RECIPE DETAILS
Item ID: 1953534
Serving Size: 1 Drumstick
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1953534
Serving Size: 1 Drumstick
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free
Allergens: None
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. We apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
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)
Pre-Preparation
- Preheat oven to 375°F.
- Line sheet pans with parchment.
Preparation
- Arrange drumsticks on sheet pans.
- Bake in 375°F oven for 15 to 20 minutes, or until the internal temperature reaches 165°F.
- In a pot or skillet, mix BBQ sauce and honey.
- Heat sauce over medium heat, whisking until the sauce reaches a simmer. Hold hot until service at 140°F or higher.
- Remove chicken from the oven and brush drumsticks with the hot BBQ honey sauce.
- Return glazed chicken to the oven and cook an additional 5 minutes to set the glaze. Hold hot until service at 140°F or higher.
Serving
- Elementary: 1 drumstick
- Secondary: 2 drumsticks
Note: Crediting of the recipe is based on 1 chicken drumstick but will be dependent on the size of the drumstick which can vary by vendor.
Recipe Source: Boulder Valley School District Food ServicesWe 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 | 1.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 261.39 kcal |
| Total Fat | 11.99 gm |
| Saturated Fat | 3.21 gm |
| Trans Fat | 0.07* gm |
| Sodium | 226.48 mg |
| Carbohydrates | 13.31 gm |
| Fiber | 0.40 gm |
| Sugars | 11.95 gm |
| Added Sugars | 5.80* gm |
