Recipe for Rotisserie Chicken

Rotisserie chicken recipe developed by the California Culinary Centers for school food service menu planning.

Rotisserie Chicken

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Yields 60 Servings

This recipe yields 60 servings of chicken breasts, thighs with back, or wings and drumsticks.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

30 pounds chicken, pieces, roasted, individually frozen (U.S. Department of Agriculture food item)
1 cup rotisserie chicken seasoning

Directions

Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw in refrigerator 41°F or lower. Preheat oven to 350°F for convection or 375°F conventional oven.
Divide each 30 pound box into two–18 inch by 26 inch by 9 inch cold food containers. Add ½ cup of rotisserie chicken seasoning into each food container, toss until chicken is well coated.
Place rotisserie chicken on 12 inch by 20 inch by 2½ inch sheet pans lined with parchment paper; six pans for 60 servings.
Cook chicken in preheated oven for 30 minutes or until internal temperature reaches 165°F. CCP: Internal temperature reaches 165°F or higher for 15 seconds.
Place chicken in 12 inch by 20 inch by 2½ inch pans, cover and hold in warmer for service. CCP: Hold chicken at 135°F or higher.
Serve 1 breast or 1 thigh with back or 1 drumstick with 1 wing for each serving.

Nutritional Analysis

Calories, in K calories: 100
Carbohydrates, in grams: 0
Protein, in grams: 9.3
Saturated fat, in grams: 2
Trans fat, in grams: 0
Total fat, in grams: 6.6
Sodium, in milligrams: 288

Yields 120 Servings

This recipe yields 120 servings of chicken breasts, thighs with back, or wings and drumsticks.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

60 pounds chicken, pieces, roasted, individually frozen (U.S. Department of Agriculture food item)
2 cups rotisserie chicken seasoning

Directions

Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw in refrigerator 41°F or lower. Preheat oven to 350°F for convection or 375°F conventional oven.
Divide each 30 pound box into two–18 inch by 26 inch by 9 inch cold food containers. Add ½ cup of rotisserie chicken seasoning into each food container, toss until chicken is well coated.
Place rotisserie chicken on 12 inch by 20 inch by 2½ inch sheet pans lined with parchment paper; 12 pans for 120 servings.
Cook chicken in preheated oven for 30 minutes or until internal temperature reaches 165°F. CCP: Internal temperature reaches 165°F or higher for 15 seconds.
Place chicken in 12 inch by 20 inch by 2½ inch pans, cover and hold in warmer for service. CCP: Hold chicken at 135° F or higher.
Serve 1 breast or 1 thigh with back or 1 drumstick with 1 wing for each serving.

Nutritional Analysis

Calories, in K calories: 100
Carbohydrates, in grams: 0
Protein, in grams: 9.3
Saturated fat, in grams: 2
Trans fat, in grams: 0
Total fat, in grams: 6.6
Sodium, in milligrams: 288

General Recipe Information

Serving Suggestion

Yield 60 or yield 120 servings of chicken breasts, thighs with back, or wings and drumsticks
Serve 1 breast or 1 thigh with back or 1 drumstick with 1 wing for each serving

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

2 ounce equivalents meat/meat alternative

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.