WineLovers Discussion Group

I am preparing a buffet for 40 and needed to brown the chicken braciole . Not having a roasting pan to accommodate the entire lot I borrowed one from a friend. Large, deep and non sitck.....a big mistake. The meat was done way before it browned. I deglazed the pan with some chicken stock and browned the juices over high heat in a separate saucepan, some what saving the appearance but I wonder if there is a roasting pan that would do the trick ? What steps do you take and what pan gets a good brown before finish
I did not use my thin bottomed SS roaster- not large enough. Like wise the Le Creuset Dutch oven. Should have bit the bullet and did multiple batches browning the rolls first then finishing them off in the oven but I didn't have all day. The other option was to crank the oven to 500 which burned the oozing stuffing. Che disastro !!!

For a one-off purpose like this, I go to a big grocery store and peruse the selection of one-use foil pans.

Offhand, it seems to me that doing them on the stove top in batches would be the best way to go. Time consuming, though, as you said.

Tough one. Sear in advance somehow. Buck up and batch it.

Or would it be possible to cook through first to semi-done in the oven then crank the heat and turn frequently. Or do the same in the broiler after pre cooking?

I can't even imagine cooking for 40!