Heating Instructions

Thank you for ordering your catering needs through McCaffrey's. Please enjoy your food prepared by our chefs just for you.

ITEMS COMING IN WHITE TRAY WITH PLASTIC COVERING ARE NOT OVEN SAFE. REMOVE ITEMS AND PLACE IN AN ALUMINUM PAN OR OVEN SAFE DISH.

Remove items from refrigerator and let come to room temperature before reheating. Food items will reheat more evenly if at room temperature. Ovens vary, please use these directions as general guidelines, and check your items often. Reheating in an oven or toaster oven is recommended. Cover items to help in the reheating process and prevent over browning. Suggested reheating times may need to be increased if reheating either multiple dishes simultaneously or large quantities. Bulk items will reheat more evenly if they are in a single layer.

Always check the internal temperature of food with a stemmed thermometer before eating. Reheated food should reach a recommended 165 degrees before consumption unless specifically noted.

Always keep stored food covered and refrigerated at 41 degrees or less.

Microwave reheating is not recommended in most cases for the best quality product. If you do choose to use a microwave oven, follow these guidelines:

  • Never put foil or metallic containers in the microwave.
  • Keep food loosely covered with microwave-safe wrap.
  • Rotate or stir items at least once during the reheating process.

Always use caution when removing containers from oven. For ease and safety, always place black oven safe containers on a cookie sheet before placing in the oven. Do not place black containers directly on oven floor or a heating element. Clear plastic lids or covers should be removed before reheating.

Platters and Displays should be kept refrigerated at 41 degrees or less until ready to serve. Consume within 4 hour after removing from refrigerator.

Chicken & Turkey

Chicken Marsala

  • Preheat oven to 350°F (163°C).
  • Add a bit f liquid (optional): 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.
  • 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).
  • 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).
  • Add moisture: 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.

Our Signature Grilled Marinated Chicken

  • Heat oven to 325°F (165°C).
  • 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 temperate reaches 165° (74°C) in the thickest part of the chicken.

8 Pieces of Roasted 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.
  • Optional: Broil for 1-2 minutes at the end for extra crispiness. Watch carefully to avoid burning.
  • 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.

Fried Chicken

  • Take fried chicken out of the fridge and let sit at room temperature for 10-20 minutes.
  • Heat oven to 400 degrees
  • Place chicken pieces on wire rack or foil-lined baking sheet.
  • Heat in center of oven for 15 to 20 minutes.

Chicken Tenders

  • Preheat oven to 350 degrees
  • If tenders are cold, allow them to come to room temperature by placing them on a plate for about 15 minutes
  • Arrange chicken tenders on baking sheet in a single layer, leaving enough space between each piece to allow for even heating.
  • Bake in preheated over for 15-20 minutes, or until heated through and crispy.
  • Chicken Oscar
  • Heat oven to 350 degrees
  • Place chicken in oven safe dish, cover with aluminum foil.
  • Heat in oven for approximately 25 minutes.

Thai Chicken Burgers

  • Preheat oven to 325°F (165°).
  • Optional: Place burgers on a wire rack over the baking sheet to allow air to circulate underneath or arrange the Thai Chicken burgers in a single layer, spaced evenly apart.
  • Optional: Add moisture - Lightly brush or spray 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 203 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.

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