Getting ahead with Chicken Basque
Asked on 31 Dec 2017 by Kath Conway
Making Chicken Basque to eat when arriving home from starters elsewhere.
Trying to get the timing right - could I leave it in the oven part prepped and set oven to come on for an hour so it will be ready on our return? Any advice appreciated :)
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Hello,
Rice is risky and chicken needs to be kept refrigerated so I wouldn’t do it exactly as you suggest but I would make it up to the point – just before you add the stock.
Refrigerate it once it is all cold and later on that day or the next when you are ready to cook it, put it back on the top heat add the stock, wine and seasoning and carry on from there as per the recipe.
Best wishes
Lindsey