RECIPE DETAILS
Item ID: 1978320
Serving Size: 2 Drumsticks
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: None
Allergens: None
RECIPE DETAILS
Item ID: 1978320
Serving Size: 2 Drumsticks
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: None
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Chicken Drumstick: 49% (with bone and skin, about 3.7 oz each = 1.8 oz cooked poultry meat)
Pre-Preparation
Two days before service — Thaw Chicken
- If frozen, place drumsticks on parchment-lined sheet pans on a covered speed rack to thaw under refrigeration at or below 41°F.
One day before service — Prepare Marinade
- Wash and chop cilantro.
- Mince garlic.
- In a large container, combine garlic, cilantro, spices, oil, and lime juice; whisk to combine.
- Add thawed chicken to the marinade and toss to coat evenly.
- Cover and refrigerate about 24 hours at or below 41°F.
Day of service — Preparation
- Preheat oven to 375°F.
- On a lined sheet pan, place 32 chicken drumsticks, spacing them evenly.
- Roast in 375°F oven for about 30 minutes, or until the internal temperature reaches 165°F.
- Hold hot until service at 140°F or higher.
Serving
Serving size: 2 drumsticks
Note: crediting of the recipe is dependent on the size of the chicken drumstick, which can vary by vendor.
Recipe Source
Santa Clara Unified School District We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 3.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 624.37 kcal |
| Total Fat | 45.92 gm |
| Saturated Fat | 9.44 gm |
| Trans Fat | 0.12* gm |
| Sodium | 1,724.89 mg |
| Carbohydrates | 3.46 gm |
| Fiber | 0.79 gm |
| Sugars | 0.41 gm |
| Added Sugars | 0.00* gm |
