Baked Chicken

Quick Reference

Storage	34°F – 41°F (Walk-in cooler)
Cooking Time (Thighs & Legs)	30 minutes at 375°F Oven (Low Fan)
Holding Time	2 hours total (Up to 2 hours in 4-Tier Holding Cabinet)
Minimum Internal Cooking Temp	165°F
Minimum Quality Serving Temp	150°F – 160°F

QA Standard

Raw chicken should feel wet to the touch without feeling slick or slimy and free of discoloration. Chicken should not have a bad odor. Cooked chicken should be fully cooked to 165°F, tender, and evenly coated with BBQ sauce. Product should appear moist with no pink color and no dry or burnt areas.

Tools Needed

• Shears or scissors
• Yellow tongs
• 1/2-size foil pans and lids
• Squeeze bottle (BBQ sauce)
• Pan holders
• Thermometer
• Dissolvable labels

Worksafe

• Wash hands before starting work and after handling anything, not food related. Wear single-use gloves when handling raw chicken.
• Raw chicken must be time and temperature controlled for safety (TCS). Keep refrigerated at 34°F – 41°F until ready to prepare.
• Store raw chicken on the bottom shelves in the walk-in cooler.
• Chicken must reach an internal temperature of 165°F when cooking.
• Cooked chicken must be held at a minimum of 135°F.
• Always wear heat-resistant gloves/pan holders when removing pans from the oven to prevent burns.
• Remove gloves and wash hands after handling raw chicken.
• Clean and sanitize all surfaces and utensils that come into contact with chicken.
• Avoid cross-contamination:
  • Do not store chicken above other food items
  • Keep raw chicken separated from ready-to-eat products
  • Clean and sanitize prep areas after handling raw chicken

Wash, rinse, and sanitize all utensils and surfaces every 4 hours or when contaminated.

RECEIVING & STORING

• Raw chicken (dark meat) must be time and temperature controlled for safety (TCS). Keep raw chicken (dark meat) refrigerated and iced to maintain a temperature of 34°F – 41°F until ready to cook.
• Upon receipt of the raw chicken (dark Meat), scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink, and pour the water down the mop sink drain.
• Raw chicken (dark meat) is received twice each week. The temperature of the chicken at delivery must be between 28°F and 32°F. All cases of Dark Meat chicken will have a “pack date” marked on them. Chicken (dark meat) can be used for 12 days past the package date.
• When calculating expiration date, the “pack date” is considered day 0
• Never accept cases of raw chicken that do not have at least five days remaining before it expires.

For example: If you have received a case of dark meat chicken with a package date of 4/16 you could not receive the case of chicken after the 24^th.   See chart below.

Date

16th

17th

18th

19th

20th

21st

22nd

23rd

24th

25th

26th

27th

28th

Days From Pack Date

Day 0

Day 1

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7

Day 8

Day 9

Day 10

Day 11

Day 12

SFM can deliver

SFM cannot deliver

• Write the expiration date on the case.

• Calculate the expiration date by adding 12 days to the pack date.

• The “expiration date” for the example above would be 4/28/26

• In This example write Expiration Date: 4/28/26 on the case

BBQ SAUCE STORAGE

• Fill squeeze bottle with BBQ sauce.
• Place a dissolvable label on the bottle.
• Mark the 4-day discard day (discard time includes date prepared)
• Example:
  • Filled on March 20; Discard EOD March 23
• BBQ sauce is held in a squeeze bottle in the cooler at 34°F – 41°F.
• Store the squeeze bottle in the cooler when not in use

PREPARING BAKED BBQ CHICKEN

• Use dark meat only (thighs and legs).
• Each bag contains 16 pieces (8 thighs, 8 legs).
• Follow standard procedures to inspect and prepare chicken:
  • Remove any stray feathers
  • Remove excess fat
  • Pop the thigh bone and remove any remaining material under the bone
• Always wear single-use gloves when handling raw chicken.
• Place chicken into 2 1/2-size foil pans as follows:
  • Thighs:
    • Place 6 thighs in one pan
    • Arrange in a single layer, laying flat
  • Legs & Remaining Thighs:
    • Place 2 thighs in the center of the pan
    • Place 8 legs (4 on each side)
    • Arrange legs alternating direction (opposite ends facing) along both sides of the pan
    • Ensure all pieces are in a single layer and laying flat

• After placing chicken in the pan, wash hands and change gloves before applying BBQ sauce.
• Using a squeeze bottle, apply 0.5 oz of BBQ sauce to each piece of chicken:
  • Hold bottle above the chicken
  • Do not allow bottle to touch chicken or pan
  • Apply sauce evenly to each piece
  • Follow BBQ Sauce Storage procedures

COOKING & HOLDING BAKED BBQ CHICKEN

• Place both uncovered foil pans onto one biscuit pan.
• Place biscuit pan on the middle rack of the oven.
• Slide biscuit pan with both foil pans into the oven to cook.
• If preparing two biscuit pans (4 foil pans):
  • Place one pan on the top rack and one pan on the bottom rack of the oven.

