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BBQ Hawaiian Chicken (Purchased)
2 oz. eq. meat/meat alternate
Number of Portions: 80 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 80 SERVINGS) |
|---|---|
Chicken, 8 Piece Cut, IQF, #1022 | 80 servings |
Sauce, BBQ, Hickory Smoke, #2253 | 2 quarts |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Pineapple, Canned, Tidbits in Juice, #2415 | 3 quarts |
DIRECTIONS
1. | Thaw the chicken in the refrigerator overnight. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Drain the chicken well. |
3. | Place the chicken pieces in a large bowl and pour the BBQ Sauce over the chicken. Toss the chicken to cover pieces with the sauce. |
4. | Place the chicken on sheet pans sprayed with food release spray or lined with pan liners or aluminum foil. (The chicken should be panned in single layers, with like pieces on one sheet pan, such as all of the drumsticks together, all of the wings together, etc. Larger pieces of chicken take longer cooking time than smaller pieces). |
5. | Place Pineapple Tidbits in a food processor and process them until they are a shredded consistency. |
6. | Top each chicken piece with a #40 scoop of pineapple. |
7. | To bake:
Check for the desired temperature of different-sized pieces after 20 minutes of cooking time as different pieces may take longer to bake. If the pieces begin to brown too quickly, cover them with aluminum foil. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
8. | Place the chicken in steamtable pans. Serve it immediately, or cover it and place it in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
9. | Portion 1 breast, OR 1 thigh, OR 1 drumstick and 2 wings, OR 2 drumsticks, OR 3 wings for serving. Each portion provides 2 oz. eq. of meat/meat alternate. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within |
10. | MENU SUGGESTIONS: Crediting on purchased 8 -cut chicken drumsticks and wings differs from USDA 8 -cut chicken drumsticks and wings. Two-ounce meat/meat alternate servings of purchased 8 -cut chicken pieces are a drumstick and two wings or four wings. Two-ounce meat/meat alternate servings of USDA Foods 8-cut chicken are a drumstick or two wings. To prevent confusion about differences in servings between purchased and USDA Foods 8 -cut chicken and meet daily meat/meat alternate ounce requirements, it is recommended that PURCHASED 8-cut chicken be menued for grades K -5 and 6 to 8 and USDA Foods 8-cut chicken for grades 9 -12 |
Production Notes
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.
Miscellaneous Notes
Ounce equivalence information is based on data from the USDA FNS Food Buying Guide for School Meal Programs.