Method

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