• Place uncovered, prepared pans of chicken into oven set to:
  • 375°F
  • Low fan
• Press timer for 30 minutes.
• When timer sounds, remove biscuit pan using pan holders.
• Temp the largest piece of chicken:
  • Must reach 165°F internal temperature
• If product has not reached 165°F:
  • Return to oven
  • Continue cooking in 5-minute increments until 165°F is reached

• Once product reaches 165°F, remove from oven using pan holders.
• Using the squeeze bottle, apply an additional 0.5 oz of BBQ sauce to each piece of chicken.
  • Hold bottle above the chicken
  • Do not allow bottle to touch chicken or pan
• Place biscuit pan, with both foil pans, into 4-tier holding cabinet or hatco.
• Place a dissolvable label on the biscuit pan.
• Mark the 2-hour discard time.

Example:

• Finished cooking at 2:00 PM; Discard at 4:00 PM
• Hold time: 2 hours (maximum)
• Chicken must maintain a minimum temperature of 135°F while holding.
• Discard any remaining product at the end of the 2-hour hold time.

SERVING STATION SET-UP

• Set up a 1/6-size, 6-inch-deep pan at the station.
• Place yellow tongs in the pan for portioning chicken.
• Place a dissolvable label on the pan and mark the 4 hour hold time.
• Tongs and the 1/6, 6 inch deep pan must be washed, rinsed, sanitized, and allowed to air dry every 4 hours.

SERVING – BAKED BBQ CHICKEN

• Snacks/Dinners/Boxes are prepared to order
• Select the correct plate or container.
• Walk to holding cabinet.
• Using the yellow tongs, remove correct number of chicken pieces:
  • 2-piece: 1 thigh, 1 leg
  • 3-piece: 2 thighs, 1 leg
• Place chicken in large compartment of plate or container.

2 & 3 PIECE WITH BISCUIT

Dine-In:

• Place deli liner in 3 lb food tray
• Place chicken in tray
• Place biscuit on top
• Place on serving tray

Take-Out:

• Place deli liner in 3 lb food tray
• Place chicken in tray
• Place biscuit on top
• Place in 6 lb bag
• Add 1 napkin per piece of chicken + fork

2 & 3 PIECE COMBOS

(Includes biscuit, fries, and drink)

Dine-In:

• Prepare chicken and biscuit as above
• Add fry to tray

Take-Out:

• Prepare chicken and biscuit as above
• Place fry in separate 6 lb bag
• Add drink
• Add 1 napkin per piece of chicken + fork

2 & 3 PIECE DINNERS (2 SIDES & BISCUIT)

• Place chicken in large compartment of 3-compartment plate or clamshell
• Portion 2 side items in remaining compartments
• Place biscuit to the side

Dine-In:

• Place on tray with fork and knife

Take-Out:

• Place deli liner over food
• Place biscuit, napkins, and utensils on top
• Close lid

8-PIECE WITH BISCUITS

• Place deli liner in family box
• Place 8 pieces of chicken in box
• Place deli liner on top of chicken
• Place 4 biscuits on top of liner
• Add 8 napkins and 4 forks
• Place box in t-shirt bag

12-PIECE WITH BISCUITS

• Place deli liner in family box
• Place 12 pieces of chicken in box
• Place deli liner on top of chicken
• Place deli liner in 3 lb food tray
• Place 6 biscuits in tray
• Place biscuit tray in 6 lb bag
• Add 12 napkins and 6 forks
• Place all items in t-shirt bag

BIG BOX (FEEDS 5)

• Place deli liner in family box
• Place 10 pieces of chicken in box
• Place deli liner on top of chicken
• Place 5 biscuits on top of liner
• Add 2 large sides (follow large side portion procedures)
• Add:
  • 10 napkins
  • 5 forks
• Place sides in drink carrier
• Place forks and napkins in 6 lb bag
• Place family box and 6 lb bag in t-shirt bag