Heating Instructions

Thank you for choosing McCaffrey's Catering. We hope you enjoy the delicious food our chefs have prepared for you, your friends, and your family.

Quick Heating & Safety Guide:

* Bakeware: Items delivered in white & black trays with plastic covering are not oven safe. Please remove the items and transfer them to an aluminum pan or another oven-safe dish before heating.

* Bring Items to Room Temperature: Let refrigerated items sit before reheating for more even heating.

* Oven Recommended: Microwave reheating is not recommended. Use an oven or toaster oven. Cover food with foil or lid that comes with item to prevent overbrowning. Spread bulk items in a single layer on pan or dish. When heating multiple items together in the oven, cook at 350 degrees, add cooking time, and continually check for doneness.

* Check Temperature: Reheated food should reach 165°F (74°C). Use a stemmed thermometer. Consume all food items within 2 hours of removing them from the oven.

* Storage: Keep leftovers covered and refrigerated at 41°F (5°C) or below. Eat within 2 days.

​

​

Chicken Marsala

  • Preheat oven to 350°F (163°C).
  • Optional: Add a bit of liquid if sauce looks thickened or reduced, stir in a few tablespoons of chicken broth or water to loosen it slightly before heating.
  • Cover tightly with foil: This prevents the chicken from drying out and keeps the sauce from reducing further.
  • Bake for 25-35 minutes or until the internal temperature reaches 165°F (74°) in the thickest part of the chicken. Halfway though heating, stir the sauce gently if needed and rotate the dish.
  • Optional: Uncover for the last 5 minutes if you prefer slightly thicker sauce.

Chicken Parmesan

  • Heat oven to 350°F (165°C).
  • Optional: Sprinkle with extra cheese if desired (mozzarella and/or Parmesan).
  • Cover the dish tightly with foil to retain moisture and ensure even heating.
  • Bake for 20-30 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
  • Uncover for the last 5 minutes to melt and slightly brown the cheese on top.

Chicken Champagne

  • Heat oven to 325°F (165°C).
  • Optional: Add 1/4 to 1/2 cup of Champagne, white wine, chicken broth, or a bit of cream to refresh the sauce and keep it from drying.
  • Cover the dish tightly with foil or a lid to trap moisture and prevent the cream-based sauce from breaking or burning.
  • Bake for 20-30 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
  • Optional: Uncover for the last 5-7 minutes to slightly reduce or thicken the sauce but watch carefully to prevent cream sauce from curdling or breaking.

Chicken Piccata

  • Heat oven to 350°F (165°C).
  • Optional: Pour in 1/4 to 1/2 cup of chicken broth, lemon juice, or white wine (or a mix) over the chicken to prevent drying out.
  • Cover tightly with foil or a lid to trap steam.
  • Bake for 25-35 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
  • Optional: Uncover for the last 5 minutes if you want the top slightly browned, or if too much liquid has accumulated.

McCaffrey's Grilled Chicken

  • Heat oven to 325°F (165°C).
  • Optional: Drizzle 2-4 tablespoons of chicken broth or olive oil over the chicken.
  • Cover tightly with aluminum foil or a lid to trap steam and heat evenly.
  • Bake for 20-30 minutes or until the internal temperature reaches 165° (74°C) in the thickest part of the chicken.

8 Pieces of Bone-in Chicken

  • Preheat oven to 375°F (190°C).
  • Optional: Place a wire rack on a sheet tray or just a sheet tray (best for crisping). Lightly spray or oil the rack/sheet tray to prevent sticking.
  • Cover loosely with foil (this prevents over-browning while allowing the interior to heat).
  • Bake covered for 15-20 minutes to warm the inside.
  • Remove foil, then bake uncovered for another 5-10 minutes to re-crisp the skin.
  • Check temp: Chicken should reach 165°F (74°C) at the thickest part, especially near the bone.
  • Let the chicken rest 2-3 minutes after reheating for juices to redistribute.

Chicken Francaise

  • Preheat oven to 325°F (165°C)
  • If the sauce looks too thick or dry, stir in 1/4 to 1/2 cup of chicken broth or white wine to help rehydrate it.
  • Cover the dish tightly with foil or a lid to retain moisture and prevent the egg coating from drying out.
  • Bake for 20-30 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
  • Optional: Uncover during the last 5-7 minutes if you would like the top slightly browned or if there's too much liquid in the dish.

Chicken Tenders

  • Preheat oven to 375°F (190°C).
  • Cover the pan loosely with foil to prevent over-browning while heating.
  • Heat for 12-15 minutes.
  • Remove foil and continue heating for 5-8 minutes, until tenders are hot and the coating is crisp.
  • Internal temperature should reach 165°F (74°C).

Thai Chicken Burgers

  • Preheat oven to 325°F (165°C).
  • Optional: Place burgers on a wire rack over the baking sheet to allow air to circulate underneath or arrange the burgers in a single layer, spaced evenly apart.
  • Optional: Add moisture by lightly brushing or spraying the tops with a little oil to keep them from drying out.
  • If they're dry (or heavily spiced), you can tent loosely with foil or place a small oven safe dish of water in the oven to create stream.
  • Bake for 15-25 minutes, depending on burger thickness. Flip halfway through for even heating if not using a rack.
  • Check internal temp: Burgers should reach 165°F (74°C) at the center.
  • Optional: Broil for 2 to 3 minutes at the end if you want a slightly crisp top.

Traditional Turkey Breast with Gravy

  • Preheat oven to 325°F (165°C).
  • Cover the dish tightly with foil or a lid to trap steam and heat evenly.
  • Bake for 30-40 minutes. Turkey should reach 165°F (74°C) in the center of the thickest slices.
  • Optional: Uncover for the last 5-10 minutes if you want to slightly reduce the gravy or brown the top layer a bit.

​