Some questions about Coq au Vin
I have a few questions about bulk cooking:
1. Can you freezer coq au vin?
2. I am making this for 30 people so wondered if I could make it batches then reheat once thawed?
3. How long and what temp for reheating should I use?
4. Could this recipe be cooked in a slow cooker
5. Can stock be substituted for some of the red wine?