| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 82 | lb | CHICKEN, WHOLE FZ |
| 1/4 | c | PEPPER BLACK 1 LB CN |
| 3/4 | c | OREGANO GROUND |
| 1/4 | c | SALT TABLE 5LB |
INSTRUCTIONS
6 T 1/4 c PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F. OVEN : WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. REMOVE EXCESS FAT. COMBINE SALT, PEPPER, OREGANO, MARJORAM, AND ROSEMARY. SPRINKLE 1/4 CUP OVER CHICKEN IN EACH PAN. BAKE 1 1/2 HOURS OR UNTIL DONE (180F.) : NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 65 LB CHICKEN, BROILER-FRYER, 9 PIECE CUT UP (2 PIECES EACH PORTION) MAY BE USED. 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. 3. IF DESIRED, RACKS MAY BE USED IN PANS. 4. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F. 45 MINUTES OR UNTIL DONE ON HIGH FAN, CLOSED VENT. Recipe Number: L14302 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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