Recipe Name ROTISSERIE CHICKEN Submitted by jgouker Recipe Description L18300 Quantity 100 Quantity Unit 1 QUARTER Prep Time (minutes) 45 Cook Time (minutes) 40 Ready In (minutes) 85

Ingredients Amount 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.