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Old 12-14-2017, 12:58 PM   #1
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Poor planning

So, I started defrosting this chicken at around 2pm this afternoon intending to cook it and keep it in the fridge for eating tomorrow. It's now 9pm here and I'm exhausted. If I cook it now (I normally cook on 180C for like 2 hrs-ish), it will be too hot to put straight in the fridge before bedtime.

I'd like to slow roast it overnight instead, but most recipes I've seen recommend slow cooking a whole chicken for around 3-4hours. I need about 6-7 hrs :D

Anyone got any ideas what I should do?

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Old 12-14-2017, 02:23 PM   #2
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I would put it in the fridge and cook it tomorrow. If you roast it for 6-7 hours, it will be overcooked and dry.
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Old 12-24-2017, 05:08 AM   #3
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In the mid 60s, my brother worked for AEI (Amalgamated Engineering Industries) . He won a turkey in a prize and received on Christmas eve, a 25lb frozen turkey. Mom was not amused.

My post More poor planning might help.


In the mid 60s, my brother worked for AEI (Amalgamated Engineering Industries) . He won a turkey in a prize and received on Christmas eve, a 25lb frozen turkey. Mom was not amused.

My post More poor planning might help.
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Old 12-24-2017, 08:45 AM   #4
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You can put a hot bird in the fridge why not. If it can rest on a plate or board to get closer to room temperature it’d be better but not the end of the world.
Don’t put a hot dish in the fridge so you may need to transfer to a new dish.
Condensation will likely happen but oh well or put a couple paper towels in to to absorb.
Of course cooking, resting, carving and eating is always the freshest but life happens. Also pour your drippings into a bowl or pot for the fridge to.

To serve hot and fresh as possible I like to carve it cold the next day cold stacking it into a casserole dish with an oven ok lid. I prefer deep over wide and shallow but whichever works. If no lid use tight fitted tinfoil.
Remove excess fat from your dripping and add on top of the meat so it can remedy back through. If you’re keeping it specifically for gravy you can use chicken broth instead not water keep your flavour going about 1/2” or so across the bottom and if you’re using stock and it’s not enough top off with broth. Put that back in low and slow to warm up because everything is already cooked.
Again keep that juice with the meat crumbs for making homemade soup later freeze it if it’s going to be a while. Good base for turkey, chicken, veggie soups and so many more especially if you cook with herbs that stock will be dynamite in soup.

Good luck
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Old 12-24-2017, 10:36 AM   #5
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Quote:
Originally Posted by Kevin86 View Post
You can put a hot bird in the fridge why not.
It can heat up the fridge and the other food in it too much and possibly cause food safety problems.
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Old 12-24-2017, 11:27 AM   #6
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In one of the commercial kitchens where I worked was to put the chicken in a zippy back and run cold water over it for about 45 minutes. I thaw all my meat that way.
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Old 12-28-2017, 02:03 PM   #7
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That’s correct my bad. I was thinking warm standing room temperature kinda thing. Not fresh hot.
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