Chicken, Herb Roasted-2

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4.2 ozElementaryN/AElementary1
Secondary6.7 ozSecondaryN/ASecondary1
Recipe Total Yield
Weight30.19 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary200
Secondary400
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken, 8-Cut Rawthaw, see method40 lb40 lb
Rosemary, Freshleaves chopped6.4 oz1 C
Parsley, Dried0.73 oz1 C
Salt, Kosher1.77 oz3 Tbsp
Black Pepper, Ground0.24 oz1 Tbsp

Method

  1. Combine rosemary, parsley, salt and pepper to make seasoning mix.
  2. Defrost chicken under refrigeration for 2 days prior to cooking.
  3. Sort all chicken by parts.
  4. Toss each part type evenly with seasoning mix.
  5. Place each part type (example all legs) in one layer on parchment lined full sheet pans to ensure even cooking.
  6. Pieces per sheetpan: Wings - 42 Legs - 40 Thighs - 24 Breasts - 20
  7. Roast chicken in a 350 degree oven until it reaches an internal temperature of 165 degrees (45-60 minutes).
  8. Using an instant read thermometer, test more than one piece per tray.
  9. Transfer to a 2.5-inch hotel pan. If cooking for next day service cool according to HACCP SOP.
  10. Otherwise, hold hot for service according to HACCP SOP.
  11. Pieces per 2 inch hotel pan (for service and reheat) Wings - 20 Legs - 24 Thighs - 15 Breasts - 12
  12. Reheat chicken to an internal temperature of 165 degrees, testing more than one piece per tray.
  13. Elementary serving = 1/2 breast or 1 thigh or 1 leg and 1 wing or 2 wings Secondary serving = 1 breast or 1 leg and 1 thigh or 1 leg and 2 wings

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:6
Elementary Portions Per Pan:19
Secondary Portions Per Pan:12
Elementary Serving Utensil:tongs
Secondary Serving Utensil:tongs
Elementary Cost per Serving:$0.30
Secondary Cost per Serving:$0.48