Rotisserie Chicken
| Shelf Life: | N/A |
| Portion/Serving: | 1 each |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 1 | ea. | Rotisserie Chicken – cut in quarters |
| 4 | oz. | Parmesan Risotto |
| 1 | ea. | Tossed Salad |
Equipment
- Knife
- Cutting board
- Foodservice gloves
Preparation
- Cut chicken in half lengthwise, then cut into quarters by separating the breast from the leg/thigh as detailed on carving page.
PLATING
DINE-IN: Place chicken on a Cardinal R 0860 oval plate. Serve with risotto and salad.
TO-GO: Place chicken in the C&M Small 38 oz. Rotisserie Container as shown, place lid on top, seal with the square MADE Market sticker. Serve with risotto and salad on the side.
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