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Barbecued Chicken (8 PC)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 146 00
BARBECUED CHICKEN (8 PC)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
324 cal
16 g
40 g
11 g
120 mg
981 mg
35 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
CATSUP
10-5/8 lbs
1 gal 1 qts
SAUCE,CHILI
2-1/8 lbs
3-3/4 cup
VINEGAR,DISTILLED
1-1/3 lbs
2-1/2 cup
WORCESTERSHIRE SAUCE
14-7/8 oz
1-3/4 cup
MUSTARD,PREPARED
6-5/8 oz
3/4 cup
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
1-7/8 oz
3 tbsp
SALT
PEPPER,RED,GROUND
1/4 oz
1 tbsp
Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Combine catsup, chili sauce, vinegar, Worcestershire sauce, mustard, salt, black pepper, and red pepper in a steam-jacketed kettle
or stockpot. Bring to a boil. Cover, reduce heat; simmer 5 minutes.
3 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray. Using a convection oven,
bake 20 minutes at 325 F. on high fan, closed vent.
4 Dip chicken in barbecue sauce to coat well; place chicken, meat side up, on sheet pans. Bake an additional 20 minutes, for a total
of 40 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Transfer chicken to steam table pans.
5 Bring remaining barbecue sauce to a boil.
6 Pour barbecue sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 2, 2 gallons of prepared BBQ sauce may be used per 100 portions.



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Barbecued Chicken (8 PC)

Yield: 100 Portion: 8 Ounces
Calories: 324 cal
Carbohydrates: 16 g
Protein: 40 g
Fat: 11 g
Cholesterol: 120 mg
Sodium: 981 mg
Calcium: 35 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
CATSUP 10-5/8 lbs 1 gal 1 qts
SAUCE,CHILI 2-1/8 lbs 3-3/4 cup
VINEGAR,DISTILLED 1-1/3 lbs 2-1/2 cup
WORCESTERSHIRE SAUCE 14-7/8 oz 1-3/4 cup
MUSTARD,PREPARED 6-5/8 oz 3/4 cup
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
SALT 1-7/8 oz 3 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp

Method:
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Combine catsup, chili sauce, vinegar, Worcestershire sauce, mustard, salt, black pepper, and red pepper in a steam-jacketed kettle
or stockpot. Bring to a boil. Cover, reduce heat; simmer 5 minutes.
3 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray. Using a convection oven,
bake 20 minutes at 325 F. on high fan, closed vent.
4 Dip chicken in barbecue sauce to coat well; place chicken, meat side up, on sheet pans. Bake an additional 20 minutes, for a total
of 40 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Transfer chicken to steam table pans.
5 Bring remaining barbecue sauce to a boil.
6 Pour barbecue sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 2, 2 gallons of prepared BBQ sauce may be used per 100 portions.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/barbecued_chicken_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence