Name: Charred Chicken
Yield: 100 servings
Cuisine: American
Ingredients: 50 EA CHICKEN - WHOLE; 10 LB PEAS - GREEN (for Peas); 2 LB CRANBERRIES - DRIED (for Peas); 1 LB BUTTER SOLIDS - NEW (for Peas); 1.5 LB ONIONS - RED (for Peas); 3 EA ONIONS - COCKTAIL (PKLD) (for Peas); 0.25 QT HOUSE WINE WHITE (for Peas); 1 EA PARSLEY - ITALIAN (for Garnish); 4 OZ THYME - RTU (for Garnish); 2 OZ LEMON PEPPER SEASONING (for Chicken); 1 LB BUTTER SOLIDS - NEW (for Chicken); 0.1 QT JUICE - LEMON (for Chicken); 6 OZ FAJITA SEASONING (for Chicken); 3 OZ ONION POWDER (for Chicken); 2 OZ PAPRIKA (for Chicken); 0.5 QT OIL - OLIVE BLENDED (for Chicken); 3 OZ GARLIC POWDER (for Chicken); 2 LB RAISINS - BLANCHED (for Peas); 3 Serving Chimichuri (for Peas); 100 Serving Roasted Cauliflower; 100 Serving Leek and Potato Tartare

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Charred Chicken — Formulation & Method | CuliNect