BBQ Chicken Drumstick
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- ketchup low sodium 1 cup
- apple cider vinegar 7-1/2 tsp
- yellow mustard 2 tsp
- onion powder 1/2 tsp
- light brown sugar packed 5-3/4 tsp
- celery seed 1/2 tsp
- black pepper 1/8 tsp
- water 5-3/4 tbsp
- cornstarch 4-3/4 tsp
- chick leg quarters with meat and skin 8
INSTRUCTIONS
- In a large pot on medium heat, combine ketchup, vinegar, mustard , onion powder, brown sugar, celery seed, and black pepper. Heat to simmer.
- Combine water and corn starch to form a slurry and add to simmering sauce mixture, stirring constantly until mixture thickens. Remove from heat and reserve for use.
- Lay out chicken legs on a 9 x 13 inch tray and roast in 350°F oven for 25 minutes or until internal temperature reaches 165° F.
- Remove from oven and brush generously with BBQ sauce. Bake in oven for an additional 5 minutes.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011949 CATSUP,LOW SODIUM 6 cups
- 002048 VINEGAR,CIDER 1 cup
- 083730 MUSTARD YELLOW PREPARED 1/4 cup
- 002026 ONION POWDER 1 Tbsp
- 901530 SUGARS,BROWN,LIGHT 3/4 CUP (packed)
- 002007 CELERY SEED 1 Tbsp
- 002030 PEPPER,BLACK 1/2 TSP (ground)
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 3/4 cup
- 020027 CORNSTARCH 1/2 cup + 2 Tbsp
- 901845 CHICKEN, LEG QTR, MEAT&SKIN, RSTD/BKD 50 LEG
INSTRUCTIONS
- In a large pot on medium heat, combine ketchup, vinegar, mustard , onion powder, brown sugar, celery seed, and black pepper. Heat to simmer.
- Combine water and corn starch to form a slurry and add to simmering sauce mixture, stirring constantly until mixture thickens. Remove from heat and reserve for use.
- Lay out chicken legs on a 9 x 13 inch tray and roast in 350°F oven for 25 minutes or until internal temperature reaches 165° F.
- Remove from oven and brush generously with BBQ sauce. Bake in oven for an additional 5 minutes. Hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011949 CATSUP,LOW SODIUM 1 #10 Can
- 002048 VINEGAR,CIDER 2 cups
- 083730 MUSTARD YELLOW PREPARED 1/2 cup
- 002026 ONION POWDER 2 Tbsp
- 901530 SUGARS,BROWN,LIGHT 1 1/2 CUPS (packed)
- 002007 CELERY SEED 2 Tbsp
- 002030 PEPPER,BLACK 1 TSP (ground)
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1 1/2 cups
- 020027 CORNSTARCH 1 1/4 cups
- 901845 CHICKEN, LEG QTR, MEAT&SKIN, RSTD/BKD 100 LEG
INSTRUCTIONS
- In a large pot on medium heat, combine ketchup, vinegar, mustard , onion powder, brown sugar, celery seed, and black pepper. Heat to simmer.
- Combine water and corn starch to form a slurry and add to simmering sauce mixture, stirring constantly until mixture thickens. Remove from heat and reserve for use.
- Lay out chicken legs on a 9 x 13 inch tray and roast in 350°F oven for 25 minutes or until internal temperature reaches 165° F.
- Remove from oven and brush generously with BBQ sauce. Bake in oven for an additional 5 minutes. Hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011949 CATSUP,LOW SODIUM 2 #10 Cans
- 002048 VINEGAR,CIDER 1 qt
- 083730 MUSTARD YELLOW PREPARED 1 cup
- 002026 ONION POWDER 1/4 cup
- 901530 SUGARS,BROWN,LIGHT 3 CUPS (packed)
- 002007 CELERY SEED 1/4 cup
- 002030 PEPPER,BLACK 2 TSP (ground)
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 3 cups
- 020027 CORNSTARCH 2 1/2 cups
- 901845 CHICKEN, LEG QTR, MEAT&SKIN, RSTD/BKD 200 LEG
INSTRUCTIONS
- In a large pot on medium heat, combine ketchup, vinegar, mustard , onion powder, brown sugar, celery seed, and black pepper. Heat to simmer.
- Combine water and corn starch to form a slurry and add to simmering sauce mixture, stirring constantly until mixture thickens. Remove from heat and reserve for use.
- Lay out chicken legs on sheet tray and roast in 350° F oven for 25 minutes or until internal temperature reaches 165° F.
- Remove from oven and brush generously with BBQ sauce. Bake in oven for an additional 5 minutes. Hold hot for service.