Precooking Chicken

samvalawMember

I want to precook some mesquite smoked chicken and serve several days later. My thought was to cook approx 3/4 done and then finish it off on day of party in oven to crisp the skin. I'm cooking approx 50# of pieces and want it to be moist. The final cook could either be in oven or an old propane drum style pig cooker (my pre cookshack smoker of choice). I would appreciate some experienced catering advice,I can't spend the night of the event in front of a smoker.

1/13/046:48 AM

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tomMember

I'd still cook my breast up to 160ï¿½ and dark to 175ï¿½.

Finish lightly .as you said.

1/13/047:58 AM

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