Go Back Email Link
Print Recipe Add to Collection
4.50 from 2 votes

Barbecued Chicken USDA Recipe for Schools

Chicken coated in a sweet tangy barbecue sauce and baked.
NSLP/SBP CREDITING INFORMATION
1 portion (1 breast, or 1 drumstick and 1 wing, or 1 thigh with back) provides 2 oz equivalent meat/meat alternate.
Course: Main Course
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 295

Ingredients

50 Servings

    Weight

    • - - Chicken stock, non-MSG
    • 3 oz *Fresh onions, chopped
    • - - OR
    • ½ oz Dehydrated onions
    • 3 lb 10 oz Catsup
    • - - Granulated garlic
    • 12 oz Brown sugar, packed
    • 24 lb 8 oz Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

    Measure

    • 1 ¼ cups Chicken stock, non-MSG
    • ½ cup *Fresh onions, chopped
    • - - OR
    • ¼ cup Dehydrated onions
    • 1 qt 2 cups (½ No. 10 can) Catsup
    • 1 tsp Granulated garlic
    • 1 ½ cups Brown sugar, packed
    • - - Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

    100 Servings

      Weight

      • - - Chicken stock, non-MSG
      • 6 oz *Fresh onions, chopped
      • - - OR
      • 1 oz Dehydrated onions
      • 7 lb 4 oz Catsup
      • - - Granulated garlic
      • 1 lb 8 oz Brown sugar, packed
      • 49 lb Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

      Measure

      • 2 ½ cups Chicken stock, non-MSG
      • 1 cup *Fresh onions, chopped
      • - - OR
      • ½ cup 1 Tbsp Dehydrated onions
      • 3 qt (1 No. 10 can) Catsup
      • 2 tsp Granulated garlic
      • 3 cups Brown sugar, packed
      • - - Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

      -

      50 Servings

        Weight

        • - - Chicken stock, non-MSG
        • 3 oz *Fresh onions, chopped
        • - - OR
        • ½ oz Dehydrated onions
        • 3 lb 10 oz Catsup
        • - - Granulated garlic
        • 12 oz Brown sugar, packed
        • 24 lb 8 oz Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

        Measure

        • 1 ¼ cups Chicken stock, non-MSG
        • ½ cup *Fresh onions, chopped
        • - - OR
        • ¼ cup Dehydrated onions
        • 1 qt 2 cups (½ No. 10 can) Catsup
        • 1 tsp Granulated garlic
        • 1 ½ cups Brown sugar, packed
        • - - Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

        100 Servings

          Weight

          • - - Chicken stock, non-MSG
          • 6 oz *Fresh onions, chopped
          • - - OR
          • 1 oz Dehydrated onions
          • 7 lb 4 oz Catsup
          • - - Granulated garlic
          • 1 lb 8 oz Brown sugar, packed
          • 49 lb Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

          Measure

          • 2 ½ cups Chicken stock, non-MSG
          • 1 cup *Fresh onions, chopped
          • - - OR
          • ½ cup 1 Tbsp Dehydrated onions
          • 3 qt (1 No. 10 can) Catsup
          • 2 tsp Granulated garlic
          • 3 cups Brown sugar, packed
          • - - Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

          Instructions

          • For barbecue sauce: Simmer chicken stock and onions over medium heat for 5 minutes.
          • Add catsup, granulated garlic, and brown sugar. Simmer 15-20 minutes, stirring frequently. Set aside for use in step 4.
          • Arrange approximately 25 pieces of chicken on each sheet pan (18" x 26" x 1"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.
          • Brush approximately 1 qt of barbecue sauce over chicken in each pan.
          • Bake uncovered, checking frequently:
            Conventional oven: 425° F for 45 minutes
            Convection oven: 375° F for 30 minutes
            CCP: Heat to 165° F or higher for at least 15 seconds.
          • Transfer to steam table pans for serving.
            CCP: Hold for hot service at 135° F or higher.

          Nutrition

          Serving: 1portion (1 breast, or 1 drumstick and wing, or 1 thigh with back). | Calories: 295 | Total Carbohydrate: 15.83g | Protein: 27.25g | Total Fat: 13.43g | Saturated Fat: 3.73g | Cholesterol: 86mg | Sodium: 476mg | Dietary Fiber: 0.5g | Vitamin A: 492IU | Vitamin C: 5.1mg | Calcium: 27mg | Iron: 1.6mg