boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
hi everyone,
i need to serve @ 300 pcs(thigh, wing, drum)in 2 hours.
i'm plan on having @ 50 pcs chafed for start of service and continue cooking to replenish.
my question is, and i searched and searched, what is the best method for finishing the product?
into chafing pan unsauced, and dunk each pc in warm sauce and serve?
dunk each pc in sauce and into chafing pan?
or fill pan with sauce and have chicken sit in it?
if anyone could offer any thoughts they would be greatly appreciated.
some of y'all will know what this is for so i might just be :crazy: for even asking...:becky:
i need to serve @ 300 pcs(thigh, wing, drum)in 2 hours.
i'm plan on having @ 50 pcs chafed for start of service and continue cooking to replenish.
my question is, and i searched and searched, what is the best method for finishing the product?
into chafing pan unsauced, and dunk each pc in warm sauce and serve?
dunk each pc in sauce and into chafing pan?
or fill pan with sauce and have chicken sit in it?
if anyone could offer any thoughts they would be greatly appreciated.
some of y'all will know what this is for so i might just be :crazy: for even asking...:becky: