Spit Roasted Chicken Thighs
Flavors / Smokes Used
| Flavor / Smoke | Usage Rate | Description |
|---|---|---|
| Nat Spit Roasted Chicken RA17023 | 0.75% | Nat Spit Roasted Chicken RA17023 delivers a smoky, charred, seared effect reminiscent of cooking directly over the heat source with deep roast and succulent, mouth-watering fatty flavor attenuations. |
Ingredients
| Ingredient | OZ. | LBS. | GRAMS | % WEIGHT |
|---|---|---|---|---|
| Water | 32.10 | 2.01 | 910.00 | 91.00 |
| Salt | 2.12 | 0.13 | 60.00 | 6.00 |
| Phosphate | 1.06 | 0.07 | 30.00 | 3.00 |
| TOTALS | 35.28 | 2.21 | 1000 | 100% |
Preparation
Marinade Preparation:
- Combine water and phosphate together using a stir bar and stir plate. Mix until solution is clear.
- Add the salt and mix until clear.
- Add the Red Arrow product and combine.
- Use 15% marinade to 85% chicken. Vaccum tumble for 30 minutes.
- Bake at 350 degrees F at 1/2 fan in the convection oven for 17 minutes or until an internal temperature of 165 degrees F is reached.
