Nutrition balance score
Good
Glycemic Index
0
Low
Glycemic Load
0
Low
Nutrition per serving
Calories124.4 kcal (6%)
Total Fat8.7 g (12%)
Carbs0 g (0%)
Sugars0 g (0%)
Protein10.8 g (22%)
Sodium75.5 mg (4%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Preheat oven to 325* F. -- Convection oven to 275* F.
Step 2
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.
Step 3
1. Drain chicken.
Step 4
2. Place chicken in single layer in lightly greased pans, skin side up.
Step 5
3. Spray chicken lightly with non-stick vegetable spray and sprinkle with Rotisserie seasoning.
Step 6
4. Bake for 45 minutes or until tender, golden brown & done with an internal temperature of 165*F held for 15 seconds.; baste frequently during baking.
Step 7
5. Portion 1 leg + 1 thigh; or 1 chicken quarter per serving.
Step 8
CCP--Final Cooking Temperature must reach >165* F. for at least 15 seconds.
Step 9
CCP--Maintain >140* F.
Step 10
CCP--Cool--Product must reach <70* F. within 2 hrs & <40* F. within 4 more hrs. Separate into shallow pans as needed for proper cooling. Cover, label & date.
Step 11
CCP--Reheat (one time only) to >165* F. for 15 seconds within 2 hrs.
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