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Recipes - ROTISSERIE CHICKEN Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/4
cup, unpackedbrown sugar, light
20
tablespoongarlic powder
20
tablespoonsPaprika
2/3
tablespoonscayenne pepper
1/2
cupsalt, table
1
1/3
tablespoonbasil, fresh
1
1/3
tablespoonsoregano
5
tablespoonsblack pepper
12
tablespoonsthyme, dry, ground
82
pounds, rawChicken, broilers or fryers, meat and skin, raw
20
tablespoonsonion powder
2
ounceFort McCoy : Non-stick Cooking spray
1/2
cupall-purpose flour, unbleached
Steps
Sequence Step
11. THOROUGHLY MIX TOGETHER ALL SPICES AND SEASONINGS. SET ASIDE FOR USE IN STEP 4.
22. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER; DRAIN WELL. REMOVE EXCESS FAT.
33. LIGHTLY SPRAY SHEET PANS WITH NON-STICK SPRAY. PLACE CHICKEN ON PANS SKIN SIDE UP, WITHOUT CROWDING IN EACH PAN.
44. RUB CHICKEN WITH SEASONING MIXTURE, ABOUT 1 TBSP PER 1/4 CHICKEN.
55. USING CONVECTION OVEN BAKE 40 MINUTES AT 325F ON HIGH FAN, CLOSED VENT. CCP: INTERNAL TEMPERATURE MUST REACH 165F FOR 15 SECONDS.
66. TRANSFER CHICKEN TO STEAM TABLE PANS. CCP: HOLD FOR SERVICE AT 140F OR HIGHER.






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