Recipes for a Crowd

1 Wash chicken thoroughly under cold water. Drain well. Remove excess fat. Place chicken in roasting pans.
2 Combine water, chicken broth, vinegar, soy sauce, catsup, sugar and red pepper in a steam-jacketed kettle or stockpot. Bring to a
boil. Cover; reduce heat; simmer 5 minutes.
3 Pour 8-1/2 cups marinade over chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes,
turning once.
4 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 7.
5 Place chicken, meat side up, on lightly sprayed sheet pans.
6 Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Transfer chicken to steam table pans.
7 Bring remaining marinade to a boil.
8 Blend cornstarch and cold water together to make a smooth slurry. Add slurry to marinade; bring to a boil. Cover; reduce heat;
simmer 3 minutes or until thickened, stirring frequently to prevent sticking. CCP: Temperature must register 165 F. or higher for
15 seconds.
9 Pour 5-3/4 cups sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.