Roast Chicken

Shelf Life: N/A
Portion/Serving: 12 Chickens
Revision Date: Nov 1, 2012
Notes

Ingredients

24 ea. Chickens, halved, weighing no more than 1 pound 8 ounces
6 cups McCormick Rotisserie Chicken Seasoning

Equipment

  • Hotel pan
  • Roasting rock
  • Sheet pan
  • Foodservice gloves

Preparation

Wear foodservice gloves.

A half chicken should weigh nor more than 1 pound, 8 ounces to ensure proper internal temperature is reached when reheating.

  1. Preheat convection oven to 250°F.
  2. Remove chickens from packaging.
  3. Rinse and drain the chickens.
  4. Place chickens in hotel pan.
  5. Sprinkle each half with ¼ cup of rotisserie seasoning. Make sure that the seasoning is evenly applied. Be sure back and sides are evenly covered.
  6. Place on sheet trays lined with parchment paper and roast in convection oven.
  7. Roast for 1 hour and 45 minutes until an internal temperature of 168ºF is reached at the thickest part of the breast plate.
  8. Remove chickens from the oven and allow to rest at room temperature.
  9. Wrap and place under refrigeration until ready to serve.
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