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

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MEAT, FISH, AND POULTRY No.L 158 01
SAVORY BAKED CHICKEN (THIGHS)
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
310 cal
2g
38 g
16 g
135 mg
667 mg
22 mg
Ingredient
Weight
Measure
Issue
CHICKEN,THIGHS,BNLS/SKNLS,RAW
31-1/4 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
1-1/2 oz
3 tbsp
PARSLEY,FRESH,BUNCH,CHOPPED
1 oz
1/2 cup
1-1/8 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.
3
Pour marinade over chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes.
4
Place chicken thighs on lightly sprayed sheet pans. Lightly spray chicken with cooking spray. Discard remaining marinade.
Using a convection oven, bake 12-14 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. Sprinkle with parsley. CCP: Hold for service at 140 F. or higher.



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Savory Baked Chicken (Thighs)

Yield: 100 Portion: 4 Ounces
Calories: 310 cal
Carbohydrates: 2g
Protein: 38 g
Fat: 16 g
Cholesterol: 135 mg
Sodium: 667 mg
Calcium: 22 mg

Ingredient Weight Measure Issue
CHICKEN,THIGHS,BNLS/SKNLS,RAW 31-1/4 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 1-1/2 oz 3 tbsp
PARSLEY,FRESH,BUNCH,CHOPPED 1 oz 1/2 cup 1-1/8 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.
3
Pour marinade over chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes.
4
Place chicken thighs on lightly sprayed sheet pans. Lightly spray chicken with cooking spray. Discard remaining marinade.
Using a convection oven, bake 12-14 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. 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_thighs.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence