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Chicken Drumstick
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 Drumstick
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, Breaded, Drumstick | 100 drumsticks |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
DIRECTIONS
1. | Place the frozen chicken drumsticks in a single layer on sheet pans (18" x 26" x 1") coated with pan release spray or lined with parchment paper. |
2. | Bake them according to package directions. (Prepare in batches to maintain quality.) CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Remove the drumsticks from the oven and place them in steamtable pans for service. Serve them immediately, or cover them and place them in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. |
4. | Portion one drumstick for each serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours. |