I am making some lemon chicken, where I sear the pieces first then finish the cooking in the oven in a braising liquid. I was wondering how long I can let the chicken sit after searing before I finish the cooking? I was hoping to sear all the chicken pieces early this afternoon, and then finish them off about 3-4 hours later, will this work? If it does work, how should I store the seared chicken pieces? I was thinking about just putting them in my baking dish, with the herbs, liquid and lemon pieces that I plan to cook with them. Should I then refrigerate this or just leave it out if it will only be a few hours?
How long between searing and finishing cooking meat?
- Thread starter Eric H
- Start date