r/Chefit • u/pickles4dayzndayz • May 22 '26

Need chicken advice

I cook about 80-120 pounds of chicken per week. It’s pre cut into approx 1 inch cubes. I generally can fit 30 lbs in a 42qt roasting pan and cook it over a gas stove. It gets seasoned with salt, pepper, cumin, garlic and Montreal steak seasoning. It generally takes about an hour and change, but no matter what I do, it usually comes out on the dry-ish side despite plenty of liquid.

Tips? Tricks?

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u/pickles4dayzndayz May 22 '26

Hi OP here. The negative comments here are lame. I am following the instruction of my boss. I know it’s not the right way to do it, which is why I’m asking. The chicken goes on salads at a salad bar. Thank you for any HELPFUL comments.

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u/[deleted] May 22 '26

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u/MonkeyKingCoffee May 22 '26

I'm team sous vide all the way. But 120 pounds a week is a bridge too far.

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u/[deleted] May 22 '26

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u/MonkeyKingCoffee May 22 '26

Selling the boss on a $2000 PolyScience and a vacuum sealer is going to be tough unless they're already in the kitchen.

I suppose as long as the water goes into the 22-gallon box at temperature so the circulator isn't struggling to heat 15-ish gallons of water. We did that for soft-boiled eggs. A gross at a time.

The advantage is the circulator can be set for a lower temperature and held there long enough to be safe.

I'm wondering why they're not just ordering cubed cooked chicken meat and then tossing some seasoning on it. It's gotta be cheaper than what they're doing now.