Roasting

The method most frequently used to cook meats and poultry for cold presentation is roasting. Roasting gives meats an attractive, browned exterior.

For cold presentation meats, take into account the additional rise in internal temperature that results from carryover cooking during the longer cooling period. Depending on the size of the item, subtract 2°–5°F (1°–3°C) from the internal temperature normally achieved for hot presentation. For example, if you would normally roast a 5-lb (2.25-kg) chicken for hot service to 160°F (71°C), for cold presentation cook the chicken to an internal temperature of 155°–158°F (68°–70°C).