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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

82 lb CHICKEN;WHOLE FZ
3 5/8 lb PINEAPPLE CHUNK #10
5 3/4 c JUICE; PINEAPPLE #3
3 1/2 lb FLOUR GEN PURPOSE 10LB
1/4 lb SUGAR; GRANULATED 10 LB
1 c SOY SAUCE

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                TEMPERATURE:  365 F. DEEP
FAT
350 F. OVEN
1.  WASH CHICKEN PIECES THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2.  DREDGE CHICKEN PIECES IN FLOUR; SHAKE OFF EXCESS.
3.  FRY IN DEEP FAT 5 MINUTES.
4.  PLACE CHICKEN, SKIN SIDE UP, IN PANS.
5.  COMBINE SOY SAUCE, PINEAPPLE, SUGAR AND PINEAPPLE JUICE; SPREAD 2 1/2
QT OVER TOP OF CHICKEN IN EACH PAN. COVER PANS.
6.  BAKE 1 1/4 HOURS OR UNTIL DONE (180 F.).
NOTE:  1.  IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB
CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.
NOTE:  2.  IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR
UNTIL DONE (180 F.) ON HIGH FAN WITH OPEN VENT.
NOTE:  3.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L15700
SERVING SIZE: 2 PIECES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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