•“Oven Fried” Chicken
Let’s say that you want to serve fried chicken in your food service operation but you don't want all of the problems associated with a chicken program. You don't want to deal with an expensive breading program, the high insurance costs, constantly buying oil, employee training, the dangerous cleaning/filtering of French fryers, and the high cost of purchasing equipment. Cadco has the answer: how about "Oven Fried" chicken. We take cooked, frozen, browned chicken and season it with the seasoning(s) of your choice to produce the most delicious, unique chicken your customers have ever tasted...and it's all done in your oven in about 30 minutes. Your chicken goes from the freezer, to the oven, to the display case (and your customers) in less time than it takes to fry from raw.
We suggest Pierce Super Chicken; lay it out in a Cadco Oven Fry Basket (Model GRF018/Full Size), and season the pieces with any seasoning of your choice. Then you simply bake it in the Cadco LineChefTM Convection Oven at 325ºF for 20 minutes and it's ready to serve. You can have Cajun, Lemon Pepper, Italian, TexMex, Smoky, Jamaican, or…Whatever flavor you want, “Oven Fried” Chicken!
•“Rotisserie Style” Chicken
Tired of paying the grocery store to make those delicious rotisserie chickens for you? Once you make your own “Rotisserie” chickens, in your Cadco Convection Oven, you’ll never buy another cooked chicken from the store again (and I’ll bet your customers won’t either).
♦You’ll need a baking sheet pan and a cooking rack to keep your chicken elevated during the cooking process. The cooking rack allows air to circulate all around the chicken, similar to a rotisserie. Cadco offers a Model GRP825 Poultry Rack (for Full Size ovens only) which holds a maximum of eight 3 pound birds
♦You can also place your chicken directly on the oven rack and let it drip into a pan below.
♦Caution! Never allow grease to drip onto the bottom of the oven!
Method
♦Season a #3 chicken and place it on the cooking rack. (For options, see below)
♦Preheat your LineChefTM Convection Oven to 325ºF.
♦Roast the chicken for about 45 minutes. If a crispier product is desired, raise the temperature to about 350ºF.
♦Cook chicken to an internal temperature of 180ºF.
♦Stuffing the chicken will increase cooking time and it is NOT suggested.
Options
♦Slip slices of lemon under the skin on the breast before roasting.
♦Italian sausage under the skin of the breast before roasting.
♦Sun dried tomatoes, fresh herbs, under the skin before roasting.
♦Spray the chicken with olive oil, season, and dust with mashed potato flakes before roasting.
♦Save the chicken fat after roasting and chill it. Mix the fat, and a little stock, with left over shredded chicken, and season with salt and pepper, to make a spread on slices of French bread. Needless to say…this is NOT
♦Truss the chicken before roasting for more even cooking and eye appeal. Call for my quick method of trussing a bird.
•Burgers
♦Lay your ¼ pound frozen burgers out onto a sheet pan and season to taste. Place them into 350ºF oven for about 10 to 12 minutes.
♦Hamburger should be cooked to an internal temperature of 165ºF to be safe according to HACCP guidelines.
♦Try cooking your burgers at 250ºF for 15 to 20 minutes and notice how juicy they are. Browning is not as pronounced using the low temperature method, but the added flavor makes up for it.
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