MEASURE (FOR 80 SERVINGS)
Chicken, 8 Piece Cut, IQF, #1022
80 serving(s) , (Cooked Average)
Sauce, BBQ, Hickory Smoke, #2253
Thaw chicken in refrigerator. Drain well. In large bowl, toss chicken with BBQ sauce.
Arrange chicken on sheet pans that have been lined with pan liners or aluminum foil. Use 4 pans for 80 servings.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
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.
Portion 1 breast, or 1 drumstick and 1 wing, or 1 thigh, or 2 drumsticks, or 3 wings for serving. Each portion provides 2 1/2 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.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for poultry.
Ounce equivalence information is based on data from the USDA FNS Food Buying Guide for School Meal Programs.
Baked BBQ Chicken on a sheetpan
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