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Italian Baked 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) |
|---|---|
Spice Blend MS, Italian, No Salt, #561 | 1/4 cup(s) |
Salt, Table, #343 | 2 tablespoon(s) |
Pepper, Black, Ground, #336 | 3 tablespoon(s) |
Garlic Powder, #331 | 1/3 cup(s) |
Onion Powder, #326 | 3 tablespoon(s) |
Chicken, 8 Cut, Frozen, Commodity | 40 pound(s), ready to cook |
DIRECTIONS
1. | Combine Italian spice blend, salt, black pepper, garlic powder, and onion powder in a food processor and grind to fine powder. Set aside. |
2. | Rub chicken with spice mixture. |
3. | Place chicken on aluminum foil lined sheet pans. |
4. | Cover and let set overnight in refrigerator. CCP: Cover and refrigerate at 41 degrees F or lower. |
5. | When ready to cook the recipe, remove chicken from the refrigerator. To bake: CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Transfer to steamtable pans for immediate service or cover and store in warmer until needed. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | 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.