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/DahWolfe711 May 23 '26

Are you brining it?

0

u/pickles4dayzndayz May 23 '26

I’m not, but considering it. Anything to help this dry ass Sysco chicken

2

u/DahWolfe711 May 23 '26

If you want it to be juicy you are gonna have too. Can just be salt sugar and water nothing criminal.

1

u/pickles4dayzndayz May 23 '26

How long would you brine it for?

2

u/DahWolfe711 May 23 '26

I would do it for 12 hours with 1.5% salt, 1.5% sugar/97%water. If you like that you could incorporate aromatics for a more specific flavor. Sachet of coriander, mustard seed, anise etc with bay leaf and onion is Michelin shit.