Figure 1.  Chicken Cacciatore QA Recipe Flow

Preparation 
 
1a.: O:  Prepare sauce. Get chopped onions, mushrooms, green peppers, minced garlic. Sauté in oil. Add crushed tomatoes, juice, wine and seasoning.  Bring to a simmer.  
Ti 40°F     To 205°F     t 20 min.
------------>
1b.: D:  Hold in bain marie.  
Ti 212°F    To 165°F     t 20 min. 

(to 4a)

¯
2a.: O:  Get chicken quarters from refrigerator. Remove rib bones.  Place quarters, one layer deep in shallow roasting pan. Bake (brown) in convection oven at 350°F. 
Ti 40°F    To >160°F    t 30 min.
¯
3a.: O:  Remove pan(s) of chicken from oven.  
Ti >150° F    To 145°F    t 15 min.
------------>
3b.: S:  Pour off liquid. Chill. Refrigerate liquid. (Save for chicken stock).  
Ti 150°F    To 40°F    t < 4 hr.
¯
4a.: O:  Cover chicken quarters with sauce  
 Ti 145° F    To 145F°    t <10 min.
¯ 
5a.: O:  Bake at 300°F in convection oven until chicken reaches a temperature of 175°F.  
Ti 145°F    To >175°F    t 45 min.
¯
6a.: I:  Check.  Is the temperature >175°F?  If not, continue to cook.

(if YES, to 7a; if NO, back to 5a)

¯ YES
7a.: T:  Cover and transfer to 150°F hot  holding unit.  
Ti 175°F    To 170°F    t 5 min.
¯ 
8a.: D:  Hold. Serve 1/4 chicken and 3 oz. sauce. Use within <2 hr.  
Ti 170°F    To 150°F    t <120 min.
Leftovers                       ¯ 
9a.: O:  Discard if not used within 2 hours or cool to <45°F within 15 hr. Reheat to 165°F.  
TI 150ºF    To 150ºF    t <2 hr.
 

Quality-Assured HACCP Recipe Procedures

 
Recipe Name:   
Chicken Cacciatore
Portion size (vol./wt.):   
1/4 (6 oz.) chicken + 3 oz. sauce 
Preparation time: 2 hours
Production style: Combination Number of portions: 100 Prepared by: S. P.
Written by: O. P. S.    Date: 10/95 Final yield (AS):100 Supervisor:
SA/QA by: J. Bell      Date: 12/95 Final yield:  
 
Gp. #
Ingred.
#
Ingredients and Specifications
EP Weight %
Edible Portion (EP)
(weight or volume)
As served
(weight
Nutrition
Ref. #
I
1
Onions, chopped (1/2" x 1") 
13.26
3.0 lb.
1,360.00 g
 
633
2
Mushrooms, cut (1/2 ", both  
caps  and stems) 
13.26
3.0 lb.
1,360.00 g
 
630
3
Peppers, green, cut (1/2" x 1")
8.84
2.0 lb.
907.20 g
 
643
4
Garlic, chopped 
0.83
6 Tbsp.
85.05 g
 
1,067
5
Tomatoes, canned, crushed 
( 2 - #10 cans) 
58.58
13.25 lb.
6,010.00 g
 
12,320
6
Oil, vegetable 
0.53
1/4 cup
54.00 g
 
122
7
Wine, Marsala or Madeira 
4.60
2 cups
472.00 g
 
1,481
8
Oregano, crushed 
0.03
2 tsp.
3.00 g
 
815
9
Salt
0.05
1 tsp.
5.50 g
 
822
10
Pepper
0.02
1 tsp.
2.10 g
 
818
 
 
Total
Approx. gallons
100.00
22.6 lb.
2.5 gal.
10,258.85 g
 
 
II
11
Chickens, whole   
(25 - 2¼ to 2½ lb.)
 
62 lb.
 
40 lb.
 
  Preparation
1. Prepare sauce. Get chopped onions, mushrooms, green peppers and garlic (40°F) from refrigerator. Get large heavy container.
Sauté the vegetables in vegetable oil for about 10 minutes (212°F, 20 min).
2. Add crushed tomatoes with juice, wine, and seasonings (72°F). Bring sauce to a simmering temperature (205°F, 10 min.).
Hold sauce in bain marie. (165°F, 20 min).
3. Prepare chicken. Get chicken quarters (40°F) from meat and poultry refrigerated storage area. Remove rib bones. (45°F, 10 min.)
4. Place quarters, one layer deep in shallow roasting pans. Brown chicken by baking it in a convection oven at 350°F for 30 min. (>160°F)
5. Remove pans of chicken from oven (145°F, 15 min.) . Pour off excess liquid. Cool (40°F, < 4 hours).
6. Cover the chicken quarters with sauce (145°F, <10 min.).
7. Return the pans of chicken and sauce to convection ovens at 300°F and continue baking until all parts of the chicken reach a temperature of 175°F (about 45 minutes). Cover, transfer to 150°F hot holding unit and serve within < 2 hours.

Serve
8. Serve 1/4 chicken for each portion, using either white or dark meat. Chicken should be accompanied by 3 ounces of sauce
(about 3 tablespoons).

Leftovers
9. Discard, if not used within < 2 hours, or cool to <45° F in <15 hours. Reheat to 165° F in <6 hours.

Ingredients that could produce possible allergic reactions
Tomatoes, wine

 
Process 
step #
Start food ctr.
temp., ºF
Thickest food
dimension (in.)
Container size
HxWxL (in.)
Cover
Yes/No
Temp. on/
around food
End food ctr.
temp., ºF
Process step
time, hr./min.
 

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