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

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MEAT, FISH, AND POULTRY No.L 158 00
SAVORY BAKED CHICKEN (8 PC)
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
269 cal
2g
40 g
10 g
119 mg
658 mg
25 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
SOY SAUCE
1-7/8 lbs
3 cup
WORCESTERSHIRE SAUCE
1-5/8 lbs
3 cup
3 cup
CHICKEN BROTH
GARLIC POWDER
1 oz
3-1/3 tbsp
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
PARSLEY,FRESH,BUNCH,CHOPPED
1 oz
1/4 cup
1 oz
Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans.
2 Combine soy sauce, Worcestershire sauce, chicken broth, garlic powder and pepper; mix well. Pour marinade over chicken in
each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes, turning once.
3 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 5.
4 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
5 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Baste chicken with reserved marinade. Discard
remaining marinade. Bake an additional 20 minutes, for a total of 40 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
6 Sprinkle with parsley. CCP: Hold for service at 140 F. or higher.



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Savory Baked Chicken (8 PC)

Yield: 100 Portion: 2 Pieces
Calories: 269 cal
Carbohydrates: 2g
Protein: 40 g
Fat: 10 g
Cholesterol: 119 mg
Sodium: 658 mg
Calcium: 25 mg

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
SOY SAUCE 1-7/8 lbs 3 cup
WORCESTERSHIRE SAUCE 1-5/8 lbs 3 cup
CHICKEN BROTH 3 cup
GARLIC POWDER 1 oz 3-1/3 tbsp
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp
PARSLEY,FRESH,BUNCH,CHOPPED 1 oz 1/4 cup 1 oz

Method:
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans.
2 Combine soy sauce, Worcestershire sauce, chicken broth, garlic powder and pepper; mix well. Pour marinade over chicken in
each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes, turning once.
3 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 5.
4 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
5 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Baste chicken with reserved marinade. Discard
remaining marinade. Bake an additional 20 minutes, for a total of 40 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
6 Sprinkle with parsley. 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.

https://theodora.com/recipies/meat_fish_and_poultry/savory_baked_chicken_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence