On Saturday, July 14, I will be serving 20 pounds of chicken pieces and 10 pounds of sausage. I have a plan for cooking all of it the day before. I will brine the chicken.
I am not sure how to reheat it for the lunch. I will be there by 9 AM and the lunch is at noon. I have borrowed two large Nesco type roasters and five large crockpots. I also have a microwave if necessary. Any advice about how to reheat it and times would be greatly appreciated.