MEASURE (FOR 80 SERVINGS)
Chicken, 8 Piece Cut, IQF, #1022
Sauce, BBQ, Hickory Smoke, #2253
Pineapple, Canned, Tidbits in Juice, #2415
Thaw chicken in refrigerator.
Place chicken in large bowl and pour barbeque sauce over chicken.
Top with 1 ounce of pineapple.
Bake uncovered until tender, checking frequently:
Conventional Oven: 425 degrees F, 50 minutes.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Transfer to steamtable pans (12" x 20" x 2½") for serving. If the chicken will be stored until time for service, cover with aluminum foil and cut holes in aluminum foil. Place the steamtable pans in warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 1 breast, or 1 drumstick and 1 wing, or 1 thigh, or 2 drumsticks, or 3 wings for serving. Each portion provides of 2 1/2 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.
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.
If using purchased products, refer to the USDA FNS Food Buying Guide for School Meal Programs, or check for CN labels for correct yield information.
Ounce equivalence information is based on data from the USDA FNS Food Buying Guide for School Meal Programs.
Hawaiian chicken serving of breast piece
Hawaiian chicken serving of thigh piece
Hawaiian chicken serving of drumsticks
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