here

I had an uncle how would cook chicken for our family get-togethers. He would
cook the chicken pieces right out of the package until they were done. He
would then place that batch into one of those five gallon insulated drinking
water containers. He then adds some kind of marinade. He would continue to add
chicken and mix pieces in the container. I remember the chicken to be both
good and warm even hours later. I have a gathering coming up and I am looking
for information on this way of cooking.

dave bugg

What way of cooking? Although I wouldn't do it (chicken that is warm doesn't
speak to whether or not it is safe), all you are describing is filling an
insulated container with cooked chicken and dumping some sort of sauce on
top. Pick a sauce that tastes food to you.

Food safety note: Once chicken has cooked, it can be left out for two hours.
If it is going to be any longer than that, you want to hold the chicken
above 142F or cool it to below 41F.

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

edwin pawlowski

If you want to keep it warm for a long time, add a heat sink, such as a
brick or two wrapped in foil and heated to about 175 degrees.

randy

I developed this recipe which involves a post marinade. It was styled
after the chicken I used to get at chicken shacks in NC. -RP
http://www.nakedwhiz.com/thechicken.htm

here

Outstanding. This is what I was looking for. I thank you and the others on the
food safety points and will now have something to cook for the big event.

randy

Just so there is no confusion, the recipe calls for wrapping the chicken
in foil and putting them into a cooler. The cooler is to keep them hot
while they steep in the sauce. Some thought it was for chilling the
chicken.