Source: U.S. Department of Defence
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Baked Chicken (8 PC)
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 MEAT, FISH, AND POULTRY No.L 143 00
BAKED CHICKEN (8 PC)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
260 cal
0g
39 g
10 g
119 mg
394 mg
21 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
7/8 oz
1/4 cup 1/3 tbsp
Method
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2
Lightly spray sheet pans with non-stick cooking spray. Place chicken meat side up on each sheet pan.
3
Combine salt and pepper; mix well.
4
Sprinkle 1 tbsp seasoning mixture evenly over chicken in each pan. Lightly spray chicken with cooking spray.
Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
5
higher for 15 seconds.
6 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/baked_chicken_8_pc.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 8 Ounces |
| Calories: | 260 cal |
| Carbohydrates: | 0g |
| Protein: | 39 g |
| Fat: | 10 g |
| Cholesterol: | 119 mg |
| Sodium: | 394 mg |
| Calcium: | 21 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN, 8 PC CUT, SKIN REMOVED | 82 lbs | ||
| COOKING SPRAY,NONSTICK | 2-1/8 oz | 1/4 cup 2/3 tbsp | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 7/8 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. 2 Lightly spray sheet pans with non-stick cooking spray. Place chicken meat side up on each sheet pan. 3 Combine salt and pepper; mix well. 4 Sprinkle 1 tbsp seasoning mixture evenly over chicken in each pan. Lightly spray chicken with cooking spray. Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or 5 higher for 15 seconds. 6 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence