We agreed to do a Seder Supper last Sunday for a church in Grand Rapids. When we agreed to do the Seder we didn’t realize that we were going to be in charge of cooking the meal. So we ended up cooking Chicken Marsele for 200 people.

Now in order to feed 200 people, you need about 90 pounds of chicken breasts. And, in order to make Chicken Marsele, you need to brown those chicken breasts.

Now, I was cooking on a ten burner commercial gas range and had two very large skillets. I would fill the first skillet with chicken breast and then start filling the second skillet with chicken.

By the time I got the second skillet filled, it was time to turn the chicken in the first skillet. And, by the time I got the chicken turned in the first skillet, it was time to turn the chicken in the second skillet. And by the time I got the chicken turned in the second skillet, the chicken in the first skillet was done.

This browning process went on for 2 hours. After that, we started assembling the sauce and simmering the chicken breasts in the sauce. All and all, it took us 5 hours to cook the Chicken Marsele. Since it only simmered for 30 minutes, the rest of the time was spent doing prep work. Fortunately, we did it the day before the meal.

Cornell Sanders, eat your heart out.