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Honey Lemon 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 |
Water, Municipal, Mississippi | 2 quarts |
Honey, Bulk, #2245 | 1 quart + 14 ounces |
Lemon Juice, Canned/Bottled, #2247 | 1 cups |
Salt, Table, #2219 | 2 tablespoons + 2 teaspoons |
Pepper, White, Ground, #2720 | 1 tablespoon + 1 teaspoon |
Cornstarch, #2005 | 2 cups |
Water, Municipal, Mississippi | 1 cup |
DIRECTIONS
1. | Thaw the chicken in the refrigerator. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Drain the chicken well. |
3. | Combine 2 quarts of water, honey, lemon juice, salt and pepper in a bowl, then it set it aside. |
4. | Place the chicken on sheet pans sprayed with food release spray, 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. | To bake:
|
6. | Drain the fat, then discard it. |
7. | Pour 3½ cups of honey lemon mixture over each pan of chicken. Do not cover. |
8. | Return the chicken to the oven and bake until golden brown:
For glazed appearance, baste after 10 minutes CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
9. | Transfer the chicken to steamtable pans for service, or cover and store in warmer until ready to serve. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. |
10. | Make the honey lemon sauce to pour over the baked chicken:
|
11. | 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 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. |
12. | MENU SUGGESTIONS: Crediting on purchased 8 -cut chicken drumsticks and wings differs from USDA 8 -cut chicken pieces. Two-ounce meat/meat alternate servings of purchased 8 -cut chicken pieces are a drumstick and 2 wings OR 3 wings. Two-ounce meat/meat alternate servings of USDA Foods 8-cut chicken are a drumstick OR 2 wings. |
Production Notes
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
See pictures on MRS 506, Ranch Baked Chicken, or MRS 510, Crispy Chicken for illustrations of how to place pieces of chicken on the sheet pan and steamtable pan.
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.