Roast Chicken — 10 Birds

Production identity

Target finished yield

12 kg · approximately 40 portions at 300 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 75.0% (16 kg declared primary input → 12 kg finished target)

Total formula input

16.57 kg before trim, evaporation, absorption or transfer loss

Time

35 min active · 120 min total

Equipment

roasting racks · convection oven · thermometer · scale

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Rest after roasting; hold whole or carved only within a short quality window. Cool leftovers rapidly.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Inspect and dry birds; remove giblets and standardize truss/tuck so breast and legs present similarly to heat.

2. Season by weight, including cavity/exterior according to house method, and allow appropriate dry-brine time under refrigeration if used.

3. Roast on racks with enough spacing for airflow; monitor both breast and thigh because geometry creates different heating rates.

4. Remove when applicable poultry safety endpoint is achieved while minimizing breast overcook; rest before carving to stabilize juices and carryover.

5. Weigh cooked yield, carve by a standardized pattern and route bones/trim to stock if part of the production plan.

Working numbers

• Raw basis: 16 kg
• Target cooked yield: 75%
• Poultry safety endpoint must meet current applicable guidance
• Rest before carving; record breast/thigh endpoint separately

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Brown crisp skin, juicy breast, tender fully cooked dark meat, clean roast aroma; no pink undercooked joints or dry cottony breast.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.