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Recipes - ROTISSERIE CHICKEN

Recipe Name

ROTISSERIE CHICKEN

Submitted by

jgouker

Recipe Description

L18300

Quantity	100	Quantity Unit	1 QUARTER	Servings
Prep Time (minutes)	45	Cook Time (minutes)	40	Ready In (minutes)	85

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Ingredients
Amt.	Measure	Ingredient



1 1/4	cup, unpacked	brown sugar, light
20	tablespoon	garlic powder
20	tablespoons	Paprika
2/3	tablespoons	cayenne pepper
1/2	cup	salt, table
1 1/3	tablespoon	basil, fresh
1 1/3	tablespoons	oregano
5	tablespoons	black pepper
12	tablespoons	thyme, dry, ground
82	pounds, raw	Chicken, broilers or fryers, meat and skin, raw
20	tablespoons	onion powder
2	ounce	Fort McCoy : Non-stick Cooking spray
1/2	cup	all-purpose flour, unbleached

Steps

Sequence	Step

1	1. THOROUGHLY MIX TOGETHER ALL SPICES AND SEASONINGS. SET ASIDE FOR USE IN STEP 4.
2	2. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER; DRAIN WELL. REMOVE EXCESS FAT.
3	3. LIGHTLY SPRAY SHEET PANS WITH NON-STICK SPRAY. PLACE CHICKEN ON PANS SKIN SIDE UP, WITHOUT CROWDING IN EACH PAN.
4	4. RUB CHICKEN WITH SEASONING MIXTURE, ABOUT 1 TBSP PER 1/4 CHICKEN.
5	5. USING CONVECTION OVEN BAKE 40 MINUTES AT 325F ON HIGH FAN, CLOSED VENT. CCP: INTERNAL TEMPERATURE MUST REACH 165F FOR 15 SECONDS.
6	6. TRANSFER CHICKEN TO STEAM TABLE PANS. CCP: HOLD FOR SERVICE AT 140F OR HIGHER.

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