Chicken, Spicy Drumsticks

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	3.66 oz	Elementary	N/A	Elementary	1
Secondary	7.32 oz	Secondary	N/A	Secondary	2

Recipe Total Yield
Weight	44 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	1.7	0	0
Secondary	3.4	0	0

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Defrost chicken under refrigeration for 2 days prior to cooking.
Mix BBQ sauce with hot sauce.
Toss chicken in sauce to coat.
Lay chicken out onto sheetpans in one layer (50 per sheetpan) to ensure even cooking.
Roast chicken in a 350 degree oven until it reaches an internal temperature of 165 degrees (45-60 minutes).
Using an instant read thermometer, test more than one piece per tray.
Transfer to a 2.5- inch hotel pan. If cooking for next day service cool according to HACCP SOP.
Otherwise, hold hot for service according to HACCP SOP.
Reheat chicken to an internal temperature of 165 degrees, testing more than one piece per tray.
Elementary serving = 1 drumstick Secondary serving = 2 drumsticks