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BBQ Chicken
2 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, 8 Cut, Frozen, Commodity | 40 pound(s), ready to cook |
Sauce, BBQ, Hickory Smoke, #287 | 3 cup(s) |
DIRECTIONS
1. | Thaw chicken in refrigerator. Drain well. |
2. | Arrange chicken on sheet pans that have been lined with pan liners or aluminum foil. Use 4 pans for 100 servings. |
3. | Brush barbecue sauce over chicken. |
4. | To bake: CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Transfer chicken in steamtable pans. Cover with pan-liner instead of aluminum foil or saran wrap to ensure that chicken remains crisp. Serve immediately or place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
6. | Portion 1 breast, 1 wing and 1 drumstick, or 1 thigh with back for each serving. Each portion provides 2 oz. eq. serving of meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.
If using purchased products, refer to the USDA Food and Nutrition Services Food Buying Guide for School Meal Programs, or check for CN labels. Adjustments may need to be made to the nutritional analysis.
Miscellaneous Notes
Ounce equivalence information is based on data from the USDA Food and Nutrition Services Food Buying Guide for School Meal Programs.