Cook them asap in the AM, then carve restaurant-style as you would a turkey (remember those days?). Keep the breasts whole and individually wrapped, and you should be able to keep all 3 carved birds on one full sheet pan or split over 2 hotel pans. Might be possible with stiff metal pans (not alum. roasters) to place them atop surfaces near a heat source as well.
For service, slice & shingle breast meat, offer whole legs to high table but otherwise strip out dark meat to lay alongside breast slices.
WARNING: Reserve the grease/fat/pan drippings separate from birds. If it gets the least bit burned it'll taint the flavor during the holding time.
Problem is, I have 2 ovens. 30 game hens and 125 pork pastries to try to cook the day of. They have also already been skinned, so I am not sure how roasting them will work.
I was thinking of stewing the meat the day before and serving cold with a pear brandy sauce. Though I suppose I could roast them the day before and still serve cold.
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timeasmymeasure
I second the roaster oven idea
Date: 2010-12-06 11:20 pm (UTC)For service, slice & shingle breast meat, offer whole legs to high table but otherwise strip out dark meat to lay alongside breast slices.
WARNING: Reserve the grease/fat/pan drippings separate from birds. If it gets the least bit burned it'll taint the flavor during the holding time.
Re: I second the roaster oven idea
Date: 2010-12-07 07:46 pm (UTC)I was thinking of stewing the meat the day before and serving cold with a pear brandy sauce. Though I suppose I could roast them the day before and still serve cold.