YIELD: 240 servings 60 lbs.red onions, thinly sliced 2 1/2 cupsrosemary, chopped fine 1/4 cupsalt or to taste 1/4 cuppepper, fresh ground, or to taste 240 ea.chicken breasts, skinless, boneless 4 lbs.unsalted butter 1 gal.balsamic vinegar 1 gal.water Mix dry ingredients (rosemary, salt and pepper). Marinate chicken, tightly covered, in 1/3 of the onions, mixed with 1/3 of the dry ingredients. Marinate at least two hours or overnight. Melt the butter in a large kettle and slowly cook the ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.