done.
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Old 12-08-2015, 05:52 PM   #15
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Just gonna say...

Prepping the roulade and putting it in the fridge may mean that the inside stuffing won't get to 165 before the outside gets overdone.

Cold stuffing can be tricky. And it must get to 165 since its been immersed in raw chicken juice for hours...
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Old 12-08-2015, 08:13 PM   #16
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Shoot Jennyema - you sound just like my mother when it comes to chicken...which means that if she knew I had prepped beforehand and whatnot she'd refuse to eat...

I just made 1 breast of each of the two I was trying to choose between and gotta say it was much easier than I thought so I may just begin prep 10 minutes or so before they get here so that its going in the skillet when they walk in.

On a side note - if the chicken is cooked through all the way, is it safe to assume that the stuffing is as well? If not, how can I check the temp of that - especially the asparagus which would still be kinda stiff and have small air pockets between stalks?
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Old 12-08-2015, 08:53 PM   #17
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Quote:
Originally Posted by MSoups View Post
...On a side note - if the chicken is cooked through all the way, is it safe to assume that the stuffing is as well? If not, how can I check the temp of that - especially the asparagus which would still be kinda stiff and have small air pockets between stalks?
Both the chicken and the cuffing must reach a minimum cooked temperature of 161F. Use an instant read thermometer inserted into the stuffing.

I recommend cooking the asparagus and other raw ingredients fully before making the roulades.
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