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Italian Baked Chicken (Purchased)
2 oz. eq. meat/meat alternate
Number of Portions: 80 Size of Portion: 1 serving
Recipe HACCP Process: #3 - Complex food preparation
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 80 SERVINGS) |
|---|---|
Chicken, 8 Piece Cut, IQF, #1022 | 80 servings , (Cooked Average) |
Spice Blend MS, Italian, No Salt, #2734 | 1/4 cup |
Salt, Table, #2723 | 2 tablespoons |
Pepper, Black, Ground, #2718 | 3 tablespoons |
Garlic Powder, #2709 | 1/3 cup |
Onion Powder, #2714 | 3 tablespoons |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
DIRECTIONS
1. | If the chicken is frozen, thaw it in the refrigerator. Drain the chicken thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Combine the Italian Spice Blend, salt, black pepper, garlic powder, and onion powder in a food processor and grind them into a fine powder. |
3. | In a large bowl, toss the chicken with the spice mixture. |
4. | Place the chicken on aluminum foil lined pans sprayed with pan release spray. (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. | Cover the chicken and refrigerate it overnight. CCP: Cover and refrigerate at 41 degrees F or lower. |
6. | On the day of service, remove the covering from the pans of chicken and bake. To bake:
Check the temperature of the different pieces after 20 minutes of cooking time, as the different pieces of chicken may take different amounts of time to bake. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Transfer the chicken to steamtable pans for service, or cover it and store the chicken in a warmer until ready to serve. f 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. |
8. | Portion 1 (one) breast, OR 1 (one) thigh, OR 1 (one) drumstick and 2 (two) wings, OR 2 (two) drumsticks, OR 3 (three) wings per 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 4 hours. |
9. | MENU SUGGESTION: Crediting on purchased 8-cut chicken drumsticks and wings differs from USDA 8-cut chicken pieces:
To ensure that the correct portion sizes of chicken are served, remind your staff of the different serving sizes when the source of chicken changes. |
Production Notes
- Prepare the chicken for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Use USDA Foods or Department of Defense (DoD) products when available.
- Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
- See pictures on BBQ Chicken (MRS #3000), Crispy Chicken (MRS #3010), or Ranch Baked Chicken (MRS #3030) for illustrations of the preparation for 8-cut chicken.
Miscellaneous Notes
This recipe is best if the chicken pieces are seasoned the day before and left in the refrigerator to marinate overnight.