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Honey Lemon Chicken
3 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 thigh
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Water, Municipal, Mississippi | 2 quart(s) |
Honey, Bulk, #285 | 2 pound(s) + 14 ounce(s) |
Lemon Juice, Canned/Bottled, #398 | 2 cup(s) |
Salt, Table, #343 | 2 tablespoon(s) + 2 teaspoon(s) |
Pepper, White, Ground, #337 | 1 tablespoon(s) + 1 teaspoon(s) |
Chicken, Thigh, IQF, #11 | 100 thigh(s) |
Cornstarch, #377 | 2 cup(s) |
Water, Municipal, Mississippi | 1 cup(s) |
DIRECTIONS
1. | Combine water, honey, lemon juice, salt and pepper in a bowl. Set aside. |
2. | Place 25 chicken thighs in each 12" x 20" x 2 1/2" steamtable pan and cover with foil. |
3. | To bake:
|
4. | Drain fat and discard. Pour 3 1/2 cups of honey lemon mixture over each pan of chicken thighs. |
5. | Return to oven and bake until golden brown:
For glazed appearance, baste after 10 minutes. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Portion 1 thigh for each serving. Each portion provides 3 oz. eq. 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.
A honey-lemon sauce can be made from the baked pan liquids. For each 50 servings, dissolve 1 cup cornstarch in 1/2 cup cold water. Drain liquid from cooked chicken, remove fat, and strain. Heat 1 quart of honey-lemon sauce until it simmers, 180 degrees F. Add cornstarch-water mixture and simmer until thickened. Pour over chicken before serving. This can also be used as a sauce for vegetables or rice.
If thighs weigh less than 4 ounces, adjust weights of chicken pieces according to Food Buying Guide. Fifty pounds of cut-up chicken can be used in place of the thighs. Refer to Food Buying Guide for portion sizes to use.